These pictures are making me hungry. Is that wrong? I feel a bit odd looking at my own photography while thinking, “damn I want to eat that!” I’ll blame my empty belly, and the fact that this goat cheese and tomato tart is no longer in my fridge. If you’re going to make this goat cheese and tomato tart, make it soon. Summer tomatoes won’t be around forever. Summer Tomatoes. Summer Tomatoes. Summer Tomatoes. Those words belong together.
This tomato tart would be just as good made with only goat cheese. However, I had some leftover mascarpone after making a Roasted Black Plum and Mascarpone Pie for the Supper Club which is why it found its way into this tomato tart. If you don’t have it, simply use goat cheese.
This tart is extremely versatile. Use thyme, oregano or even some sage in place of the rosemary. Add some sautéed onions and garlic to the cheese. Make it with or without the crust. Serve it as part of a special brunch or serve it with a big salad for lunch or dinner.
If you make Goat Cheese and Tomato Tart with Rosemary and Mascarpone make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 homemade or store bought pie crust
- 5-6 medium tomatoes, sliced thick and squeezed gently to remove the pulp
- 1 cup goat cheese, mascarpone or a mixture of the two
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt
- Optional: 1 teaspoon grated lemon zest
- Preheat oven to 350 degrees.
- Line a 9" pie pan with pie crust. Let the edges drape down the outside of the pie pan a little for a more rustic look. Use a fork to poke a few holes in the bottom of the crust.
- In a small bowl mix goat cheese, mascarpone, rosemary, sea salt and optional lemon zest. Spread over the bottom of the pie.
- Layer tomatoes over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt on top.
- Bake for 35-40 minutes, or until crust is light brown and tomatoes are soft. If crust is browning too quickly, cover with a piece of aluminum foil.
- Remove from oven and let cool for at least 1 hour.
Can’t get enough of summer’s delicious tomatoes? Check out these other tomato recipes:
Tomato, Cucumber and Avocado Salad for Breakfast (This was one of my first attempts at photography. Eek! I’m a little embarrassed to share it with you 🙂 )
Latest posts by Kristen Stevens (see all)
- One Pot Vegan Pasta with Spicy Sun-Dried Tomato Sauce - October 23, 2016
- Creamy Cauliflower Hummus - October 21, 2016
- Not Yo Mama’s Pork Chops and Mushroom Soup - October 18, 2016