Tomato and Goat Cheese Tart with Rosemary and Mascarpone

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 tomato and rosemary tart is no longer in my fridge. If 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.

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.

5.0 from 3 reviews

Tomato and Goat Cheese Tart with Rosemary and Mascarpone

 

Save Print

Prep time

25 mins

Cook time

40 mins

Total time

1 hour 5 mins

 

Author: The Endless Meal

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.

WordPress Recipe Plugin by EasyRecipe

2.2.8

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 )