Tomato, Spinach And Goat Cheese Puff Pastry Tarts

goat cheese, spinach and tomato tarts

Crisp and flaky individual tomato, spinach and goat cheese puff pastry tarts can be served as an appetizer or as a pretty side dish at your next social gathering.

tomato, spinach and goat cheese puff pastry tarts
Individual Tomato, Spinach And Goat Cheese Puff Pastry Tarts

Tomato, Spinach And Goat Cheese Puff Pastry Tarts are a delicious appetizer that you are going to love. I took them to a friend’s dinner party recently where the hostess served them during cocktails before sitting down to dinner. I was happy when I saw our friends going back for second helpings of these flaky tarts. I also prepared them on Father’s Day and the men in our family went back for more as well. I believe that I can safely say the savory pastries have been well tested and approved by family and friends.

tomato, spinach and goat cheese puff pastry tarts
A Platter Of Tomato, Spinach And Goat Cheese Puff Pastry Tarts

The individual tarts are made with store-bought frozen puff pasty, frozen spinach, a container of goat cheese and a package of small tomatoes on the vine, all bought at my local market. Being able to do the prep work ahead of time with easy to find ingredients, makes the tomato, spinach and goat cheese puff pastry tarts perfect for entertaining.

Tomato, Spinach And Goat Cheese Puff Pastry Tarts

  • 4 small tomatoes, sliced (12 slices needed)
  • 1 10 oz. box frozen chopped spinach
  • 1 Tbsp. olive oil
  • 1 large clove of garlic, minced
  • 1/8 tsp. more or less, freshly ground black pepper
  • 6 oz. softened goat cheese
  • 2 Tbsp. grated Pecorino Romano or Parmesan cheese
  • 1 sheet (9 x 9) frozen puff pastry, thawed
  • 1 egg, whisked (egg wash)

Optional Seasoned Olive Oil Topping:

  • 2 Tbsp. olive oil
  • 1/2 tsp. grated Pecorino Romano or Parmesan cheese
  • 1/2 tsp. lemon juice
  • pinch of oregano
  • salt and pepper to taste

Slice the tomatoes, place on a rack over a tray and let drain. Blot with paper towel before assembling the tarts.

drained sliced tomatoes
Drained Sliced Tomatoes

Place the frozen spinach in a microwave safe bowl, cover and cook on high for 5 minutes. Drain and squeeze out as much liquid as possible. Sauté the garlic and spinach in 1 Tbsp. oil for a minute or two. Remove from heat and let cool. Combine the spinach, pepper and cheeses and mix well. Form the mixture into 12 round discs about 1 1/2 inches in diameter. Refrigerate until needed.

spinach and goat cheese rounds
Spinach And Goat Cheese Rounds

Thaw the pastry at room temperature for no more than 40 minutes. Unfold and place on a lightly floured surface and roll into a 9 x 12 inch rectangle. Using a pastry wheel, cut into 12 three inch squares. Staying within 1/2 inch of the edge, prick the pastry with a fork four times down the center. Dust off any excess flour from the bottoms of the squares and place on a parchment lined baking sheet. Refrigerate until needed. (To puff up properly, the pastry needs to be very cold.)

preparing tomato spinach and goat cheese tart
Preparing The Tomato, Spinach And Goat Cheese Tarts For The Oven

Preheat the oven to 400 degrees. To assemble the tarts, brush the squares all over with the egg wash. Place a spinach round on each pastry square and top with a slice of tomato. Bake for 20 – 25 minutes, rotating the pan if necessary, until golden brown. Remove from the oven and brush the tomatoes lightly with the (optional) seasoned oil, if using. Serve warm garnished with julienned basil, if desired.

individual tomato, spinach and goat cheese puff pastry tart
Individual Tomato, Spinach And Goat Cheese Puff Pastry Tart


  • I used Campari tomatoes on the vine. They were a good size to fit on the 3 inch pastry squares as you need to leave at least a half inch border or more of pastry.
  • I did not add salt to this recipe because both cheeses have salt in them. Taste the spinach and cheese mixture and season to your own taste.
  • The spinach and cheese mixture can be prepared up to two days ahead of time, covered and refrigerated.
  • I used a 1 1/2 inch biscuit cutter to form the mixture into 12 round discs. I made them early in the day, covered them with plastic wrap and refrigerated them until needed.
  • I sliced the tomatoes and put them on a rack an hour before assembling the tarts then blotted them dry with paper towels right before the tarts went in the oven.
  • The puff pastry comes in two sheets and I only used one. If you use one sheet in its original 9 by 9 inch size, you will get 9 slightly thicker tarts. I rolled the puff pastry to a 9 by 12 inch rectangle and got 12 tarts.
  • When I took the tarts to a dinner party, I started baking the tarts an hour before we left, let them cool 15 minutes then put them in paper lined, open top containers. They arrived safely and were warm and crisp when they were served with cocktails.
  • I have also made them two hours before serving. Once baked, I turned off the oven and left the door ajar until my guests arrived. They were still crisp when served at room temperature.
  • Keep in mind that the longer the tarts sit, they will start to lose some of their crispness.


These easy to make puff pasty tarts can also be adapted to your and your guests tastes and dietary preferences. Instead of goat cheese, you could use feta or cream cheese. If you are planning a Mediterranean dinner, you might want to add some black olives to the recipe. If you would like to serve the tarts as a light meal, you could prepare the recipe, cutting the rolled pastry dough into four or six portions or make a single large tart. I do hope you try these savory tomato, spinach and goat cheese puff pastry tarts, all my friends and family thought they were delicious.


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119 thoughts on “Tomato, Spinach And Goat Cheese Puff Pastry Tarts

  1. I needed this recipe for our monthly neighborhood wine night party last Friday. Perfect party food. And thanks for all of the “make ahead” tips.

    1. Hi Lea, When I entertain I really do like to serve dishes where a lot of the work can be done ahead of time. Hope you get a chance to make the tomato, spinach and goat cheese tarts for your wine group on another occasion.

    1. Thank you Darlene…not only that, they are easy to prepare. I’m sure the tarts would be great with your wonderful Spanish tomatoes.

  2. Simple enough which is always a good find for me. I am often called upon to bring an appetizer to a dinner gathering so these will be a new treat. You are a great source for tasty treats!

    1. Hi Linda, I get requests to bring appetizers a lot and these traveled very well. Just put them in an open container if they are warm so they stay crisp if you plan take them to someone’s home.

    1. Thank you Angie, The goat cheese filling is delicious. I had a little left over and just ate it with some sliced tomatoes for lunch and it was great.

    1. Thank you Jovina, I really do think that the tomato, spinach and goat cheese tarts make for a pretty appetizer. I’m glad that you like them.

  3. Wonderful dish! Love the spinach and cheese mixture. And it looks so pretty baked in the puff pasty! Frozen puff pastry is so versatile — love the stuff. And love this recipe, too — elegant and easy, not to mention really tasty. Thanks!

    1. Thank you John, I appreciate your kind words about the little puff pastry tarts. The spinach and goat cheese really does add a lot of flavor to the appetizer.

  4. These sound wonderful! I have all of the ingredients, except I only have fresh baby spinach, but I am sure it will work, if I cook the spinach first. Thanks for the recipe and tips!

    1. Thank you Penny. If you got a chance to make the tomato, spinach (and yes, fresh spinach would be great) and goat cheese puff pastry tarts, I hope you enjoyed them as much as our friends did.

  5. A wonderful appy idea. But, I’m thinking I could make your Tomato, Spinach And Goat Cheese Puff Pastry Tarts into personal mini pizzas with some sliced prosciutto laid on top and be one happy camper. Thanks for sharing.

    1. Thank you Ron, I would be a happy camper using your idea for mini pizzas with prosciutto. I think that is a great idea…my husband would certainly love them. 🙂

    1. Hi Susan, I’m very sorry to be answering your question so late. No I did not score the puff pastry around the tomato. I did dock the pastry four times down the center of the square with a fork, keeping them about a 1/2 inch from the edge. The weight of the spinach and cheese disc and the slice of tomato kept it from rising except around the edges. I hope that helps and thank you for your compliment.

      1. LOL … pickles in general don’t appeal. Thankfully, I do substitutions. So, I’d use sundried tomatoes when possible. I can’t tell you how many times I’ve had to skip ‘caprese’ recipes. 🙂

    1. Thank you Kay, the puff pastry tarts were a big hit at the dinner party I took them to. I’ll be making them for our own guests as everyone really liked them.

    1. Thank you for your compliment Lorraine. I hope you will enjoy the tomato, spinach and goat cheese puff pastry tarts as much as my friends did.

  6. Oh, methinks I am far too selfish to wait until I need these for guests or as a takeaways gift 🙂 ! They look most appetizing and it is nice to have a change to the usual tomato and ricotta combo . . .

    1. Hi Scarlet, I think that is a perfect description. I hope you will enjoy the puff pastry tarts and thank you for your compliment.

  7. Love your idea of putting a spinach & goats cheese round underneath the tomato. I’m usually at a loss of what to put on the bottom of a savoury tart/pastry but this is fab!

    1. I’m glad you like the idea Kiki, thank you. I wanted something under the tomatoes to keep the puff pastry crispy and the spinach and goat cheese worked perfectly.

  8. i love the pretty platter on which they sit. this sounds like a great idea. so simple and delicious and attractive. cheers sherry

    1. Thank you Sherry, the platter is by the Portuguese Ceramic manufacturer Bordallo Pinneiro, I have a few different serving pieces and love them.

    1. Thank you Jenna, the weight of the topping holds the center down. It does look pretty the way the pastry puffs around the tomato.

    1. Thank you Fatima, I did like the way they turned out. They were a pretty and tasty appetizer to take to my friend’s dinner party. You are right the goat cheese adds a terrific taste.

  9. Karen, what a lovely recipe! I could make (and eat!) these all-year-round! So easy. Love your tips, too! Very helpful! Thanks for the great recipe. Pinning it!

    1. Hi Amanda, I’m glad you like the puff pastry tarts. Several people told me they are planning to serve them at Christmas because of the red and green colors. 🙂

  10. Karen, it’s easy to see why these were so popular with the guests. What a tasty combination of flavors and textures. (P.S. I love your backsplash tile!)

    1. Thank you. for your nice compliment Valentina, you are right…the flavors and textures made for a delicious appetizer. I’m glad you like my kitchen backsplash, the tiles are handmade and are from in England. 🙂

  11. I have a similar recipe without spinach and with Parmesan. Adding spinach and goat cheese can only make things better, I will have to try your version next time.

  12. I absolutely love these! Not only are they really pretty, but they look so good. I can already smell then baking the oven and felling the house with goodness.

    1. I think you would like the tarts Julie and you could use some of the delicious tomatoes that you grow in your garden in them. Thank you!

    1. Hi Jean, I really was pleased with the way my tarts turned out as I was taking them to a friend’s dinner party. I experimented with them when family was visiting to make sure they would be crispy and delicious. I appreciate your nice compliment.

    1. Hi Liz, they were indeed as good as they are pretty. My friends loved them and asked for the recipe. 🙂 Thank you for the compliment.

  13. These would be a hit in any party! I’m absolutely giving them a try. Thanks for sharing this loveliness.

    1. Thank you so much Amalia, I hope you and your friends will enjoy the tarts if you make them for a party. They were a hit at the dinner party I took them to.

  14. Whether it’s a professional meeting or a friend’s house or a wedding cocktail…, puff pastry snacks are always the most dangerous: I tend to devour tons of them! Yours look and sound fabulous! You’ve made me think I’ve never combined (or tasted) spinach with goat cheese. Time to experiment because I’m sure it’s a great idea!

    1. I think you will enjoy the spinach and goat cheese mix Sissi, I thought the combination worked very well together. Thank you for your nice compliment.

  15. Wow Karen, these little tarts are so wonderful. Love this idea and I shall be making them soon for upcoming dinner parties. I hope you are enjoying the summer.

    1. Hi Linda, I do hope you and your friends enjoy the tomato, spinach and goat cheese puff pastry tarts if you serve them at one of your dinner parties. That is a nice compliment, thank you.

  16. Perfect timing with this fabulous recipe. Dry farmed tomatoes are just coming into season here. They are the same size as the Campari tomatoes in your recipe. Just perfect for the next family BBQ!

    1. Hi Deb, It sounds like the tomatoes you described would be perfect in the tarts. I hope that they will be a hit if you get a chance to make them. Thank you for your nice compliment.

    1. Hi Heather, I do hope you get a chance to try the tarts, I think you will enjoy the combination of roasted tomatoes, spinach and goat cheese. Thank you for your nice compliment.

  17. Oh Karen, these look so pretty and I love the small portion size…great for entertaining…thanks for the recipe. I hope you are having a fabulous weekend!

    1. Hi Juliana, The tarts were a hit at the dinner party I took them to, I do think they are a good size to serve as an appetizer. Thank you for your compliment and wish.

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