Now that tomato season is upon us, it makes sense to use the wonderful bounty in every form one can imagine. Salads, soups, sauces, preserves, and of course, tomato sandwiches, are some of the possibilities. This savory tart is also the perfect platform for peak-of-flavor tomatoes. It’s versatile and easy to make, can be served hot, warm, or at room temperature, and can function as a main or side dish. If you are not handy with pastry, use the best quality store-bought product you can find and carry on. You might even want to use pizza dough (rolled thinly), or puff pastry. Either way, you can produce a stellar result with the best tomatoes, fresh herbs, and some soft goat cheese. Brush a little Dijon mustard on the crust before you fill the tart for an extra boost of flavor.
I used my favorite pie crust recipe, and blind baked it, to avoid a soggy tart crust. I also sliced the tomatoes, laid them out on a paper towel-lined baking sheet, salted them, and allowed them to drain while I prepped the tart crust. The result of these simple extra steps made for a crisp tart shell and perfectly seasoned tomatoes.
This is seasonal fare at its finest. Enjoy a fresh tomato tart soon; autumn is just around the corner…
Heirloom Tomato and Goat Cheese Tart
A crisp and flaky crust, filled with best of the season heirloom tomatoes, herbs, and goat cheese. This makes a fine main or side dish, and can be made ahead of time.
- 1 9-inch flaky pastry tart shell, baked blind and cooled (use your favorite pie crust recipe)
- 2 tablespoons Dijon mustard
- 1 1/2 pounds heirloom tomatoes (choose different colors and sizes to create an interesting tart)
- Kosher salt and freshly ground pepper
- 3 tablespoons chopped, fresh basil leaves
- 2 large eggs
- 4 ounces goat cheese, crumbled
- 1 tablespoon olive oil
Brush the mustard over the bottom of the cooled pastry shell. Slice the tomatoes and place on a paper towel-lined baking sheet. Sprinkle with Kosher salt and allow to sit for at least 15 minutes, and up to 30 minutes.
When ready to assemble and bake the tart, preheat the oven to 350°F. Pat the tomato slices dry and layer them into the mustard-coated pastry shell, overlapping them slightly. Sprinkle with the fresh chopped basil and some freshly ground pepper. Beat the eggs in a medium mixing bowl and stir in the crumbled goat cheese. Season the mixture with salt and pepper and pour over the tomato-filled tart shell. Drizzle the olive oil over the tart and place in the oven. Bake until set and nicely browned, about 30 to 40 minutes. Remove to a rack to cool for 10 minutes and serve hot, warm, or at room temperature. Wrap and refrigerate any leftovers for up to 2 days. Reheat gently in the oven if desired.
You can see the original recipe here, at The New York Times Cooking section. The tart can be made a day ahead of time and reheated when ready to serve. If you prefer, you may substitute mozzarella or feta cheese for the goat cheese.