20 minutes
Cook Time
18 minutes
Cooking Level


  • 8 oz. Pure Flavor® ‘sun-dried’ Roma tomatoes
  • 2 Cloves garlic
  • 1 Small fresh red chili, deseeded and coarsely chopped
  • Big pinch of granulated sugar

    For Tart:

  • 3 Pure Flavor® Heirloom tomatoes, sliced ¼” thick and drained on paper towels
  • Handful of Pure Flavor® Marzanito™ Mini San Marzano tomatoes, halved
  • Handful of Pure Flavor Bumbles® yellow grape tomatoes, halved
  • 1 Tbsp. fresh thyme leaves
  • 1-9 x 9-inch puff pastry, thawed but still cold
  • 4 Oz. goat cheese
  • Handful of fresh basil leaves
  • Olive oil


Step 1

Preheat oven to 400°F.

Step 2

To make sauce, combine Pure Flavor® ‘sun-dried’ tomatoes, garlic, chili, sugar, salt and oil in the bowl of food processor. Blend until combined, but slightly coarse. Season as needed.

Step 3

Unfold puff pastry. Roll lightly with rolling pin to flatten completely. Place on baking sheet and spread sauce over puff pastry, leaving ½” border around edges.

Step 4

Tear basil leaves over sauce, crumble goat cheese over sauce.

Step 5

Arrange Pure Flavor® heirloom tomatoes in single layer over goat cheese and press down slightly. Cover as much of sauce as possible as it can burn in the oven if exposed.

Step 6

Fill in spaces with Marzanito™ and Bumbles®. Sprinkle tart generously with thyme. Drizzle with olive oil.

Step 7

Bake 15 to 18 minutes until golden brown. Remove from oven, allow to rest for at least 10 minutes before serving.

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