Goat Cheese and Tomato Tart with Rosemary and Mascarpone
This Goat Cheese and Tomato Tart with Rosemary and Mascarpone is an easy to make recipe that should be on everyone's summer menu.
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.
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:
- Grilled Chicken Cobb Salad with Warm Bacon Vinaigrette
- Strawberry Avocado Grilled Balsamic Chicken Salad
- Margarita Chicken with Agave and Tequila
- Miso Butter Roasted Radishes
- The Best Greek Salad Recipe
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:
- Place parchment paper over the pie crust and fill the pie with pie weights or dry bean/ rice.
- Bake the pie for 15 minutes.
- Remove the pie from the oven then add your filling.
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Summer Tomato Recipes
- Fresh Summer Spaghetti
- Pesto Stuffed Roasted Tomatoes
- Tomato Zoodle Frittata
- Lightened Up Feta Tomato Spinach Strata
- The Best Tomato Cream Sauce
- Easy Summertime Caprese Pizza
Goat Cheese and Tomato Tart with Rosemary and Mascarpone
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 pie crust, homemade or store-bought
- ½ cup EACH: goat cheese and mascarpone
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt
- 1 teaspoon grated lemon zest
- 6 medium tomatoes, sliced thick and squeezed gently to remove most of the pulp and seeds
Instructions
- Preheat oven to 350 degrees.
- 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. Place a piece of parchment paper on the crust and fill with pie weights or dry beans. Bake for 15 minutes then let cool slightly.
- 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 crust is light brown and tomatoes are soft. If the crust is browning too quickly, cover with a piece of aluminum foil.
- Remove from oven and let cool for at least 1 hour.
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!
Hi Kristen:
Sorry, I read to the end of your blog and found out you were a fellow Canuck!
Keep up the delicious work.
How do you feel this recipe would work on Puff Pastry?
If I use it do you feel I should bake it first and then add the ingredients?
Maureen
I am! So nice to meet a fellow Canadian. 🙂
I haven’t tried the recipe with puff pastry, but it’s pretty hard to go wrong with flaky puffed pastry. So delicious. If you’re going to experiment with it, I would roast the tomatoes first, as puff pastry is more delicate than regular pastry. Hope that helps!
Hi Kristen: Delicious recipe.
I like Linda’s comments re roasting the tomatoes first to dry them out and add even more roasted flavour.
Also her use of phylo pastry as opposed to regular pastry sounds yummy… if you use regular pastry I think I agree with her to blind bake the crust first. Mind you I have not tried your recipe yet… can you let us know if the bottom of your crust was wet without pre roasting the tomatoes and blind baking your crust? Perhaps just the tomatoes will end up making the crust wet anyway.
I also liked Melon’s comment re adding artichokes and caramelized onions into the cheese mixture.
This sounds so yummy I intend to make this for a Thanksgiving Brunch for my family in Toronto, Ontario, Canada!
Thanks for the tasty information – it would appear that north and south of our international border we are all tomato lovers at heart! You know what I mean eh? haha
Best regards,
Maureen
Hi Maureen!
I have to admit, it’s been a long time since I’ve made this. I don’t remember that the crust was wet, but roasting the tomatoes is a great idea, anyway. 🙂
Would you be able to tell me the best way to make this without the crust? Also, if making with the crust is it necessary to pre-cook the crust? Thanks in advance!
Hi Margaret,
I haven’t made this recipe without a crust before but I would think it would work better crustless if you turned it into a quiche. I would mix a few eggs into the cheeses, spread that on the bottom of a pan then top it with the tomatoes. Like I said though I haven’t actually done that so I can’t say it will work for sure … but my hunch is that it would.
If you decide to use a crust there’s no need to pre-bake it. ?
If you go crustless I’d love to hear what you did and how it turned out!
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? 🙂
Hi Elena,
The pie crust that I used for this recipe was store-bought (hanging my head in shame!) But … my go to pie crust recipe is here: https://www.theendlessmeal.com/strawberry-rhubarb-pie-with-extra-flaky-pie-crust/
It is very light and flaky and perfect for sweet pies, but I think for this recipe it would be too soft. I would recommend reducing the amount of shortening and adding more butter.
Hope that helps!
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 🙂
Would this freeze well after baking?
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 🙂
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!
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!
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.
Hi Linda,
Thank you so much for the notes. I like your idea of roasting the tomatoes first!
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
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.
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!
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 😉
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!!:))
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 🙂
This looks delicious! I love goat cheese. Thanks for the recipe!
Gorgeous photos!
Thanks, Lynn!
mmm this looks fab!! i love tomatoes!
Thanks, Tanya!
Beautiful! I love your cutlery too!
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 🙂
Holy man 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 love 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. 🙂
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!
We have to make good use of those summer tomatoes while they’re here!! This looks so delicious, I could dig in right now.
Thanks, Riley! There’s nothing quite like sweet summer tomatoes 🙂
I just love this tart !! I’m going to try it soon…
Thanks, Lea! Let me know how you like it 🙂