Heirloom Tomato & Goat Cheese Tart
A buttery, flaky tart that celebrates peak-season tomatoes.
Late-summer tomatoes deserve a proper stage. This tart layers tangy goat cheese over flaky pastry, topped with concentric rings of heirloom tomatoes and torn basil. Salting the tomatoes first keeps the crust shatteringly crisp.
Ingredients
Method
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Salt the tomatoes
Lay tomato slices on paper towels, salt lightly, and let drain 15 minutes so they do not sog the crust.
Prep the pastry
Score a border on the pastry, brush the edge with egg, and spread goat cheese inside the border.
Top & bake
Arrange tomatoes over the cheese, drizzle with oil, and bake at 400F for 28 to 30 minutes until deep golden.
Finish
Scatter torn basil over the top and serve warm or at room temperature.
Cook's notes
- Salting and draining the tomatoes is the key to a crisp base.
- Serve within a couple hours for the flakiest crust.
Make it your own
- — Add caramelized onions under the cheese.
- — Use ricotta instead of goat cheese for a milder tart.
Common questions
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