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Goat Cheese & Heirloom Tomato Tart on a marble plate surrounded by more tomatoes

Goat Cheese & Heirloom Tomato Tart

This savory tomato tart features a parmesan shortcrust, basil and goat cheese filling, and slices of ripe heirloom tomatoes. Perfect for summer!
Yield: one 9-inch tart (4-6 servings)
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients

For Parmesan Crust:

  • 1 cup / 125 g unbleached all-purpose flour
  • ¾ cup / 75 g finely grated Parmesan
  • 1 teaspoon fine sea salt
  • ½ cup / 113 g unsalted butter, cold and cut into cubes
  • 4-5 tablespoons ice water

For Goat Cheese Filling:

  • 6 oz / 170 g mild goat cheese, at room temperature
  • ¼ cup / 50 g heavy cream
  • ½ cup fresh basil leaves, finely chopped
  • pinch sea salt

For Assembly:

  • 3-4 medium-sized heirloom tomatoes, thinly sliced
  • 1 handful cherry tomatoes, halved or quartered if large
  • small fresh basil leaves, for garnish
  • flake sea salt, for finishing

Instructions

  • Preheat oven to 400 degrees F. Get out a 9-inch tart pan with removable bottom.
  • Combine flour, salt, and grated cheese in the bowl of a food processor. Pulse a few times to combine.
  • Sprinkle the cubes of butter over the flour and pulse a few more times until the mixture is mostly fine crumbs with scattered pea size pieces of butter remaining. Drizzle in a few tablespoons of water then pulse. Continue adding water, 1 tablespoon at a time, until the dough holds together when you squeeze. Take care here to not add too much water, it shouldn’t be sticky or form a ball in the food processor.
  • Dump the crumbly dough into your tart pan and press evenly into the bottom and up the sides. Place in the freezer for 15 minutes until firm.
  • Crumple up a piece of parchment paper and lay it inside the chilled crust, then fill with something heavy (I like using granulated sugar, but pie weights, rice, or dried beans works too), easing the parchment and sugar into all the edges.
  • Bake for 10 to 15 minutes or until the edges start to darken. Carefully lift out the parchment with the sugar (save the now deliciously toasted sugar for another purpose!) then return the crust to the oven for another 10 to 15 minutes or until golden brown. Remove from oven and let cool completely.
  • While the tart cools, mix the goat cheese and heavy cream in a bowl and stir well to combine, then stir in basil and salt. Spread into cooled tart shell.
  • Just before serving, arrange tomato slices on top of goat cheese. Sprinkle with flake salt and garnish with basil. Serve immediately at room temperature.