Tomato and Goat Cheese Tart

By Martha Rose Shulman

Published August 16, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour 10 minutes
Rating
5(1,276)
Comments
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The tomato tarts and quiches I’ve been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.

Featured in: Cooking With Summer Tomatoes

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Ingredients

Yield:6 servings

  • 1 yeasted olive oil pastry (½ recipe)

  • 3 tablespoons Dijon mustard

  • 1 ½ pounds ripe tomatoes

  • Salt and freshly ground pepper

  • 2 to 3 tablespoons chopped fresh parsley, marjoram, basil or a combination, or 2 to 3 teaspoons fresh thyme or chopped rosemary

  • 2 eggs

  • 4 ounces goat cheese, crumbled

  • 1 tablespoon extra virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

6 grams carbs; 62 milligrams cholesterol; 128 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 2 grams fiber; 373 milligrams sodium; 7 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.

  2. Step 2

    Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.

  3. Step 3

    Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.

Tip

  • Advance preparation: You can make this a day ahead. You can make the crust weeks ahead and freeze it.

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Ratings

5 out of 5
1,276 user ratings
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Comments

Meri

I was concerned about watery tomatoes causing a soggy crust. So I sliced the (plum) tomatoes about 1/4" thin, arranged them on layers of paper towels, and sprinkled them with 1/2 tsp salt. Let them drain for 30 minutes before preparing the tart. A lot of liquid came out!

Stuart

Pretty easy and fantastic recipe. I'm not big on making crusts, but this one, with the best tomatoes of summer, is an elegant lunch item. I added a small serving of white beans with an arugula pesto and, as a beverage, a sparkling water lifted by lemon mint syrup. Double the crust recipe and save half in the freezer for a quicker tart.

Allan

can I use any store bought crust?

RudisHuman

@Mara Agree! Hate waste myself... I used the tomato water leaked from a lightly dressed salad (just evoo, rice vinegar, salt) as a sub for the water in basic rice. OMG so good!

Linda C.

I made the crust in the cuisinart with instant yeast. Put all the dry ingredients in, give it a whirl, then add warm (not lukewarm) water and process until it mostly makes a ball that runs around the edge. also salted the tomatoes and patted them dry. Only used about 2 tsp of mustard.

T. London

Didn't like the crust. A bit too chewy. Filling had way too much mustard.

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