Tomato and Goat Cheese Tart | One of the best parts of summer, by far, is the availability of fresh, in-season produce. There’s nothing like tomatoes that have spent the warm months growing in the sun and ripening to peak perfection.
Summer tomatoes make the imports from the grocery store taste sad and acidic in the winter months. It’s almost enough to make me wish I could click my heels together three times and be transported back to summer.
That brings up another question: Would I willingly take this sweltering heat for some tasty tomatoes? Yes, I would. No doubt about it.
Before summer is over, I wanted to share this Tomato Goat Cheese Tart that celebrates some of the most mouthwatering flavors of the season. It combines roasted tomatoes with basil and seasonings, a buttery pie dough crust, and a custard-like filling of eggs, spices, and creamy goat cheese baked to perfection.
This Tomato and Goat Cheese Tart makes such a tasty main course or side dish. It has a sophistication worthy of dinner guests and the staying power of a middle of the night snack straight from the refrigerator.
Sweet tarts vs. savory tarts
If you’re here because you saw the photograph and clicked thinking you were going to land on something sweet, this is definitely a hearty, savory tart.
Before you go, hear me out. Savory tarts (or galettes) are such an easy, flavorful dinner option. With a few tweaks, you can come up with your own flavor variations, too. Two of my favorites are Barefeet in the Kitchen’s green chile quiche or this savory cheese and spinach pie from A Spicy Perspective.
But if you’re really craving more of a dessert pie, don’t leave empty handed. Try my apple blueberry slab pie with ginger crust, pumpkin chai hand pies, guava and cheese mini fried pies, deep dish spiced caramel apple pie, or s’mores pie.
After you taste the magic of summer tomatoes and goat cheese in a pie crust, that is.
What’s in a tomato goat cheese tart?
- ripe plum tomatoes
- olive oil
- salt and pepper
- prepared pie crust dough
- goat cheese
- extra virgin olive oil
As I’ve made exceedingly clear, the tomatoes are the star of this dish. It would be gorgeous with heirloom tomatoes, too.
But the goat cheese takes the filling to a different level. If you have extra goat cheese left, make these crostini, these balsamic beet toasts, or these savory herb and goat cheese waffles. One magical ingredient, so many possibilities!
How to make Tomato and Goat Cheese Tart
Start by preheating your oven to 350 degrees and line a rimmed sheet pan with foil.
Spread the tomatoes on the sheet pan. Drizzle with olive oil, thyme, salt, and pepper. Toss the tomatoes until evenly coated. Arrange the tomatoes, cut side down.
After 35 minutes of roasting, peel off the tomato skins. Then flip the tomatoes cut side up, sprinkle with the garlic, and put them back in for 35 minutes longer. At this point, the tomatoes should be slightly dried and the garlic nice and golden.
Leave the oven on while the tomatoes cool on the counter. Then blot them dry with paper towels to remove excess liquid.
Carefully remove the foil with the tomatoes from the sheet pan and set aside to cool. Line the sheet pan with parchment paper
While the tomatoes are cooling, beat together the eggs, goat cheese, 2 tablespoons basil, and season with salt and pepper to taste, set aside until ready to use.
Roll out a defrosted pie crust on the parchment-lined sheet pan and spread mustard in a thin layer along the bottom. Then spread the goat cheese mixture on the crust leaving 1 1/2 inch edge.
Then arrange the tomato slices on the goat cheese in concentric circles, overlapping them slightly. Sprinkle with salt, pepper, and remaining basil chiffonade ribbons.
Carefully fold over the edge of the crust and gently pinch to shape. Place the galette in the oven for 30 to 40 minutes until the pastry is golden brown.
Now an important ingredient in this recipe is patience. Let it cool on the counter for 10 minutes before serving to make sure it’s set. Then you can enjoy it drizzled with olive oil hot, warm, or at room temperature. It’s delicious either way!
Do I have to roast the tomatoes first?
The answer is yes. And hear me out. Roasting them first gives them the most delicious caramelization and also helps with the moisture content of the tart.
Roasting concentrates the flavor into the sweet, savory, and a little smoky goodness that’s out of this world phenomenal. Roasted cherry tomatoes taste like candy.
Trust me. Once you try them, you’re going to want roasted tomatoes on everything and with everything. So roast them first!
Can you freeze a tomato tart?
Unfortunately, because of the water content, fresh tomatoes do not freeze well. While I wish I could make a few of these tarts at a time to have on hand when I have to have a slice yesterday, freezing will compromise the taste and texture of the tomatoes. Nobody wants soft or mealy tomatoes on this tart!
What to serve with a tomato tart
This tomato tart is the perfect summer lunch or dinner outside. It pairs well with a salad like this pollo asada and kale salad, this tomato and mozzarella arugula salad, or my marinated butter beans salad.
I might not be able to tap my heels to transport into whatever season I want. But with the cheese, tomatoes, and richness of this tart, the possibilities are endless!
- 3 pounds ripe plum tomatoes, halved lengthwise and seeded
- 1 tablespoon olive oil
- salt and pepper, to taste
- 1 tablespoon fresh thyme leaves
- 3 tablespoons chiffonade basil, divided
- 4 cloves garlic, roughly chopped
- 2 large eggs
- 4 ounces goat cheese crumbles, room temperature
- 1 roll-out pie crust, defrosted
- 1 tablespoon whole grain mustard
- 1 tablespoon extra virgin olive oil
- Preheat the oven to 350°. Line a rimmed sheet pan with foil.
- Spread the tomatoes on the sheet pan. Drizzle with olive oil, thyme, salt, and pepper. Toss the tomatoes until evenly coated. Arrange the tomatoes, cut side down. Roast the tomatoes for 35 minutes.
- Remove the tomatoes from the oven and carefully pull off the tomato skins. Arrange the tomatoes cut side up, top with the garlic and roast for 35 minutes longer, or until slightly dried and the garlic is golden.
- Carefully remove the foil with the tomatoes from the sheet pan and set aside to cool. Line the sheet pan with parchment paper
- Let the tomatoes cool and blot dry with paper towels. Leave the oven on.
- While the tomatoes are cooling, beat together the eggs, goat cheese, 2 tablespoons basil, and season with salt and pepper to taste, set aside until ready to use.
- Roll out a defrosted pie crust on the parchment-lined sheet pan and bush with whole grain mustard. Spread the goat cheese mixture on the crust leaving 1 1/2 inch edge.
- Arrange the tomatoes on the goat cheese in a circle overlapping them slightly. Sprinkle with salt, pepper, and remaining basil.
- Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Drizzle with olive oil and serve hot, warm or at room temperature
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California Olive Ranch Everyday Extra Virgin Olive Oil, 33.8 Ounce
Maille Mustard, Old Style, 7.3 Ounce
KitchenAid 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
Premium Mixing Bowls with Lids - by Simply Gourmet. Stainless Steel Mixing Bowl Set
Wusthof Classic 6-Inch Chef's Knife
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
Amount Per Serving: Calories: 227Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 258mgCarbohydrates: 20gFiber: 3gSugar: 5gProtein: 7g