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Hi, It’s Jenni stopping by today! I’m trying to get in as many picnics, camping trips, and outdoor dinner parties as possible before Summer hides its head away and the Fall rains begin (in Oregon). One of my favorite things about Summer parties is being able to use incredibly fresh produce to make fresh, flavorful, and EASY dishes. One of my favorite new dishes to make for Summer parties is this ridiculously easy Tomato and Herbed Goat Cheese Puff Pastry that looks super fancy, but really doesn’t take much time or skill. 

I recently made this dish for a picnic out with friends. I prepped the tomato topping at home, put it in reusable container, and threw it in the cooler. I baked the puff pastry at home and packaged it up as well. I quickly threw the meal together sitting on the blanket, to many “oohs” and “ahhs” from those around us.

I served the dish with an easy to make Nicoise Salad and a glass of great Pinot Grigio. A Pinot Noir would have paired really nicely with the tomatoes and goat cheese as well.

Tomato and Herbed Goat Cheese Puff Pastry

Serves approximately 4 adults,

Prep Time: 15 Minutes, plus baking time for puff pastry marinating time: At least one hour


  • 1 1/2 pints of heirloom cherry tomatoes
  • 2 shallots very thinly sliced
  • 1 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 teaspoon minced garlic
  • Kosher salt to taste (I used about 1 to 1 1/2 teaspoons)
  • Fresh Ground Pepper to taste
  • 1 Box Puff Pastry (two sheets of puff pastry)
  • 1/2  to 1 log of herbed goat cheese (I got mine at Trader Joes, but most grocery store deli areas have herbed goat cheese)


  • Prep and Bake Pastry according to directions while you are working on the rest of the meal IF you plan on packing this away to eat later. Otherwise, wait until after you’ve marinated the tomato mixture so that the puffy pastry is freshly baked.
  • Slice all the cherry tomatoes into four slices (you basically want them all to be about the same size slice) and put into a sealable or a bowl that you’ll cover in plastic wrap.
  • Slice and add the shallots into the tomato mixture
  • Add 1 Teaspoon of minced garlic (you can really do this to taste)
  • Add in the balsamic vinegar and olive oil. Mix everything together, cover, and refrigerate for at least one hour, but up to 6 hours.
  • After tomatoes have marinated, cut your baked puff pastry into four pieces. Cover your puff pastry with the herbed goat cheese, and top with the tomato mixture.
  • Eat and enjoy!

This meal was seriously delicious. I can’t wait to adapt it for the fall as well… I’m thinking  it will be delicious with a roasted butternut squash, sage, and balsamic glaze.

If you don’t like the flavor of goats cheese, but still want to try it, I’d suggest getting an herbed cream cheese as a substitute. Let me know if you make this dish and like it by tweeting me @JenniBost— I love hearing how recipes worked for readers!

Jenni is a work-at-home mom, freelance writer, event stylist, graphic designer and media assistant based in Portland, Oregon. She lives with her husband and her toddler son. She owns and operates A Well Crafted Party, a blog about all the little things in life to celebrate. She is also the owner and coordinator of Portland Bloggers, a local meet-up and blogger resource group and website. Follow Jenni or A Well Crafted Party with BlogLovinRSS feedTwitter,FacebookInstagram, or Pinterest.

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