Tomato Tart Recipe
A golden buttery pastry crust cradles sweet-savory roasted tomatoes, tangy goat cheese, and fragrant herbs in this stunning summer tart that balances rustic simplicity with elegant presentation.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">220g all-purpose flour</li><li class="ingredients-single-item">130g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">500g mixed tomatoes (cherry, heirloom, or roma)</li><li class="ingredients-single-item">150g soft goat cheese (chèvre)</li><li class="ingredients-single-item">2 tbsp olive oil, plus extra for drizzling</li><li class="ingredients-single-item">3 sprigs fresh thyme, leaves removed</li><li class="ingredients-single-item">10g fresh basil leaves</li><li class="ingredients-single-item">1 clove garlic, minced</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">Sea salt and freshly ground black pepper, to taste</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">24cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking beans or weights</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl or food processor, combine the flour and salt. Add the cold cubed butter and rub with your fingertips (or pulse in processor) until the mixture resembles breadcrumbs. Keeping the butter cold and working quickly prevents the fat from melting, which is essential for a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together – you might not need all the water. The dough should hold together when pressed but shouldn't be sticky. Form into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). While the pastry chills, prepare your tomatoes. Slice larger tomatoes into 5mm rounds and halve any cherry tomatoes. Place them on paper towels and sprinkle lightly with salt to draw out excess moisture – this helps prevent a soggy tart base.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll out the chilled pastry to about 3mm thickness, creating a circle approximately 5cm larger than your tart pan. Carefully transfer to your tart pan, gently pressing into the corners and sides. Trim any excess pastry, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or weights. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base is just starting to color. This pre-baking ensures the base cooks fully and remains crisp despite the moisture-rich filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the case is still warm, brush the inside with a thin layer of beaten egg. This creates a seal that further protects against sogginess. Return to the oven for 2 minutes to set the egg wash.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, mix the goat cheese with 1 tablespoon of olive oil, the minced garlic, half the thyme leaves, and a pinch of salt and pepper until smooth and spreadable. Spread this mixture evenly over the base of the tart case.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pat the tomatoes dry with paper towels. Arrange them attractively over the cheese mixture, slightly overlapping in concentric circles or another pattern of your choice. Drizzle with the remaining tablespoon of olive oil and sprinkle with the rest of the thyme leaves, salt, and pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the tart for 25-30 minutes, until the pastry is golden brown and the tomatoes are softened and slightly caramelized. The natural sugars in the tomatoes will concentrate during baking, intensifying their flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the tart cool in the pan for 10 minutes before carefully removing. This resting period allows the filling to set slightly. Just before serving, tear the fresh basil leaves and scatter them over the top, along with a final light drizzle of olive oil if desired. Serve warm or at room temperature for the best flavor experience.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
How do I prevent a soggy base in my tomato and goat cheese tart?
To prevent a soggy base, salt the tomatoes and let them drain on paper towels before using. Blind bake the pastry first, then brush with beaten egg to create a moisture barrier. Ensure the goat cheese layer completely covers the base before adding tomatoes, and don't skip the resting time after baking.
Can I make this savoury tart in advance?
Yes! The pastry dough can be made up to 3 days ahead and kept refrigerated. You can also blind bake the shell a day before. The fully assembled tart is best eaten within 24 hours but can be prepared several hours ahead. For best results, reheat slightly before serving to restore the crisp texture.
What's the best type of tomatoes to use for a summer tart?
For the best summer tart, choose a mix of ripe, in-season tomatoes with varying colours and sizes for visual appeal and flavour complexity. Heirloom varieties offer exceptional taste, while Roma tomatoes have less moisture. Cherry tomatoes add sweetness. Whatever you choose, ensure they're fully ripe for maximum flavour.
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