Tomato-Goat Cheese Tarte Tatin

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


3 to 4 red tomatoes (such as Early Girls), sliced
¼" thick 1 yellow tomato (such as Lemon Boy), sliced
¼" thick 8 oz Goat cheese
Kosher salt
Fresh ground black pepper
1 12"x17" sheet Puff pastry
Green and purple basil, to garnish


Place two-piece tart molds on a sheet tray. Coat the bottom of each mold with olive oil, then season with salt and pepper. Place one slice of yellow tomato in the center of each mold, then cover remaining area with slices of red tomato. Allow the slices to overlap. Season tomatoes with salt and pepper. Crumble goat cheese over each mold, creating a thin but even layer.
Using a small knife, cut around the base of an empty tart mold to make puff pastry circles. Use a fork to dock the pastry. Cover each filled mold with one puff pastry circle.
Bake at 350° for 20-30 minute, until pastry is golden. Allow tarts to cool completely before unmolding them. Garnish with green and purple basil.

A Tarte Tatin is traditionally made by placing apple slices with butter and sugar underneath a puff pastry crust. The tarte is then flipped after baking to reveal the caramelized fruit.
In this savory summer version, tomatoes and olive oil are substituted, but the technique is the same.


Suggested Pairing: