Tomato, Spinach And Goat Cheese Puff Pastry 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

Tips:

  • 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.

 

About Karen

I travel the back roads of New England and beyond, sharing great food and interesting places.
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119 Responses to Tomato, Spinach And Goat Cheese Puff Pastry Tarts

  1. Lea Ann says:

    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.

    • Karen says:

      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.

  2. These look divine and so beautiful! 💕

  3. Darlene says:

    These look yummy and attractive. Thanks!

    • Karen says:

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

  4. Gary says:

    Those pastry puffs look really nice Karen.

  5. lulu says:

    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!

    • Karen says:

      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.

  6. Mad Dog says:

    I bet they taste as good as they look!

  7. I have a confession to make, I never baked with puff pastry. Maybe I need to change that and make this delicious looking appetizer.

  8. These are beautiful Karen – I love how you simply set them on the pastry squares! Brava!

  9. They turned out so beautiful and yummy! I love that spinach goat cheese filling a lot, Karen.

    • Karen says:

      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.

  10. What a beautiful and creative appetizer!

    • Karen says:

      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.

  11. kitchenriffs says:

    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!

    • Karen says:

      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.

  12. Penny at Enjoying The Simple Things says:

    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!

    • Karen says:

      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.

  13. Ron says:

    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.

    • Karen says:

      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. 🙂

  14. These look to die for. I might have to try these over the holiday!

  15. The first word that came to mind when I saw this was scrumptious. That word still works after reading the post. 🙂

  16. They sound delicious and look so pretty! I love how the puff pastry rose around the tomatoes and spinach rounds! Did you score the puff pastry with your round cutter first to get them to do that?

    • Karen says:

      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.

  17. A_Boleyn says:

    Beautiful tarts. They are a feast for the eyes even for this no-tomato person. 🙂

    • Karen says:

      I appreciate your compliment Boleyn. I’ll add tomatoes to the list of what you don’t like along with olives, I believe. 😀

      • A_Boleyn says:

        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. 🙂

      • Karen says:

        The things we learn about our blogging friends. 🙂 Sun-dried tomatoes would be great as a substitute.

  18. These are great, Karen. Wonderful appetiser or for a party.

    • Karen says:

      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.

  19. Penny says:

    A beautiful recipe. A keeper for sure. Thanks Karen.

  20. I really want to make these as they look and sound very tasty Karen!

    • Karen says:

      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.

  21. Eha says:

    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 . . .

  22. Summer on a plate! Bookmarked and will definitely make these!

  23. Kiki says:

    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!

    • Karen says:

      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.

  24. sherry says:

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

    • Karen says:

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

  25. I like how you posted the tips points. That will help many people who have not worked with puff pastry.

  26. What a delicious appetizer!

  27. I love the way the pastry puffs around the filling so perfectly! Beautiful!

  28. NativeNM says:

    Love these tarts! Another great way to use my garden tomatoes! Great tips Karen!

  29. Don’t they look pretty and healthy? They are bound to be a great success with guests and family! I love goats cheese too! 👍❤

    • Karen says:

      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.

  30. Helen says:

    What delightful little tarts. Perfect for hors d’œuvres!

  31. Laura says:

    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!

  32. Definitely one for me. These little tarts look so good, especia;;y with the green and red colours.

    • Karen says:

      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. 🙂

  33. Gorgeous!!! clapping.

  34. cookingontheweekends says:

    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!)

    • Karen says:

      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. 🙂

  35. These look amazing Karen.
    Cheers,
    Carolyn

  36. I think I have everything right now to make this delicious appetizer. Perfect with a little glass of wine enjoying the sunset with friends.

  37. I really like the sound of these, how many would be too many to eat in one sitting?!

  38. adina says:

    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.

  39. I Wilkerson says:

    These look delicious Karen. Love the technique for forming the spinach goat cheese rounds. So practical!

  40. This is just lovely! Super quick, super tasty and you’ve made it into a time saving dish with all your tips, thanks so much Karen.

  41. This sounds like a perfectly easy to make, delicious appetizer! I can’t wait to try it! Thanks Karen 🙂

  42. chef mimi says:

    These are so smart! And so much easier than spanakopitas… Beautiful.

  43. Karen, what a lovely starter!! I love the detail you’ve gone to in this post.

  44. These are such great appetizers, Karen! Anything with puff pastry has my vote. The tomato, goat cheese, and spinach combo sounds delicious!

  45. mjskitchen says:

    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.

  46. marcellinaincucina.com says:

    Fantastic! I love these sort of appetisers! Easy and delicious!

  47. Carolyn Jung says:

    These are so pretty! And they look like they came from a chic restaurant. Perfect for wow-ing friends at a summer gathering.

  48. Another recipe to save and try! Yum thanks Karen ..

    • Karen says:

      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!

  49. Karen, these are gorgeous! And I appreciate the make-ahead tips. I often want to serve hot appetizers, but worry about the quality if I don’t make them at the very last minute.

    • Karen says:

      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.

  50. I bet these taste as good as they look! What a great party appetizer!

    • Karen says:

      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.

  51. handmade by amalia says:

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

    • Karen says:

      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.

  52. Sissi says:

    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!

    • Karen says:

      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.

  53. Linda says:

    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.

    • Karen says:

      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.

  54. 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!

    • Karen says:

      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.

  55. i love roasted tomatoes! definitely don’t eat or cook with them enough, so these sound amazing.

    • Karen says:

      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.

  56. Juliana says:

    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!

    • Karen says:

      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.

  57. Eva Taylor says:

    Honestly, anything in puff pastry is a winner, but these up the anti with the wonderful summery toppings. And they are gorgeous to boot!

  58. Karen says:

    I appreciate you nice compliment Eva, everyone at the dinner party I took them too thought they were pretty too. 🙂

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