Tomato and Goat Cheese Tart with Rosemary and Mascarpone

Tomato and Goat Cheese Tart with Rosemary and MascarponeThese 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 tomato and rosemary tart is no longer in my fridge. Tomato and Goat Cheese Tart with Rosemary and MascarponeIf you’re going to make this, make it soon. Summer tomatoes won’t be around forever. Summer  Tomatoes . Summer Tomatoes . Summer Tomatoes. Those words seem to belong together.

Tomato and Goat Cheese Tart with Rosemary and Mascarpone

This tomato tart would be just as good made with only goat cheese. 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, just 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.

Tomato and Goat Cheese Tart with Rosemary and Mascarpone

5.0 from 5 reviews
Tomato and Goat Cheese Tart with Rosemary and Mascarpone
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch / Dinner
Serves: 6-8
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 9" pie 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.
  3. In a small bowl mix goat cheese, mascarpone, rosemary, sea salt and optional lemon zest. Spread over the bottom of the pie.
  4. Layer tomatoes over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt.
  5. 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.
  6. Remove from oven and let cool for at least 1 hour.
Notes
Some tomatoes are juicier than others. If the pie seems like it has too much liquid, carefully drain some of the liquid out of the pie. Remember that the pie will firm up significantly once it has cooled.

 

Can’t get enough of summer’s delicious tomatoes? Check out these other tomato recipes:

Tomato and Avocado Toast with Shaved Parmesan

Pesto Stuffed Roast Tomatoes

Oven Roasted Cherry Tomatoes with Basil and Garlic

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 :) )

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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Comments

  1. says

    Holy crap Kristen, that’s a beautiful tart! Wow! I’ve never attempted a tart before, but you’re making me want to try it…. PLUS, I’m now addicted to mascarpone but have no clue what to do with it. Great idea. My hubby’s tomatoes aren’t ripening yet, and I hope they do before fall. We got a late start on them. Ya live, ya learn. :)

    • Kristen says

      Hey Rachael,

      Thank you so much! I think everyone with a garden got a late start this summer. It seemed to take forever to get here this year. Hopefully it will continue long into the fall!

    • Kristen says

      Thank you, Mags! I just picked up that set of cutlery a few weeks ago from the flea market and am super excited about it :)

  2. DeDe says

    This recipe looks AMAZING! Could you please clarify: is it 2 cups total of cheese (either goat or marscapone or mixture of both)? Thank you!!:))

    • says

      Hi DeDe,

      When I made this I just used 1 cup total (1/2 cup of mascarpone and a 1/2 cup of goat). I always think it is pretty hard to go overboard with cheese though so I’m sure it would be great if you added more too :)

  3. Shannon says

    Made this over the past weekend and it was a huge hit!!! Fabulous recipe- simple and delicious!! Only wish the recipe included the calorie information, then again- maybe I don’t want to know!!! (It wouldn’t stop me from eating this!)
    Thank you!

    • says

      That’s so great to hear!

      I sometimes think about finding a way to add calorie info. But then I generally figure that as long as meals are prepared using natural (i.e.: unprocessed) foods then they are pretty healthy. And a little flaky pie crust is essential in every diet 😉

  4. chanel says

    I was so excited to make this, but was it just suposed to be known to pre cook the pie crust because mine was raw on the bottom. The filling I scraped off was delicious.

  5. Nadia says

    Thank you so much for this recipe! It was delicious! I didn’t have pie crust and didn’t feel like making it so I made it into a roasted open faced sandwich. I used half a loaf of ciabatta bread, made sure to scrape out the seeds and baked it for almost 25 minutes. I have to force myself to stop eating it. Lol

  6. Linda says

    Two notes: I would blind bake the crust for 20 minutes before filling, or buy a pre-baked pie shell. To avoid the wetness, and still use those lovely, thick, slices of summer tomato: Cut the tomato in half and squeeze as much pulp and seeds from it as you can. Slice it into thick slices and place them on a parchment lined baking sheet. Sprinkle with sea salt and bake for 45 minutes in a 250 degree oven. That should dry them out just enough to not have all the liquid. Then assemble. A little more work, but a much nicer outcome.

  7. Melon says

    I loved the idea of this tart but wanted more substance! I added caramelized onions and artichoke hearts, and used both the mascarpone and goat cheese! I baked it longer because of the added ingredients and had no problems with raw crust! It was fantastic served with butternut squash soup as a refreshing dinner! Thank you for this recipe, I will make it again very soon!

  8. Linda says

    This is a great recipe! I happened to have FILO pastry on hand, so I used that instead of pie crust, brushing with olive oil instead of the usual butter. Delish!! I will be making this again. Thank you, Kristen!

    • says

      Hi Simone,

      I haven’t tried freezing it but my guess would be no. I think the tomatoes might go a little funny. But since I don’t know for sure if you do try it I would love to hear how it turns out :)

  9. Elena says

    Hey! This recipe looks absolutely delicious, I am gonna try it soon as I love goat cheese! The pie crust looks amazing also..it is your own homemade recipe, right? Would you be so kind to post it? :)

      • Elena says

        Thank you so much for your quick answer! I thought of using something store-bought too, but that one on the photo looks really yummy and I thought it was homemade! I will follow your advice. Congratulations on your website, it is amazing. Greetings from Greece :)

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