Tomato Tart Recipe
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
40 mins
-
Total Time
1 hr 5 mins
-
Servings
8 servings
-
Calories
189 kcal
-
Course
Dinner
-
Cuisine
North American
Tomato Tart Recipe
Description
The Tomato Tart Recipe features a pre-baked 9-inch pie crust filled with a spread made from goat cheese, mascarpone, chopped fresh rosemary, sea salt, and freshly grated lemon zest. Thick tomato slices, gently pressed to remove excess pulp and seeds, are layered over the cheese mixture. The tart is baked until the crust is golden and the tomatoes soften, resulting in a blend of creamy, tangy cheese and tender tomato slices. The crust's blind baking prevents sogginess and maintains a crisp base.
The texture balances a crisp crust with the smoothness of the cheese filling and the gentle juiciness of the tomato layers. The fresh rosemary and lemon zest add aromatic depth and brightness to this savory tart. This preparation can be served warm or at room temperature, making it suitable for appetizers, lunches, or a light dinner when paired with a green salad.
To achieve the best texture, it is advised to blind bake the crust before adding the filling to avoid a soggy base. Removing most of the pulp and seeds from the tomatoes ensures the tart holds together without excess moisture. Sprinkling sea salt over the tomato slices before baking enhances the overall flavor. This recipe highlights a rustic approach with simple, fresh ingredients.
Ingredients
- 1 pie crust homemade or store-bought
- ½ cup goat cheese
- ½ cup mascarpone cheese
- 1 tablespoon rosemary chopped, fresh
- 1 teaspoon salt sea salt
- 1 teaspoon lemon zest, grated
- 6 medium tomato sliced thick and squeezed gently to remove most of the pulp and seeds
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9" pie pan or tart pan with the pie crust. Either crimp the edges or let the edges drape down the outside of the pie pan a little for a more rustic look. Use a fork to poke a few holes in the bottom of the crust. Place a piece of parchment paper on the crust, fill it with pie weights or dry beans, then bake the crust for 15 minutes. Remove the pie weights and parchment paper and bake the crust for another 7-8 minutes, until the bottom starts to look cooked. Let the crust cool slightly.
- While the crust is baking, make the filling. In a small bowl mix goat cheese, mascarpone, rosemary, sea salt, and lemon zest. Spread this over the bottom of the slightly cooled pie crust.
- Layer the tomato slices over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt on top.
- Bake for another 25-30 minutes, or until the crust is light brown and the tomatoes are soft. If the crust is browning too quickly, cover it with a piece of aluminum foil. Remove the pie from the oven and let it cool for at least 1 hour.
Notes
- Blind bake the crust first to prevent sogginess from the tomato juices.
- Gently squeeze tomato slices to remove excess pulp and seeds before layering.
- Use fresh rosemary and lemon zest for optimal flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1 slice (of 8) | |
| Calories | 189kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 487mg | 20% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
