Truffle Tomato Tart


  • 1 ea sheet frozen puff pastry, thawed
  • 1 Tbs extra virgin olive oil
  • 2 ea heirloom tomatoes
  • 1 ea small shallot
  • 1⁄2 c parmesan, grated
  • 1⁄3 c goat cheese, crumbled
  • 1 tsp kosher salt tt
  • freshly ground black pepper
  • 1 Tbs The Truffleist truffle oil
  • 1 ea egg


  1. Preheat the oven to 375F.
  2. Drizzle the olive oil onto a baking sheet, and use a pastry brush to grease the baking sheet. Place the puff pastry in the center.
  3. Slice the tomatoes no more than 1⁄4 inch thick, and slice the shallot about 1⁄8 inch thick.
  4. Sprinkle the parmesan evenly over the puff pastry, leaving about 1 inch of empty pastry around the edge. Repeat with the goat cheese crumbles.
  5. Overlap the tomato and shallot slices over the cheese, then season with salt and pepper.
  6. Fold the pastry over the tomatoes, pinching at the corners to secure. Whisk the egg well, then use your pastry brush again to egg wash the frame of pastry.
  7. Place in the oven for 25-30 minutes, until the pastry is golden.

truffleist items used

Truffle Oil
Truffle Oil (Gift Size)
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