Fresh Tomato and Goat Cheese Tart
This French inspired heirloom tomato tart is a summer stunner that's as tasty as it is simple to pull together. Juicy, sun-ripened tomatoes bake down into a sweet, jammy layer, with tangy Dijon mustard and creamy goat cheese, all nestled in a buttery homemade crust that comes together easily in the food processor. It's a delicious savory tart that you'll want to make on repeat during tomato season!
I make this tart at least once every summer, usually in late August or early September when the garden tomatoes finally start to ripen. It's inspired by David Lebovitz's version, and it's something I look forward to all year.
The key to a great savory tart always starts with the crust. This one is made entirely in the food processor, which makes it quick and easy, but you'll still want to treat it with care.
Don't overwork the dough, and keep everything as cold as possible, especially on hot summer days. Chill your butter, your utensils and even the bowl if needed.
If the dough starts to feel soft or sticky, just pop it in the freezer for a few minutes. That's the best way to get a flaky, tender pastry that holds up under all those juicy tomatoes!
A swipe of Dijon mustard adds just the right tang to balance the creamy goat cheese and sweet summer tomatoes.
As it bakes, the cheese softens and melts, but gets a little charred crust on top, while the tomatoes concentrate their flavor, and it all comes together in the most delicious way.
Because heirloom tomato slices can be especially juicy, I always drain them first on paper towels to remove extra moisture. This prevents the tart from becoming soggy and helps preserve the structure of the crust.
This easy tomato tart recipe is a great way to capture the taste of late summer with just a few simple, seasonal ingredients!
Want more fresh summer tomato recipes? Try my easy baked goat cheese stuffed tomatoes, this heirloom tomato salad with blue cheese and fried shallots, or a rustic grilled pan con tomate with garlicky tomatoes.
Why This Recipe Works
- Tangy goat cheese and Dijon balance the sweetness of ripe summer tomatoes.
- The buttery crust comes together quickly in the food processor and bakes up flaky and golden.
- Using fresh, in-season tomatoes gives the best flavor and texture.
- Freezing the tart shell before baking helps it hold its shape and stay crisp.
- Easy to adapt with different cheeses, dough or tomatoes based on what you have.
Ingredient Notes
Heirloom Tomatoes - Only use the best, in-season large tomatoes for this tart. Visit a farmers market or pick fresh tomatoes from your garden. Never use out of season refrigerated tomatoes as they lack good flavor and texture.
Goat Cheese - Look for a good-quality creamy fresh goat cheese (chèvre), although aged and bloomy rind cheeses can work well too!
Dijon Mustard - Adds a layer of flavor and helps balance the richness of the cheese and tomatoes. This classic French tomato tart ingredient makes a huge difference!
Fresh Herbs - Thyme and chives are what I love, but you can add fresh basil, tarragon, dill, parsley, rosemary or even a pinch of red pepper flakes for heat.
Flaky Sea Salt - Adds a lovely salty crunch to the top after baking. I love using Maldon!
Olive Oil - Use a flavorful, high-quality olive oil to season the tart and keep it moist.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor
- Rolling pin
- Tart pan with removable bottom
- Parchment paper
- Sheet pan
- Pastry brush
- Medium bowl
Step by Step Instructions
- To make the dough in a food processor, add the all purpose flour and salt to the bowl and pulse to combine.
- Add the cold butter and pulse several times until the butter is broken down into pea-sized pieces.
- In a small bowl, whisk the egg with 2 tablespoons of ice water, then pour it into the processor while pulsing. Continue pulsing until the mixture just begins to clump together and form a dough. If needed, add more ice water 1 tablespoon at a time. Do not overmix.
By hand: In a medium bowl, whisk together the flour and salt. Add the cold butter and use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces. Whisk the egg with 2 tablespoons of ice water and drizzle it over the mixture. Use a fork to stir until it starts to come together, adding more ice water if needed. Gently press it into a dough without kneading.
- Turn the dough out onto a lightly floured work surface, shape it into a disk without kneading, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before rolling.
- On a lightly floured work surface, roll out the chilled dough until about ¼ inch thick. Fit into a tart pan and roll the pin over the top to remove excess dough. Save scraps to make a small side tart or galette.
- Spread a thin layer of mustard over the bottom of the tart shell. Transfer the shell to the freezer while prepping the tomatoes. Preheat the oven to 425°F.
- Slice the tomatoes into ½ inch rounds. If they're extra juicy, gently remove seeds and let them drain on paper towels. Arrange the tomato slices evenly inside the shell. Season with salt, black pepper, and half the thyme.
- Top with goat cheese slices, then sprinkle on remaining thyme and drizzle with a tablespoon of olive oil.
Pro Tip: If you're making a free-form tart instead, place the rolled dough onto a parchment-lined sheet pan and fold the edges up around the filling.
- Bake for about 30 minutes, until the crust is golden brown and the cheese is browned in spots. Ovens vary, so keep an eye out for browned bits and bubbling tomatoes.
- Sprinkle with chives and let cool for at least 30 minutes before slicing. Cutting too soon can cause the crust to fall apart and can make it soggy.
Tips for Success
- Drain juicy tomatoes before layering to avoid a soggy crust. Pre-roasting them is another great idea to remove excess moisture and concentrate the flavor.
- Always use cold butter and keep everything chilled when making your tart dough. It's the key to a flaky pastry!
- Stick to flavorful in-season tomatoes, never refrigerated or hot house.
- Let the tart cool before slicing. It's tempting, but this step is essential to avoid a mess.
Variations
- No tart pan? Make a rustic galette on a sheet pan lined with parchment paper.
- In a hurry? A high-quality store-bought pie crust or even flaky puff pastry dough works in a pinch. Just make sure it's not sweetened!
- Try grape tomatoes or cherry tomatoes in place of large heirlooms.
- Try swapping in different cheeses like ricotta, feta, shredded Gruyère or even a dollop of crème fraîche
- Add additional ingredients like olives, capers or anchovies for extra flavor.
Serving Suggestions
This fresh tomato tart is best served at room temperature and makes a beautiful addition to a late summer dinner or light lunch as a main course or side dish.
Serve it with a protein like this a perfectly pan seared tuna steak or a juicy pan seared filet mignon for a more filling meal.
Pair with a light salad such as my cucumber radish salad or grilled romaine wedge salad with a homemade vinaigrette dressing to round out the meal!
Storing and Reheating
Store any leftover summer tomato tart in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven on a sheet pan lined with parchment paper until warmed through and the crust crisps back up. Avoid microwaving, which can make the crust soggy.
This tart is also delicious served cold or at room temperature the next time around.
FAQs
Yes, you can prep the crust and the red heirloom tomatoes in advance. Assemble and bake just before serving for best results.
You can make the dough by hand using a pastry cutter or two forks. The key is to work quickly and keep everything cold.
Soft cheeses like ricotta can be swapped in, but they'll give a different texture. A sharp cheese like feta could work if you enjoy bolder, saltier flavors.
Yes! Just note that the shape and sliceability may differ slightly. Using pie weights can help par-bake the crust evenly if needed.
Use a sharp knife and let the tart cool completely before slicing. Wipe the blade clean between cuts and use the tip of a knife to guide through the tomato layers.
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Tomato Tart with Goat Cheese
Ingredients
For the Crust
- 1 ½ cups all purpose flour
- 4 ½ ounces unsalted butter cold, cut into cubes
- ½ teaspoon salt
- 1 large egg
- 2-3 tablespoons cold water
For the Filling
- 2 tablespoons Dijon mustard
- 2-3 large ripe tomatoes or more if using smaller tomatoes
- 1 teaspoon salt
- Freshly ground pepper to taste
- 2 teaspoons fresh thyme chopped
- 8 ounces goat cheese fresh or slightly aged, sliced into rounds
- 2 tablespoons olive oil
- 1 tablespoon roughly chopped chives optional
- flaky sea salt, such as Maldon for sprinkling
Instructions
Make the Dough
- Add the flour and salt to the bowl of a food processor, or whisk together in a large bowl.
- Add the cold butter cubes and either pulse or use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
- In a separate bowl, whisk together the egg and 2 tablespoons of cold water.
- Pour into the flour mixture and pulse several times or stir with a fork until the dough begins to come together. If needed, add an additional tablespoon of cold water, one teaspoon at a time, just until the dough holds together in a ball. Do not knead or overmix.
- Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling out.
Prepare the Tart Shell
- When ready to assemble the tart, roll out the chilled dough on a lightly floured surface to about ¼ inch thickness. Transfer the dough to a tart pan (or a baking sheet for a free-form tart). Trim any overhanging edges by rolling your pin across the top of the tart pan. You can save the scraps to make a mini tart if desired.
- Spread the Dijon mustard evenly over the bottom of the crust. Transfer the prepared tart shell to the freezer to chill while you prepare the filling (or for at least 15 minutes).
- Preheat the oven to 425°F.
Assemble the Tart
- Slice the tomatoes into ½-inch thick rounds. If they are especially juicy, gently remove some seeds and blot with paper towels.
- Remove the tart shell from the freezer, then arrange the tomato slices in an even layer over the mustard. Season with salt, pepper, and half of the chopped thyme.
- Lay the goat cheese rounds evenly over the tomatoes, then sprinkle with the remaining thyme. Drizzle the entire tart with olive oil.
- If making a free-form tart, fold the edges of the dough up and over the filling, pleating as needed.
Bake and Finish
- Bake for about 30 minutes, or until the crust is golden brown and the cheese is browned and bubbling. Ovens vary, so keep an eye on it toward the end of baking.
- Remove from the oven and sprinkle with flaky sea salt and more chopped thyme, chives or other fresh herbs.
- Allow the tart to cool for at least 30 minutes before slicing. Cutting too soon will result in a soggy crust and juices running everywhere.
Notes
- Drain juicy tomatoes before layering to avoid a soggy crust. Pre-roasting them is another great idea to remove excess moisture and concentrate the flavor.
- Always use cold butter and keep everything chilled when making your tart dough. It's the key to a flaky pastry!
- Stick to flavorful in-season tomatoes, never refrigerated or hot house.
- Drizzle a little bit of honey over the tomatoes before baking to increase their sweetness.
- Let the tart cool before slicing. It's tempting, but this step is essential to avoid a mess.
Nutrition
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An absolutely delightful & delicious tart which comes together easily. I preferred to pre-roast the cherry tomatoes that I used. I made it free form with thyme & rosemary as my herbs. Lovely. ♥️Thank you!
I'm so glad you enjoyed the recipe! Thank you so much for taking the time to write such a lovely review!
OMG delish!!!
I just made this recipe and wish I could show you all a photo. I did it free form on parchment paper (easy peasy!). I did not have thyme, but used basil and chives (a nice combination together I thought. Used my fresh garden tomatoes. This was so great! And I served it with a green salad with avacado and stuffed zucchini blossoms. Thank you Coley for the recipe and I will be making again and again!
Thank you Cathy! I'm so happy you loved this recipe also! Your dinner sounds like it was absolutely amazing!
Love this recipe, made it for years. It is also very helpful to pre roast your tomatoes. Line a baking sheet pan with parchment, place toms on pan sprinkle with salt and pepper and tore basil. Roast @350 for 15 min. Or until tomatoes have released their extra juice. Proceed with the recipe.
Great tip! Thanks! The tomatoes can definitely get a bit too juicy. So glad you like the recipe!
Used store bought pie crust and it turned out good. Next time I'll plan to make the dough
Wow, this was killer. The mustard really adds a nice flavor. Will be making it again, thanks
Regarding the green tomatoes that you used for your latest tart... are they ripe? If so, I didn't know that there was a variety that was green when they're ripe.
Also... we grew Cherokee heirloom tomatoes this year... to LIVE for! (I don't say "to die for" anymore... too negative these days)
Yes! There are several varieties of green-when-ripe tomatoes! I grew 3 different varieties this year: green zebra, big zebra, and aunt Ruby's German green. All heirloom varieties. I grew a Cherokee purple too. And yes, they are ALL to live for!!
The title of this post was misleading and I demand a do-over featuring what I thought it was about. Stupid food....
We made this tonight with puff pastry, it was delish. Thanks for the recipe 🙂
so glad you made it!!! xoxo