Dessertscoleycooks5.0
Tomato Tart with Goat Cheese
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.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- whisk
- pan
- baking sheet
- oven
📝 Preparation Steps
1
Make the Dough
2
Add the flour and salt to the bowl of a food processor, or whisk together in a large bowl.
½ ounces unsalted butter (cold, cut into cubes)4½ teaspoon saltsalt1 teaspoonflaky sea salt, such as Maldon (for sprinkling)
3
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.
4
In a separate bowl, whisk together the egg and 2 tablespoons of cold water.
large egg1
5
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.
6
Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least ⏱️ 30 minutes before rolling out.
7
Prepare the Tart Shell
8
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.
9
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).
Dijon mustard2 tablespoons
10
Preheat the oven to 425°F.
11
Assemble the Tart
12
Slice the tomatoes into ½-inch thick rounds. If they are especially juicy, gently remove some seeds and blot with paper towels.
13
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.
½ ounces unsalted butter (cold, cut into cubes)4½ teaspoon saltsalt1 teaspoonflaky sea salt, such as Maldon (for sprinkling)fresh thyme (chopped )2 teaspoons
14
Lay the goat cheese rounds evenly over the tomatoes, then sprinkle with the remaining thyme. Drizzle the entire tart with olive oil.
goat cheese (fresh or slightly aged, sliced into rounds)8 ouncesfresh thyme (chopped )2 teaspoonsolive oil2 tablespoons
15
If making a free-form tart, fold the edges of the dough up and over the filling, pleating as needed.
16
Bake and Finish
17
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.
18
Remove from the oven and sprinkle with flaky sea salt and more chopped thyme, chives or other fresh herbs.
salt1 teaspoonflaky sea salt, such as Maldon (for sprinkling)fresh thyme (chopped )2 teaspoons
19
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.
Nutrition Facts
calories
429 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
2 g
sugar Content
2 g
sodium Content
791 mg
protein Content
12 g
trans Fat Content
1 g
cholesterol Content
90 mg
carbohydrate Content
26 g
saturated Fat Content
17 g
unsaturated Fat Content
12 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...