Food Network
Home> Recipes> Comfort food>
Tomato and Goat Cheese Tarts Recipe

Tomato and Goat Cheese Tarts

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (167)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 167

Showing 21-30 of 167

Sort by:

Newest

  • on August 16, 2011

    Flag

    The best appetizer ever! I made this for a small dinner party and next time I will need to double to amount it was such a hit! It may look like a lot of steps, but it is really easy. The only time consuming part is cooking the onions. I highly recommend this tart for those who want to impress their friends with a tasty and beautiful dish. And I ended up using the left over puff pastry for dessert. I just sprinkled some cinnamon and sugar and the left over squares and served with ice cream.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 10, 2011

    Flag

    Fabulous. For Artichoke lovers, substitue very well drained artichoke hearts from an olive oil packed jar for the onions and cut out one cooking step. I also remove the tomato seeds/w/gel so they are not quite so sloppy. You can also use feta cheese. These are so versatile, there is no limit to what you can create. Thanks Ina

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 07, 2011

    Flag

    This is a wonderfully deliscious recipe!! It was easy to make, loved the flavor of the goat cheese with the tomato. Thank you Ina!!!
    Brandi
    Richmond, VA

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 06, 2011

    Flag

    They said I had to bake the basil & I said, NO NO NO.

    Next time will sub for the goat cheese and use cherry tomatoes. Bake 25 minutes as the center needs to be crispy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 04, 2011

    Flag

    I already know that this recipe will be delicious! CAN'T WAIT to try it! Thanks, Ina!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 03, 2011

    Flag

    Terrific...texture and flavor! Thanks Ina
    P.S. I gave some to my dog. She loves it!
    Annie , Fremont , CA

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 29, 2011

    Flag

    Wonderful & flavorful. I made four large & several smaller tarts with the remaining puff pastry. I read the comment about this recipe being heavy and here are a few thoughts as to why that might happen. One the onions - you have to do this right and that means being patient. The onions could look like a mushy mesh if not done correctly with too much liquid or by over crowding a the pan. Loosely cover the puff pastry with the onions, also too much goat cheese can cause this to get "heavy." Have a light hand with this and I think it will always turn out great. The flavors together are fabulous!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 19, 2011

    Flag

    These are amazing - I've made them for years in different renditions and are a go-to easy but impressive dinner option. Equally good in summer or winter, these are a great way to do a fancy feeling dinner that is essentially pizza on store bought puff pastry crust. Just to clarify - cut TWO CIRCLES FROM A SHEET (the box of puff pastry comes with TWO sheets, making FOUR total tarts if you want to use both sheets and thus serve four people. You could make them smaller of course if you wanted but this is the way that Ina intended them sized, and they make quite a good dinner with a side salad. If they come out "heavy" you are doing something wrong.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 07, 2011

    Flag

    Four to a sheet, yes-- I have made this twice in a week! Maybe it was the all-butter puff pastry... or the beautiful heirloom tomatoes I used... or the goat cheese... but this was SO EASY and SOOOO delicious that I invited friends over again just so I could make it! I substituted leeks today because I am making a dinner with plenty of onions-- and I think you could use wild mushrooms instead of tomato for a delicious alternative... Generally I'm not a big Ina fan because of the high-cal, low-nutrient counts of her recipes, but this is a perfect appetizer or luncheon dish. Absolutely delicious. (Served it last week for a midnight dinner with friends who had just arrived at the airport-- DELICIOUS!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 31, 2011

    Flag

    Horrible...so heavy and i could not even eat! I had to give it to my dog Ralph! He wouldn't even eat it!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 ... 17 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.