If you love tomatoes as much as I do, you’ll definitely want to try this Tomato Tart Recipe. A warm savory tart filled with finely chopped tomatoes, goat cheese, and herbs held together by a homemade flaky pie crust. A sprinkling of sesame and chia seeds with a little flaky sea salt brings it all together!
To bring you this savory tomato tart recipe I partnered with Pomi a trusted supplier of Italian tomato products. Completely natural 100% Italian tomatoes from a company invested in social responsibility and environmental sustainability. That’s right, Pomi ensures that each consumer can trace the product from the store shelf to the field where the tomatoes were grown
Not only is this a company I’m proud to promote on an ethical level, I also love their tomatoes!! These Finely Chopped Tomatoes have a nice soft flavor and are a perfect compliment to baked goods.
What is a Tomato Tart?
Tomato Tarts are similar to quiches, flatbread, pies, and deep dish pizzas. They can be made with puff pastry or all butter pie crusts. Basically you are making a pastry crust and filling it with a tomato mixture that’s flavored with herbs and cheeses. What makes this a ‘tart recipe’ is that I have decided to use a firm pie crust and bake everything inside a tart pan.
What Tomatoes Make the Best Tart?
Well, I believe a mixture of tomatoes gives you a lovely complex flavor! Which is why I decided to work with finely chopped tomatoes, sliced heirloom tomatoes, and a sprinkling of sliced golden tomatoes.
Tips for Making this Tomato Tart Recipe:
- Make your Homemade Pie Crust a couple hours before or even the day before and store in the fridge.
- The pie crust recipe will make two crusts. So divide in half and the store the rest in the fridge or make two tarts!
- Use Pomi Finely Chopped Tomatoes for a great tomato filling.
- Any goat cheese will do, but plain or herb mixed is the best option.
- If you’re not a gat cheese fan, swap out for cheddar or gruyere.
- Make sure to chill your pie crust after you line the tart pan.
- I used a round 11 inch tart pan with a removable bottom. You can use a 9 inch tart pan or rectangular tart pan if thats what you have. Just make sure not to over fill the smaller pans.
- Bake your tart until the filling is bubbling, sliced tomatoes are wrinkly and the crust is golden brown.
- If you like a super crispy crust, blind bake the crust for 8-10 minutes before adding the filling. This is totally optional.
- Blind baking means baking the cold crust lined with parchment paper, then filled with baking beans or dry rice. Remove the weights, add your filling, and bake the tart as directed in recipe.
- Store baked tomato tart in an air tight container for 2-3 days in fridge.
Tomato Tart Recipe
- 14 ounces (400 grams) Pomi Finely Chopped Tomatoes
- 8 ounces Goat Cheese
- 1 Large Egg
- 2 tsp Dried Thyme
- 1 tsp Dried Sage
- 1 tsp Sea Salt
- 2 Heirloom Tomatoes
- 3 Red Tomatoes
- Golden Tomatoes as needed
- Chia Seeds sprinkle on top
- Sesame Seeds sprinkle on top
- Follow directions to make Homemade Pie Crust. Set in fridge to chill for 1-2 hrs.
- Place pie crust dough onto a floured surface and roll out to 1/8 inch thickness.
- Gently place pie crust into 11 inch tart pan with removable base. Press dough into the sides of pan and trim away any dough that hangs over edges.
- Place tart pan lined with pie crust dough into fridge to firm for 30 minutes.
Tomato Tart Filling
- Preheat oven to 450 F (232 C).
- In a large bowl mix together goat cheese, dices tomatoes, egg, herbs, and salt.
- Cut tomatoes into thin slices.
- Remove chilled pie crust from fridge and fill with goat cheese mixture.
- Arrange sliced tomatoes across filling.
- Sprinkle with chia and sesame seeds.
- Place tart pan on middle oven rack. Lower temperature to 400 F.
- Bake for 50-55 minutes until edges of crust are golden and tomatoes looked baked but still retaining shape.
- Place tart pan on cooling rack to cool for 15 minutes.
- Slice and serve.