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–+ servings
A Tomato Tart hot out of the oven.

Rustic Tomato Tart with Goat Cheese and Mascarpone Filling

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
Cooling Time: 1 hour
Total Time: 2 hours 5 minutes
I love making this tomato tart whenever I want something that feels special but is surprisingly easy. The creamy goat cheese and mascarpone filling is rich and tangy, and it pairs beautifully with the sweet, juicy tomatoes on top. It’s one of my favorite ways to showcase fresh summer tomatoes, and it always looks as good as it tastes!

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 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
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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.
    image for recipe instruction

Notes

I used to make this tomato tart without blind baking the crust first and had success doing that several times. But I also had the crust get a little too wet a few times. To ensure success, I've found that the best method is to blind bake the crust. Also, make sure to gently squeeze the tomatoes to remove some of the liquid and pulp. 
Serving: 1 slice (of 8), Calories: 189kcal, Carbohydrates: 14g, Protein: 7g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 13mg, Sodium: 487mg, Potassium: 249mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1070IU, Vitamin C: 13mg, Calcium: 56mg, Iron: 1mg