Fresh Tomato and Egg Tart with Tangy Goat Cheese and Herbs

Summer is the season for tomatoes. If you aren’t trying to get in on the tomato goodness right now, you better hurry up because it’s so worth it to dig into them while they’re at their peak.

Vertical image of an egg tart with tomatoes and herbs, in a scalloped white ceramic dish, on a blue folded cloth, with fresh produce in the background and a stack of square white plates.

That’s what makes this summer tart so magnificent. The tomatoes are the star of the dish. They are plump and rich, paired with fresh herbs and tangy goat cheese for a comforting dish everyone will love.

Top-down shot of a tomato tart in a white ceramic dish, on a folded blue cloth napkin, with a red tomato, scattered herbs, silverware, and a small square ceramic bowl.

And when I say herbs, we’ve got the whole herb garden in here: basil, marjoram, thyme, rosemary, and Italian flat-leaf parsley.

Feel free to adjust the quantities and swap herbs in or out, depending on what you have growing, or what’s available locally. Oregano would also be delicious, or maybe you’d like to experiment with some fresh lovage.

A metal pie server removed a square slice of tart from a white pie plate, on a blue cloth background.

You can serve this elegant tart up for breakfast, but it also makes for a delicious light lunch with a glass of white wine on a warm weekend day. I think it’s just the right amount of food to keep you satisfied without feeling too full.

Regardless of when you eat this, you’ll find that it will disappear quickly from the pan. Leftovers are delicious chilled, but I’m betting you won’t have any!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato, egg, and herb tart in a white ceramic pan, on a blue cloth with scattered ingredients.

Fresh Tomato and Egg Tart with Goat Cheese and Herbs

  • Author: Meghan Yager
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x


The vibrant flavor of roasted ripe tomatoes comes through in this homemade tart, with tangy goat cheese and a simple crust.



For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and cubed (1 stick)
  • 1/4 cup cold water
  • 1 Tbsp plain yogurt

For the Filling:


  1. Preheat oven to 350°F. Grease a 10-inch tart pan and set aside.
  2. To make the crust, combine the flour and salt in a medium bowl. Cut in butter until the mixture looks crumbly. Add the water and yogurt. Stir until just combined. Using your hands, thoroughly mix and form the dough into a ball.
  3. On a clean, well-floured work surface, roll out the dough to the size of your tart pan. The circle of dough should be just larger than the pan. Gently drape the dough into the pan, pressing it up the sides. Trim as needed so the dough doesn’t hang over the edges. Chill in the refrigerator until ready to fill.
  4. In a medium bowl, beat together the eggs and goat cheese for the filling. Season with salt and pepper, and stir to combine. Stir in basil, parsley, marjoram, thyme, rosemary, and balsamic vinegar. Set aside.
  5. Brush the mustard evenly over the bottom of the tart shell with a pastry brush.
  6. Slice the tomatoes and arrange them in an even layer over the mustard-brushed dough, overlapping slightly and forming concentric circles. Sprinkle with a pinch of salt and pepper.
  7. Pour the egg mixture slowly over the tomatoes. Drizzle with olive oil.
  8. Bake for 30-40 minutes, until the top is golden brown. Remove from oven and cool for 10 minutes in the pan before slicing and serving. Serve warm or at room temperature.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: Brunch, Lunch

Keywords: tart, tomato, goat cheese, summer

Cooking By the Numbers…

Step 1 – Cube Butter and Measure Crust Ingredients

Cube the cold butter and return to the refrigerator until ready to use.

Five round and square small glass dishes of flour, water, cubed butter, yogurt, and salt.

Measuring the remaining ingredients for the pastry crust.

Preheat oven to 350°F. Grease a 10-inch tart pan.

Step 2 – Make Pastry Dough

A wooden spoon stirs a flour mixture in a stainless steel mixing bowl, beside small glass bowls of cubed butter and water.

Stir together the flour and salt for the dough in a medium bowl.

A crumbly off-white flour mixture in a stainless steel bowl, on a speckled blue and white surface beside a large wooden spoon.

Cut in the butter using a pastry cutter or two knives, until the mixture is coarse and crumbly.

A crumbly flour mixture topped with a dollop of yogurt in a stainless steel mixing bowl, next to the handle of a wooden spoon on a light-colored countertop.

Stir in the yogurt and cold water.

A ball of pie crust dough in a stainless steel mixing bowl.

Use your hands to fully bring together the dough into a ball.

Step 3 – Roll Out and Chill

Roll out the pastry dough on a well-floured, clean work surface. The dough circle should be larger than the pan so that you can press it up the sides evenly.

A ball of beige dough on a floured work surface, with a marble rolling pin and a mason jar of flour.

Gently drape the pastry dough over the pan, pressing it evenly into the bottom and up the sides.

A white ceramic tart pan with scalloped edges is lined with dough.

Set in the refrigerator to chill until ready to use.

A white scalloped ceramic pie dish lined with a homemade crust, on a speckled gray and white surface.

If you have a two-piece tart pan, you can chill and later bake it on top of a baking sheet if you like, to avoid disturbing the ingredients or accidentally shifting the crust out of place. Otherwise, be sure to hold only the sides of the pan, and avoid the bottom.

Step 4 – Chop Herbs, Slice Tomatoes, and Measure Filling Ingredients

Wash the herbs under cool running water, and dry them in a salad spinner, or with paper towels. Remove the stems.

Chop and measure the fresh basil, parsley, thyme, and rosemary as indicated in the ingredients list.

Slice the tomatoes into thin rounds and set aside.

Measure the remaining ingredients and line them up in the order they appear in the ingredients list, for easy grabbing as necessary.

Step 5 – Make Filling

Crumbled goat cheese and eggs in a stainless steel mixing bowl.

In a large bowl, beat together the eggs and goat cheese.

A wire whisk mixes eggs in a stainless steel bowl, on a white and gray-blue surface.

Stir in the salt and pepper.

Four small piles of different types of green herbs and a drizzle of balsamic vinegar on top of an egg mixture in a stainless steel mixing bowl.

Add the fresh herbs and balsamic vinegar, and stir to combine.

An egg and herb mixture in a stainless steel mixing bowl, with a wire whisk.

Set the mixture aside for a moment.

Step 6 – Finish Assembly

Remove the tart pan from the refrigerator. Brush the dough with mustard, using a pastry brush.

A scalloped white ceramic tart pan lined with a homemade crust and brushed with mustard, with a pastry brush, on a white and gray-blue speckled countertop.

Form concentric circles with the sliced tomatoes, overlapping them slightly, until all the tomato slices are in there.

Top-down shot of sliced red tomatoes in a pie shell, in a white ceramic dish, on a white countertop with blue speckles.

Gently pour over the egg mixture.

An egg, herbs, and tomato mixture fills a pie shell in a white ceramic tart pan, on a white and blue-gray speckled surface.

Drizzle the top of the tart filling with olive oil.

Step 7 – Bake and Cool

Gently move the tart to the oven. Bake for 30-40 minutes. The top with be nicely browned.

Cool the tart in the pan for 10 minutes on a wire rack before you slice and serve. If you are using a two-piece pan, you can remove the outer ring before slicing.

This tart can be served warm or at room temperature.

Make the Most of Summer with This Warm, Tangy Tart

While this tart bakes in the oven, you have plenty of time to clean up the kitchen, set the table, get out the fancy cloth napkins and do some decorative folding, or catch up on a few chapters of your current read on the patio before your brunch guests arrive.

Tomato, egg, and herb tart in a white ceramic pan, on a blue cloth with scattered ingredients.

And what could be more perfect than a slice right out of the oven, with a Bloody Mary, or a small side salad with a crisp, cool glass of white wine?

Love the savory side of your pastries? Try some of our other buttery tart recipes with wholesome fillings:

If you’re obsessed with summertime tomatoes, tell us about your favorite way to enjoy them in the comments below, and give the recipe a five-star rating if you loved it!

Don’t forget to Pin It!

A collage of photos showing different views of a fresh tomato and egg tart with tangy goat cheese and herbs recipe.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.