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.
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.
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.
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!Print
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:
- 4 large eggs
- 5 oz crumbled goat cheese
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- 2 Tbsp chopped fresh basil
- 1 tsp chopped fresh Italian flat-leaf parsley
- 1 tsp dried marjoram
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh rosemary
- 2 tsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1½ lbs ripe tomatoes
- 1 Tbsp extra virgin olive oil
- Preheat oven to 350°F. Grease a 10-inch tart pan and set aside.
- 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.
- 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.
- 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.
- Brush the mustard evenly over the bottom of the tart shell with a pastry brush.
- 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.
- Pour the egg mixture slowly over the tomatoes. Drizzle with olive oil.
- 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.
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.
Measuring the remaining ingredients for the pastry crust.
Preheat oven to 350°F. Grease a 10-inch tart pan.
Step 2 – Make Pastry Dough
Stir together the flour and salt for the dough in a medium bowl.
Cut in the butter using a pastry cutter or two knives, until the mixture is coarse and crumbly.
Stir in the yogurt and cold water.
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.
Gently drape the pastry dough over the pan, pressing it evenly into the bottom and up the sides.
Set in the refrigerator to chill until ready to use.
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
In a large bowl, beat together the eggs and goat cheese.
Stir in the salt and pepper.
Add the fresh herbs and balsamic vinegar, and stir to combine.
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.
Form concentric circles with the sliced tomatoes, overlapping them slightly, until all the tomato slices are in there.
Gently pour over the egg mixture.
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.
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?
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!
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Photos by Meghan Bassett, © 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.