Tomato Tart
As an amazon associate I earn from qualifying purchases.
This Homemade Garden Tomato Tart makes a great appetizer or a light meal. It has a flaky homemade crust, a whipped goat cheese and cream cheese filling, and layers of ripe tomatoes topped with fresh basil.
I love making this tart every summer when tomatoes are at their peak, because it's such a delicious way to enjoy fresh garden tomatoes. The whipped goat cheese filling is perfect with the juicy tomatoes, too.
Use my homemade pie crust recipe for the best results!
Here's Why You'll Love This Recipe
- It's a great way to use up summer tomatoes. Their flavor really is the star here.
- The whipped goat cheese filling is rich but still light. Cream cheese and olive oil help balance the tanginess.
- Serve this tart as an appetizer or a light meal. Cut it into small pieces for a party, or larger slices for lunch with a salad.
- The blind-baked crust stays crisp, even with juicy tomatoes on top, because of the simple step of salting the tomatoes first.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Pie crust: Homemade works best for this recipe. Keep it chilled before rolling it out for the best results.
- Goat cheese: I prefer plain goat cheese, but garlic herb goat cheese would be delicious, too! Just avoid the sweet varieties.
- Cream cheese: Mellows the goat cheese a little and adds some additional creaminess.
- Extra virgin olive oil: Use the good stuff. The flavor matters!
- Heavy cream: Makes the filling smooth and easy to spread.
- Kosher salt and black pepper: Don't sub in table salt. Kosher is best. Freshly ground black pepper is also ideal.
- Fresh basil: Use some in the filling and sprinkle a little more on top for a fresh, herby flavor.
- Ripe tomatoes: These are the star of the show. Choose the ripest and highest quality tomatoes you can find.
In Photos: How To Make A Tomato Tart
Step 1: Prepare Crust
Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch tart pan with a removable bottom. Trim away any excess dough and prick the bottom all over with a fork.
Step 2: Add Weights & Bake
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Return the crust to the oven and bake for 5-7 minutes.
Step 3: Make Filling
Combine the goat cheese, cream cheese, olive oil, heavy cream, salt, and pepper in a stand mixer fitted with the paddle attachment (or a food processor). Beat until smooth and fluffy. Add the basil and mix until evenly incorporated.
Step 4: Prepare Tomatoes
Slice the tomatoes into thin slices. Arrange on a baking sheet and sprinkle with kosher salt. Let them sit for 15-20 minutes, then gently blot the tops with paper towels.
Step 5: Assemble
Spread the whipped goat cheese mixture evenly over the cooled crust.
Arrange the tomatoes over the goat cheese filling, top with black pepper.
Step 6: Bake
Bake for 25-30 minutes, until the tomatoes have softened and the crust is golden around the edges. Scatter torn basil on top before serving.
Helpful Tips and Tricks
- You want to roll the dough while it's chilled, but letting it rest on the counter for about 10 minutes before rolling can make it easier to work with.
- If you need to reroll the dough, let it rest in the refrigerator for 10-15 minutes first.
- You can use any type of tomatoes in this recipe as well as a mix. Heirloom tomatoes work well. You can also add some smaller and/or more colorful tomatoes for a beautiful contrast.
More Tomato Recipes
Ingredients
- ½ recipe perfect homemade pie crust, unbaked and chilled
- 8 ounces goat cheese, softened (227 g)
- 4 ounces cream cheese, softened (113 g)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons heavy cream
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh basil leaves, finely chopped
- 1 ½ pounds ripe tomatoes, (680 g)
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon fresh basil leaves, torn
Instructions
- Preheat the oven to 400 degrees F.
- Roll the chilled dough into a 12-inch circle on a lightly floured surface. Transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the bottom and sides. Trim away any excess dough and prick the bottom all over with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, lower the oven temperature to 375 degrees, then carefully remove the parchment and weights. Return the crust to the oven and bake for 5-7 minutes, until the bottom looks dry and the edges are lightly golden. Let cool for 10 minutes.
- While the crust cools, combine the goat cheese, cream cheese, extra virgin olive oil, heavy cream, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a stand mixer fitted with the paddle attachment (or a food processor). Beat until smooth and fluffy, scraping down the sides as needed. Add the finely chopped basil and mix until evenly incorporated.
- Spread the whipped goat cheese mixture evenly over the cooled crust.
- Slice the tomatoes into ¼-inch-thick slices. Arrange them in a single layer on a paper towel-lined baking sheet and sprinkle with ½ teaspoon kosher salt. Let them sit for 15-20 minutes to draw out excess moisture, then gently blot the tops with additional paper towels.
- Arrange the tomato slices over the goat cheese. Top with freshly ground black pepper.
- Bake at 375 degrees for 25-30 minutes, until the tomatoes have softened and the crust is golden around the edges.
- Let the tart cool for at least 15 minutes before removing it from the pan. Scatter with the torn basil and serve warm or at room temperature.
