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?
Have made this many times now with a few variations. Maybe it's the size of my tart pan, but I always needed additional eggs (added 1 egg and 1 egg white). We preferred a simple shortbread crust, kept the 3tbsp and that the freshest herbs (thyme & rosemary were our favourite) and tomatoes make the dish. Our favourite variation was with red onion. Husband liked added pancetta but I found this overwhelmed all other flavours and completely changed the dish.
Excellent and very easy recipe! A little soggy so next time I will salt the tomatoes 30 mins before on a paper towel. Works perfectly well with a frozen store bought pie shell. I made this with a GF shell from Whole Foods and you would never know it was gluten free. Better the next day heated up, so I would encourage to make ahead of time and re-heat!
Double the eggs. Might add a bit more goat cheese
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