This Goat Cheese and Tomato Tart with Rosemary and Mascarpone is an easy to make recipe that should be on everyone's summer menu.

Goat cheese and Tomato Tart in a pie pan with a piece of rosemary on top.

These pictures are making me hungry. Is that wrong? I feel a bit odd looking at my own photography while thinking, “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.

Why you'll love this tomato tart

  • Fresh summer tomatoes + flaky pastry are a match made in heaven.
  • Goat cheese and mascarpone mixed together with a little rosemary and lemon zest is good enough to eat by the spoonful.
  • This tomato tart is seriously pretty.
  • Even though it's very simple to make, expect a lot of ooh's and ahh's when you set this down on the table.
  • It's a simple vegetarian recipe that's guaranteed to impress.

If you're going to make this goat cheese and tomato pie, make it soon. Summer tomatoes won't be around forever. Summer Tomatoes. Summer Tomatoes. Summer Tomatoes. Those words belong together.

A collage of pictures while making the tomato pie.

What to serve with this tomato tart recipe

When I serve this I often keep the menu very simple. A thick slice of this tart beside an arugula salad makes the perfect brunch or light dinner. But it's also lovely with a bigger meal. Here are a few recipes that I think go well with this tomato tart:

A close up of the flaky pie crust in the tomato tart.

How to prevent a soggy pie crust

When I make this tomato tart, I always give the tomato slices a gentle squeeze to remove most of the liquid. I find that when I do this, the bottom of my pie crust never gets 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.

Another option (but one I haven't listed in the instructions as it's not one I use) is to blind bake the pie crust. This means that you partially bake the pie crust before adding the filling. To do this:

  1. Place parchment paper over the pie crust and fill the pie with pie weights or dry bean/ rice.
  2. Bake the pie for 15 minutes.
  3. Remove the pie from the oven then add your filling.

A tomato tart with bright red tomatoes and flaky crust.

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Summer Tomato Recipes


Goat Cheese and Tomato Tart with Rosemary and Mascarpone

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Cuisine: American


This Goat Cheese and Tomato Tart with Rosemary and Mascarpone is an easy to make recipe that should be on everyone's summer menu.



  • 1 homemade or store-bought pie crust
  • 56 medium tomatoes, sliced thick and squeezed gently to remove most of the pulp and seeds
  • 1/2 cup each: goat cheese and mascarpone
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon sea salt
  • 1 teaspoon grated lemon zest


  1. Preheat oven to 350 degrees.
  2. Line a 9″ pie pan with the 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 lemon zest. Spread this over the bottom of the pie.
  4. Layer the tomato slices over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt on top.
  5. Bake for 35-40 minutes, or until crust is light brown and tomatoes are soft. If the crust is browning too quickly, cover with a piece of aluminum foil.
  6. Remove from oven and let cool for at least 1 hour.