Tomato and Goat Cheese Tart
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1yeasted olive oil pastry (½ recipe)
- 3tablespoons Dijon mustard
- 1½pounds ripe tomatoes
- Salt and freshly ground pepper
- 2 to 3tablespoons chopped fresh parsley, marjoram, basil or a combination, or 2 to 3 teaspoons fresh thyme or chopped rosemary
- 2eggs
- 4ounces goat cheese, crumbled
- 1tablespoon extra virgin olive oil
Nutritional analysis per serving (6 servings)
160 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 386 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
- Step 2
Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
- Step 3
Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. 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. Serve hot, warm or at room temperature.
- Advance preparation: You can make this a day ahead. You can make the crust weeks ahead and freeze it.
Private Notes
Comments
I was concerned about watery tomatoes causing a soggy crust. So I sliced the (plum) tomatoes about 1/4" thin, arranged them on layers of paper towels, and sprinkled them with 1/2 tsp salt. Let them drain for 30 minutes before preparing the tart. A lot of liquid came out!
Pretty easy and fantastic recipe. I'm not big on making crusts, but this one, with the best tomatoes of summer, is an elegant lunch item. I added a small serving of white beans with an arugula pesto and, as a beverage, a sparkling water lifted by lemon mint syrup. Double the crust recipe and save half in the freezer for a quicker tart.
can I use any store bought crust?
Ok, I made the full recipe for the tart dough and used it 2 different ways over 3 days. The first time I par baked it with pie weights after oiling the bottom and sides of the tart pan. It was really hard to get the dough to stay up the slippery sides and I didn’t like how the crust turned out. The second tart I just oiled the bottom and froze the dough in the pan for a few minutes.I pressed the partially frozen dough up the sides successfully and baked a delicious tart.
I made this tonight, it was amazing. I had fresh garden tomatoes and an herbed basil/garlic goat cheese from my CSA, and the quality of the ingredients really shone. I made the crust recipe as written. The dough was extremely easy to work with and it was sturdy enough to hold the wet ingredients without leaking. It's not as rich as a regular pie crust, but I don't mind! It works well accompanied by flavorful ingredients. I am really glad I used herbed goat cheese and lots of garden basil.
Why does this have so many stars? Weird crust and too watery even with extra time in the oven and salting tomatoes beforehand. Really too bad and a waste of tomatoes at peak season. Could have saved myself a lot of time, work, and had a much better result and same flavor profile by scrambling some eggs with tomatoes and goat cheese, spreading on sourdough bread and topping with some herbs- and enjoying. Lesson learned!