If you don’t love tomatoes, you probably won’t love this tart. However, if you do love tomatoes, this tart will be your new favorite side! The ingredients are simple and it all piled onto a flaky, buttery crust that has been topped with this wonderful dijon and sour cream spread. Just trust me. It’s good.
HOW TO MAKE THIS GOAT CHEESE AND TOMATO TART
This recipe, like many good recipes, starts with a flakey and buttery crust. But before we get to that, let’s talk about the filling.
Tomatoes, onions, salt, pepper, and olive oil. We’ll talk about the topping in a bit.
Ok, now let’s talk crust. This is my go to crust for all of my savory tarts and quiches. Best of all, this recipe makes two crusts. One for today and one for another recipe later.
Next add your dijon and sour cream and spread it onto your tart crust in an even layer.
So, this recipe doesn’t call for a pre baked crust, but I think it’s a good idea. Par baking (or pre baking), while sometimes daunting, is most times worth the end result in most recipes.
Now, add your onion and tomato mixture. I am using an entire pint of tomatoes for this goat cheese and tomato tart, but you could certainly use half a pint and it would still be good. This probably looks like too much filling, but it will cook down in the oven.
I have made this recipe without a tart pan before and just rolled the dough flat onto a pizza pan and crimped the edges. If you do it this way, because you have more surface area you could probably add 2 pints and be fine.
Lastly, you want to top it with your goat cheese. I am using 2 ounces, but feel free to use more.
Of course, the more goat cheese the better!
Finally, bake it for about 40 minutes. Your goat cheese should have a slight char.
I’m telling you, you must try this recipe. And if you do, comment below and tell me how it turned out. I’d love to hear about it!
Goat Cheese and Tomato Tart
- 2 1/3 cups all-purpose flour plus more for dusting
- 1/2 teaspoon salt
- 1 cup butter 2 sticks, cut into small pieces and chilled
- 1/3 cup ice water plus more if needed
- 1 pint cherry tomatoes halved
- 2 tablespoons olive oil
- 1 small yellow onion or half of a large onion thinly sliced
- 2 tablespoons of sour cream
- 1 tablespoon Dijon mustard
- 2 ounces crumbled goat cheese
- Salt and pepper to taste
In a food processor, pulse to combine the flour and salt. Add the butter and pulse until you have pea size bits, then drizzle in the ice water and pulse until the dough forms a ball. Add more water if needed. Divide the dough in half and wrap each half with plastic wrap. Freeze one for another recipe and refrigerate the other for a good 15-20 minutes while you prepare the filling.
FOR THE FILLING
Toss the tomatoes with the oil, onions and some salt and pepper, then set aside while you roll out your crust.
Spoon the sour cream and Dijon onto the dough and spread evenly. Top with the tomato mixture and the crumbled goat cheese.
Bake until the crust is lightly golden, tomatoes soften, and the goat cheese chars, 40-45 minutes. Enjoy!
Adapted from Nancy Fuller on Farmhouse Rules