Goat's cheese, thyme and tomato tart

Goats cheese, thyme and tomato tart

Goat's cheese, thyme and tomato tart

Finding the Season’s Eatings kitchen with leftovers is always a great way to spark inspiration of what recipe to cook next. With some goats cheese and a bunch of fresh thyme to hand, we knew puff pastry needed to be involved – when is it not a good idea after all, so after a quick trip to the grocer for some tomatoes our goat’s cheese, thyme and tomato tart was rustled up.

We admit this is by no means a unique recipe, as goats cheese and thyme pair so well together, and have on many occasions been combined with tomatoes and pastry. However, on this cold, crisp December day, this tart recipe seemed ideal with the white goat’s cheese mirroring the fluffy clouds in the sky, the sprigs of thyme like the last remaining green leaves on the trees and bright red of the tomatoes as the colour of Santa’s outfit.

As a main this comfortably serves 2 for lunch or would serve 4 people as a starter, so a versatile recipe to use during the Christmas period whether entertaining or not.

Preparation time: 10 minutes

Cooking time: 40 minutes

Goat's cheese, thyme and tomato tart


  • 1 sheet pre-rolled puff pastry
  • 150g soft goats cheese
  • Bunch of fresh thyme
  • 5 large tomatoes
  • 2 cloves garlic – crushed
  • Freshly ground black pepper


  1. Pre-heat the oven to 180C, and lightly grease a large baking tray.
  2. Roll out the pre-rolled puff pastry onto the baking tray, and using a sharp knife gently score a border about 1.5cm from the edges, being careful not to cut all the way through.In a small bowl, mix together the
  3. In a small bowl, mix together the goat’s cheese, the cloves of garlic, a small handful of fresh thyme leaves and a few twists of freshly ground black pepper. Goat's cheese, thyme and tomato tart
  4. Carefully spread the goat’s cheese mixture out on the puff pastry, creating an even layer within the border you just created.
  5. Finely slice the tomatoes and arrange over the goat’s cheese mix is slightly overlapping rows.
  6. Drizzle with Extra Virgin olive oil, a few more twists of freshly ground black pepper and a few leftover sprigs of thyme.
  7. Bake in the oven for 40 minutes or until the pastry round the edge is puffed up, golden brown and the tomatoes have picked up a bit of colour.

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