Tomato and Goat Cheese Tart with Rosemary and Mascarpone

Tomato and Goat Cheese Tart with Rosemary and Mascarpone

by Kristen on August 18, 2012

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 :) )

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{ 25 comments… read them below or add one }

Lea

I just love this tart !! I’m going to try it soon…

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Kristen

Thanks, Lea! Let me know how you like it :)

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Riley

We have to make good use of those summer tomatoes while they’re here!! This looks so delicious, I could dig in right now.

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Kristen

Thanks, Riley! There’s nothing quite like sweet summer tomatoes :)

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Rachael {SimplyFreshCooking}

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. :)

Reply

Kristen

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!

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mags

Beautiful! I love your cutlery too!

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Kristen

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 :)

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tanya @ i heart chocolate milk

mmm this looks fab!! i love tomatoes!

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Kristen

Thanks, Tanya!

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Lynn

Gorgeous photos!

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Kristen

Thanks, Lynn!

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Paula

This looks delicious! I love goat cheese. Thanks for the recipe!

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DeDe

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!!:))

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Kristen

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 :)

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Shannon

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!

Reply

Kristen

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 ;)

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chanel

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.

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Nadia

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

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Linda

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.

Reply

Kristen

Hi Linda,

Thank you so much for the notes. I like your idea of roasting the tomatoes first!

Reply

Melon

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!

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Linda

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!

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Simone

Would this freeze well after baking?

Reply

Kristen

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 :)

Reply

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