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Goat Cheese and Tomato Tart

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


  1. 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.


  1. Toss the tomatoes with the oil, onions and some salt and pepper, then set aside while you roll out your crust.
  2. Spoon the sour cream and Dijon onto the dough and spread evenly. Top with the tomato mixture and the crumbled goat cheese.
  3. Bake until the crust is lightly golden, tomatoes soften, and the goat cheese chars, 40-45 minutes. Enjoy!