Goat’s Cheese and Tomato Tart with Burpee Europe

Goat’s Cheese and Tomato Tart, pea shoots, fresh herbs and balsamic reduction is the full name of this delicious summery recipe from the collaboration between Burpee Europe and Valerie Hamelin, Chef Consultant

Burpee goat cheese tartServes 4 people


1 pre-rolled puff pastry sheet
2 or 3 large tomatoes (e.g ‘Big Daddy’ or ‘Big Pink’ or ‘Big Mama’ bred by Burpee Europe)
4 large slices of a goat’s cheese log
1 packet pea shoots
Fresh basil & chives
Balsamic reduction
Olive oil for drizzle
Salt & cracked pepper


1- Cut the pastry into 4 identical rectangles, score a border on the pastry with a small knife, and egg wash that border. Part bake for 15 minutes at 190 degrees until the pastry is golden and puffed up. Halfway through cooking, press the centre of the pastry, so the pastry isn’t puffed up in the middle. Set aside.

2- Slice the tomatoes, and neatly place them on top of the cooked pastry, add salt and cracked pepper.

3- Add 1 large slice of goat’s cheese to each tart and bake for a further 15 minutes until the goat’s cheese is cooked and golden.

To serve:
Place the tart on a plate and dress with pea shoots, fresh herbs and a drizzle of olive oil, and balsamic reduction.

This perfect simple vegetarian starter for a dinner party can be prepared in advance.

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