Rustic Tomato Tart with Goat Cheese and Mascarpone Filling
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I’ve been making this rustic tomato tart for years, and it’s one of my go-to recipes for showcasing peak-season tomatoes. The creamy blend of goat cheese and mascarpone in the filling makes every bite rich, tangy, and absolutely irresistible.
This tomato tart hits that sweet spot between effortless and impressive. Flaky pastry is the perfect base for juicy summer tomatoes, and the creamy filling takes it completely over the top. I mix goat cheese and mascarpone with a little fresh rosemary and lemon zest, and honestly, the filling is good enough to eat by the spoonful. The tangy, rich cheese paired with bright citrus and herbs makes every bite feel special.
Even though it only takes about 25 minutes of hands-on prep, this tart always earns plenty of oohs and ahhs when it hits the table. It’s one of those deceptively simple recipes that looks and tastes far more involved than it actually is. I’ll use a homemade pie crust if I have one, but store-bought works beautifully and keeps things easy.
I love how versatile it is, too. I’ve made it with plum tomatoes, colorful heirlooms, and even halved cherry tomatoes when that’s what I had on hand—as long as the tomatoes are firm, it works. It’s a simple vegetarian dish that’s perfect for brunch, lunch, or a light dinner, and it’s one I come back to again and again.
Tips for the perfect tomato tart crust – don’t skip this part!
Whether you’re going in the homemade direction or opting for the store-bought crust, here are some tips to help make the perfect tomato tart:
- Give the tomatoes a gentle squeeze to remove most of the liquid. This will help prevent the bottom of the pie crust from getting soggy.
- It’s also important to evenly spread the cheese mixture over the entire bottom of the pie. This will help create a barrier between the crust and the juicy tomatoes.
- Blind bake the pie crust. This means that you partially bake the pie crust before adding the filling.
Store, reheat, and freeze
Store: Leftovers can be stored in a covered container (or simply cover the pie pan with beeswax wrap) in your fridge for up to 4 days.
Reheat: You can either serve leftover tart cold from the fridge or reheat it gently in the oven at 350 degrees Fahrenheit for about 10-15 minutes.
Freeze: I don’t recommend freezing this tart as the tomatoes turn watery when thawed.
Rustic Tomato Tart with Goat Cheese and Mascarpone Filling
Ingredients
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9" pie pan or tart pan with the pie crust. Either crimp the edges or 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. Place a piece of parchment paper on the crust, fill it with pie weights or dry beans, then bake the crust for 15 minutes. Remove the pie weights and parchment paper and bake the crust for another 7-8 minutes, until the bottom starts to look cooked. Let the crust cool slightly.1 pie crust
- While the crust is baking, make the filling. In a small bowl mix goat cheese, mascarpone, rosemary, sea salt, and lemon zest. Spread this over the bottom of the slightly cooled pie crust.½ cup EACH: goat cheese and mascarpone, 1 tablespoon chopped fresh rosemary, 1 teaspoon sea salt, 1 teaspoon grated lemon zest
- Layer the tomato slices over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt on top.6 medium tomatoes
- Bake for another 25-30 minutes, or until the crust is light brown and the tomatoes are soft. If the crust is browning too quickly, cover it with a piece of aluminum foil. Remove the pie from the oven and let it cool for at least 1 hour.
Video
Notes
Nutrition
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Additions and substitutions
There are so many things you can try and play around with when it comes to your tomato tart. Here are some ideas from people who have made this tomato tart recipe before:
Herbs and other garnishes: The original recipe incorporates fresh rosemary, but you can also use fresh thyme, parsley, or basil leaves. Other garnish options include sprinkling parmesan cheese, crumbled feta cheese, and/or some fresh cracked black pepper.
Filling additions: You can add other elements to the filling as you wish. Some great options are garlic, caramelized onion, or artichoke hearts.
Awesome recipe! Suggestion would be to include the 1 hour of rest time when you say how long this takes to make.
Thanks so much for the suggestion! You’re totally right—rest time is key and definitely adds to the total. I’ll make sure to update that so it’s clear next time. Glad you enjoyed the recipe!
Hey, guys. I was wondering how long can you keep the tart fresh (or how to store it)?
The tart will keep in your fridge for 2-3 days. You can either enjoy it cold, or warm it briefly in the oven before serving it.
can this be made a day before and reheated?
It can be! It’s also tasty at room temperature.
OMG the best tomato tart we’ve ever had. My husband ate the whole pie minus my slice! A new staple in our family. Thank you!
What a beautiful tart! Did you make yours in a cast iron skillet? Looks so pretty! Warm regards from Portugal
Yes I did!!
Amazing recipe! I’m just getting back to solid foods after getting wisdom teeth out and this was so quick & easy to make and eat haha. Also, to give it more protein I blended a can of cannellini beans and mixed them in with the cheeses with some Tyme (out of rosemary) – will definitely be making again!
I’m so happy you like the recipe! I bet it’s so nice to be able to eat real food again!
I have made this numerous times, but this weekend I get to make it with huge Cherokee Carbon tomatoes right from my own garden and ALL my own fresh herbs. I cannot wait!!!! I absolutely adore this recipe.
Tomatoes from the garden are always the best, aren’t they? I’m so happy to hear you like the recipe!