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.