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. 

Course Brunch, Dinner, Lunch, Main Course, Side Dish
Cuisine American, Canadian, French-Inspired
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 1 9-inch tart
Author Adapted from NYT Cooking


  • 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


  1. 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. 

  2. 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. 

Recipe Notes

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.