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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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.
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/butter-and-shortening-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!
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!
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 🙂
I just love this tart !! I’m going to try it soon…
Thanks, Lea! Let me know how you like it 🙂