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Goat Cheese and Tomato Jam Tart

  • RedPack Tomatoes Goat Cheese and Tomato Jam Tart
  • Red Gold Tomatoes Goat Cheese and Tomato Tart
PREP: 45 minutes
COOK: 1 hours 16 minutes
A creamy tart with a savory and sweet tomato jam topping. Serve as an appetizer for a party or as a brunch dish with salad and fruit.


Goat Cheese Spread
4 ounces goat cheese, softened
4 ounces cream cheese, softened
Pinch of salt
Tomato Jam
3 tablespoons olive oil
1 large shallot, finely minced
1 tablespoon garlic puree, or crushed garlic
1 (28 ounce) can Redpack® Crushed Tomatoes in Puree
1 tablespoon sweet red pepper flakes
2 1/4 teaspoons kosher salt
2 tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
1 1/4 cup brown sugar
2 1/3 tablespoons low sugar pectin
Confit Tomato Petals
1/2 (28 ounce) can Redpack® Whole Peeled Plum Tomatoes in Puree, or can use the whole can if you prefer more tomato petals
olive oil
1 9 inch unbaked pie crust, or a single crust homemade version


  • In a small bowl combine goat cheese, cream cheese and salt until smooth. Cover and set aside.

To make Tomato Jam (you can do this a day or two ahead or be sure to give yourself 30 minutes or more for it to cool before assembling the tart.

  • Saute shallot and garlic in olive oil for 3-5 minutes over medium heat, being careful to not burn the garlic. Add crushed tomatoes, crushed red pepper, sweet pepper flakes, salt, vinegar, Worcestershire sauce and brown sugar. Taste and adjust for salt and sweetness. Add pectin and bring mixture to a rapid boil. Boil for 1 minute. Set aside to cool or refrigerate until jam is cool to the touch.

To make Confit Tomato Petals:

  • Preheat oven to 350ºF.
  • Drain tomatoes. Cut into quarters and remove the membrane and seeds (the insides). Place quarters on a baking sheet and heavily drizzle with olive oil.
  • Bake for 15 minutes, remove from oven and carefully flip petals over. Return to oven for an additional 10 minutes. As petals begin to caramelize, remove and cool. Some pieces may take 5-10 minutes longer to caramelize if they are thicker. Remove smaller, thinner pieces so they do not burn.

To Assemble the Tart:

  • Preheat oven to 350ºF.
  • Line a tart pan with a removable bottom with pie crust. Gently press crust into tart pan and up the sides, cut of any crust hanging over the sides or edge. Prick the crust with a fork, cut a piece of parchment paper in a circle to the size of your crust bottom and lay over the crust. Add pie weights (or dried beans), bake for 20 minutes until lightly browned. Remove from the oven and cool slightly.
  • Spread goat cheese mixture over bottom of tart. Top with a 1/2 cup of the cooled tomato jam. Arrange tomato petals on top of the tart.
  • Bake for 20 minutes. Remove from oven and cool to room temperature.
  • Cut into wedges and serve.

Cook's note: Any remaining tomato jam may be stored in a sealed container in the refrigerator up to 2 weeks. Tomato jam is delicious served with roasted pork tenderloin, over meatloaf, as a sandwich spread or as a snack with cream cheese and crackers or bagels.


Calories: N/A | Fat: N/Ag | Trans Fats: N/Ag | Cholesterol: N/Amg | Sodium: N/Amg | Carbohydrate: N/Ag | Fiber: N/Ag | Protein: N/Ag | Vitamin A: N/A% | Vitamin C: N/A% | Calcium: N/A% | Iron: N/A%


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