There is something about the word ‘tart’ that evokes thoughts of elaborate, complicated food. Innately elegant dining fare, whether savory or sweet, tarts always carry with them a little bit of wow factor. The good news for you and I is that most of the tarts that I make end up being some of the easiest dishes to prepare, making them perfect for entertaining: packing maximum impact with as little work as possible. We all know by now that individually sized food just sets my heart aflutter, so when I first saw Ina Garten’s recipe for her Tomato and Goat Cheese Tarts, you know that I was on board. I mean, buttery puff pastry topped with caramelized onions, goat cheese, tomatoes, basil, thyme, and Parmesan? As Ina would say, “How bad can that be?”
I followed her recipe carefully, substituting plain goat cheese and tossing in a half a teaspoon of red pepper flakes in with the caramelized onions, for just a little bit of heat. As I was assembling the tarts I remembered that I had some prosciutto di Parma leftover from an event, and I decided what better way to use it than to place a deliciously buttery, salty slice on each of them (atop the caramelized onions, and underneath the goat cheese and tomato); because, after all, what isn’t improved by the addition of cured pork?
I love the rustic, earthy look of these tarts. They are equally delicious right out of the oven or at room temperature, and can be assembled before your guests arrive and baked off right before serving. The flaky pastry, sweet onions, salty prosciutto, grassy thyme, tangy goat cheese, nutty Parmesan, and juicy tomato are all harmonize together beautifully; and no one has to know that making them requires little more than caramelizing some onions. Serve it with a simple green salad and you have the makings of a perfect lunch or light dinner. Simple enough for everyday, yet special enough for company. Enjoy!
This post made the Foodbuzz.com Top 9!!!
49 responses to “Easy Tomato, Goat Cheese and Prosciutto Tarts”
These look beautiful!
Your tarts are prettier than the ones on Ina’s Food Network page. Really outstanding! Goat cheese can do no wrong, in my book.
Jacob, I wanted to lick the screen!!! Those are gorgeous. I think I’ll save the recipe for next August when I can use our tomatoes.
This is also actually a great use for less than flavorful winter tomatoes, since the baking concentrates their sweetness. But with home grown summer tomatoes, they would be out of this world. =)
Thanks for stopping by!
Oh my, these look so yummy! I love those words used together; tarts and goat cheese! mmmmm!
These look incredibly delicious! Ina has such great ideas…and you’ve made hers even better!
You’re right… this is very rustic and I love that! And you really can’t go wrong with an Ina Garten recipe… Great post!
Looks great, thanks for sharing!
I used to make mini fetta and caramelised onion tarts whenever I was having a party and had to make finger food. Such a wonderful combination. These look gorgeous!
Those are making my stomach growl. I love how your “rustic” looks so very elegant.
The highlight of your blog posts are your pics- they look awesome! delicious tarts.
I love the little tarts and the combination of wonderful flavors, tomato, goat cheese, Parmesan cheese, and crispy crust, Yum! Great pics as always!
Nicely done! What great flavors!
Look scrumptious, great photos too. Love thyme – so healthy!
Now that with a chilled glass of sauvignon blanc and in heaven…
I would like to put my hand through my computer screen and eat one of these right now.. holy cow they look delicious.
The only word your title is missing is delicious! These look amazing…Theresa
I love goat cheese and these perfect little tarts look amazingly delicious!
Congrats on the top 9!!
Love me some goat cheese! Looks awesome and congrats on the Top-9!
Ina all around! I am watching Ina, making her brownies and reading your post. I think I just gained three lbs.
Can’t wait to try this, followed by some brownies and ice cream for dessert.
Two more pounds!
These are great! And with that lovely caramelized onion center, I can make them with or without the prosciutto, so as to please vegetarians in my house. Thanks!
Thanks Don! =)
Yeah. The prosciutto can absolutely be omitted to make it vegetarian friendly, and they are just as delicious. It might even be fun (and delicious!) to have a build your own tart station with caramelized onions, tomatoes, sauteed mushrooms, several different cheeses, roasted garlic, olives, etc. Yum!
Thanks for stopping by! =)
Is there anything that isn’t made better by the addition of cured meat? I think not. Delicious, Jacob! God bless Ina Garten!
Thanks Jax! =)
I know, right? What would I do without Ina? I have about a hundred and fifty different cookbooks, and hers are honestly the only ones that I actually use on any sort of regular basis.
Cheers! Thanks for dropping by, friend. =)
I made these a long time ago (and posted them). I didn’t use goat cheese because (gasp) I can’t bond with it. Still, they were delicious. I love the way you presented these. Come summer, I’ll make them again. Nice to see you posting again!
I know several people who don’t care for goat cheese. Too earthy for them. (My great grandmother used to raise goats and made her own cheese, and while I find goat’s milk to be repulsive, I have been happily eating goat cheese since I was a very small child.) But I can imagine any soft cheese would work well on these tarts. It feels good to be back on track and posting again. It was a long holiday season and somehow the ritual of posting itself is cathartic. Thanks for dropping by! =)
This sounds amazing, and your photos are fantastic! I just had to tweet this!
Thanks Tiffany! =)
Those tarts look amazing. And they remind me of summer too! I love goat cheese (and prosciutto of course) so that’s a bonus — a must try!
Yum…Ina never steers me wrong! These look so wonderful and love the addition of ham…a little pork can only make things even better!! I’m making the herb-roasted turkey breast from her latest cookbook for dinner tonight, and it smells divine!!!
These are just beautiful! My mouth is watering!!
Oh how beautiful and delicious those look! Wow, makes me mouth water!
Wow, these look divine! What a beautiful recipe.
These are lovely! Ina’s recipes are great, and yes, adding prosciutto will make just about anything even better 🙂 Great job and congrats on Foodbuzz’s top 9!
Yet another recipe of yours that makes me want to run out to the market for the fixings! The tarts look elegant and so delicious.
your photos, your recipes – you are disgusting (I love you!)
Fab stuff, keep it coming 🙂
Jacob, these look like heaven! Thank you Foodbuzz for leading me here today!
It is a pleasure, thank you for sharing this recipe with us!
These tarts are gorgeous! I love Ina too. Her recipes never disappoint me. Great work Jacob!
What a great looking appetizing. Prosciutto is one of my fav ingredients. Great job!
You are slacking on your foodie resolution! These tarts look amazing!
Looks delicious! I had to chuckle at your opening line because the word ‘tart’, for me, conjures up images of cheap women. I think I’ve been in the UK for too long!
Sounds fantastic. When you make stuff like this, what do you do with the scraps of leftover puff pastry?
I love goat cheese and these little tarts look delicious! Congrats on top 9!
mouthwatering. these look perfect!
That crust looks so good! I just found your blog, congrats on the Top 9! Thanks for sharing, I”ll be back!
Magnificent Photographs all through your blog. I will be here often.
Amazing photos. I thought for sure they’re high end stock photos. You have serious talent.
Dear I nominated you for the versatile blogger award