Tomato Tarts in Portland and at Home

11 Aug

Last summer, I dined at Fore Street in Portland, Maine. They had the most amazing tomato tart appetizer with Jet Star tomatoes and a generous portion of whipped herbed goat cheese atop buttery, flaky puff pastry.

Fore Street - Tomato Tart

Info: Fore Street, 288 Fore St., Portland, ME

As my garden is quickly producing tomatoes, I wanted recipes that would make them the star of the dish. What better way to celebrate summer than with a light tomato tart, inspired by Fore Street? I did not have puff pastry around, so I used filo instead. My version is much easier to make. This large tart is enough for several appetizer servings.



  • 7 sheets filo pastry, thawed
  • 4 Tbsp unsalted butter, melted
  • 7 Tbsp Parmesan or Pecorino-Romano cheese, grated
  • 1 cup goat cheese (or shredded mozzarella, if you prefer)
  • 1 cup thinly sliced onion
  • 6 tomatoes, thinly sliced
  • handful of fresh basil leaves
  • thyme, salt, pepper to taste



  1. Line a cookie sheet with parchment paper and spray or brush with vegetable oil
  2. Lay one sheet of filo on the paper. Brush lightly with melted butter, and sprinkle 1 Tbsp Parmesan or Pecorino-Romano cheese all over.
  3. Repeat Step 2, layering filo, butter and grated cheese, until all filo sheets have been used.
  4. Brush the final sheet of filo with butter and sprinkle the remaining grated cheese.
  5. Scatter onion and goat cheese all over the pastry.
  6. Arrange tomato slices on top of the pastry, overlapping slightly.
  7. Sprinkle with thyme, salt and pepper.
  8. Bake at 375°F for 28-30 minutes.
  9. Remove from oven. Arrange basil leaves all over the pastry.
  10. Bake for another 2-3 minutes. Filo should be golden brown.
  11. Cool 5 minutes, then serve.

Makes 8-10 appetizer-sized servings, or about 20 hors d’oeuvres servings. The tart is crispy and light, but stiff enough so you can eat without a fork and knife.


container garden

My container garden

One Response to “Tomato Tarts in Portland and at Home”


  1. Heirloom Tomato Salad | The Busy Foodie - September 20, 2013

    […] with the juice that surrounds the seeds. These home-grown tomatoes are perfect for recipes like a tomato tart, where you don’t want the pastry to get all soggy. They are also perfect for this tomato […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: