This Tomato and Goat Cheese Tart is summer perfection! Sliced tomatoes and a creamy goat cheese filling top a buttery crust.
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Tomato and Goat Cheese Tart
There is a moment during the summer which passes far too quickly: tomato season! Fat, ruby hued, superbly juicy, and sweetly acidic, summer tomatoes are a fleeting seasonal joy. When they’re in abundance, I find myself using them any and all ways I can: in a classic Caprese salad, tossed in a lemony vinaigrette with herbs, preserved as a rich marinara sauce for a cozy lasagna, or sliced and salted on a tomato sandwich (my favorite!).
This Tomato and Goat Cheese Tart features a variety of sun ripened tomatoes, a creamy goat cheese filling, and a super simple pate brisee. Read on to learn more about this delicious summer side!
How To Make A Tomato and Goat Cheese Tart
To make this gorgeous summer dish, you’ll prepare three separate components:
- Pate Brisee: the classic French recipe for a pie or tart pastry, pate brisee calls for butter, flour, and salt. That’s it! I love having extras to tuck in the freezer to have on hand for making things like chicken pot pie (or this tasty Pumpkin Pot Pie!), or sweet pastries like my Apple Frangipane Tart.
- Creamy Goat Cheese Filling: I add cream cheese to the mix with to offer spreadability, but herbed goat cheese offers tangy flavor.
- Sliced Tomatoes: I like using a variety of shapes, colors, and types for not only flavor, but presentation too.
Ingredients
- Butter
- Flour
- Salt
- Cream cheese
- Goat cheese
- Heavy cream
- Lemon
- Olive oil
- Tomatoes
- Basil
Steps
- Roll out pate brisee to fit in a 10 inch tart pan. Make sure you have enough overhang to account for the depth of the pan. Use any excess dough to patch any holes if you have them.
- Cover with parchment and fill with baking weights, uncooked rice or dry beans to weigh the dough down. Bake in a 350 degree oven for 15 minutes. Remove from the oven, remove the pie weights, and set aside to slightly cool as you prepare the other ingredients.
- For the creamy goat cheese filling, combine cream cheese, goat cheese, heavy cream, olive oil, lemon juice, and salt in a large bowl. Use a hand mixer to combine mixture until smooth. Spread on cooled pie crust evenly.
- Slice tomatoes and place on a baking sheet lined with paper towels. Gently blot to remove excess moisture. Lightly salt: this accentuates the flavor!
- Top the tart with sliced tomatoes, arranging them as you please.
- Top with leaves of fresh basil, salt, and fresh cracked pepper.
What To Serve With A Tomato and Goat Cheese Tart
- Lightly dressed greens
- A crisp French rosé or Italian Soave
- A light dessert, like my Angel Food Cake with Cocoa Whipped Cream and Almonds
Tools To Make A Tomato and Goat Cheese Tart
Other tomato recipes to try:
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Tomato and Goat Cheese Tart
Equipment
- 1 10 inch tart pan
Ingredients
- 1 recipe Pate Brisee recipe linked in recipe notes
For the Goat Cheese Filling:
- 8 oz cream cheese, room temperature
- 4 oz herbed goat cheese, room temperature
- 1/4 cup heavy cream, more if needed for smoother consistency
- 1 tsp lemon juice
- 1 Tbsp olive oil
- 1/2 tsp salt
For the Tomatoes:
- 3 lbs assorted tomatoes in differest types, sizes, and colors, sliced
- 2 tsp Kosher salt, more as needed
- Fresh Basil, chopped for garnish
Instructions
- Roll out pate brisee to fit in a 10 inch tart pan. Make sure you have enough overhang to account for the depth of the pan. Use any excess dough to patch any holes if you have them.
- Cover with parchment and fill with baking weights, uncooked rice or dry beans to weigh the dough down. Bake in a 350 degree oven for 15 minutes. Remove from the oven, remove the pie weights, and set aside to slightly cool as you prepare the other ingredients.
- For the creamy goat cheese filling, combine cream cheese, goat cheese, heavy cream, olive oil, lemon juice, and salt in a large bowl. Use a hand mixer to combine mixture until smooth. Spread on cooled pie crust evenly.
- Slice tomatoes and place on a baking sheet lined with paper towels. Gently blot to remove excess moisture. Lightly salt: this accentuates the flavor!
- Top the tart with sliced tomatoes, arranging them as you please.
- Top with leaves of fresh basil, salt, and fresh cracked pepper.