5.0 from 270 votes
Tomato Tart Recipe
Nothing says rustic and wholesome like a tomato tart. It's perfectly balanced with a flaky crust and melt-in-your-mouth mascarpone and goat cheese filling -- and that's not even screaming about the bright and delicious tomatoes! It's simple yet delightful, what's not to love about that?
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 189 kcal
Course:
Dinner
Cuisine:
North American
Ingredients
- 1 pie crust homemade or store-bought
- ½ cup EACH: goat cheese and mascarpone
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt
- 1 teaspoon grated lemon zest
- 6 medium tomatoes 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.
Cup of Yum
Notes
- We used to make this tomato tart without blind baking the crust first and had success doing that several times. But we also had the crust get a little too wet a few times. To ensure success, we've found that the best method is to blind bake the crust. Also, make sure to gently squeeze the tomatoes to remove some of the liquid and pulp.
Nutrition Information
Serving
1 slice (of 8)
Calories
189kcal
(9%)
Carbohydrates
14g
(5%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
13mg
(4%)
Sodium
487mg
(20%)
Potassium
249mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1070IU
(21%)
Vitamin C
13mg
(14%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 189
% 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.