Tomato Tart

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This rustic tomato tart takes just 10 minutes to prep and is the perfect appetizer or summer dinner to showcase all those ripe, juicy tomatoes you’ve picked from the garden!

Why you’re going to love this tomato tart:

• It could not be easier to make! Just 8 ingredients (including store bought pie crust for the win!) come together to make this ridiculously easy summer time appetizer. No fancy kitchen gadgets required and basically zero baking skills necessary.
• It’s tangy, juicy, crispy, salty and fresh all at the same time! The flaky pie crust is the perfect vehicle for all those juicy, tangy tomatoes paired with salty Parmesan and creamy goat cheese. The fresh basil ties it all together and gives it just the right amount of aromatic flavor! You get a little bit of everything in each bite – yet each bite leaves you wanting more.
• It’s just a really beautiful appetizer. It’s true what they say, that you eat with your eyes first. And this tart is going to tantalize your peepers before your taste buds even know what hit ’em! Impress your friends or dinner guests with this gorgeous tomato tart!

How to make a tomato tart:

Drizzle grape tomatoes with olive oil.

Add a moderate pinch of Kosher salt and fresh cracked pepper.

Toss to coat tomatoes evenly.

Roll pie crust out onto a parchment lined baking sheet. Crumble half the goat cheese onto the crust.

Add shredded Parmesan cheese.

Pour tomatoes onto the crust.

Spread them in an even layer, leaving about an inch of crust around the outside edge.

Crumble remaining goat cheese over the tomatoes and sprinkle with fresh thyme.

Fold edges of crust towards the center, pleating it as you go.

Brush crust with egg wash.

Bake for 35-40 minutes or until the edges of the crust are dark golden brown and so is the bottom of the galette. Top with fresh chiffonade basil and enjoy!

Tips for making the best savory tart:

• Feel free to make your own pie dough if you’re into that kind of thing. I personally, am not. I like a good old fashioned store bought crust and in my personal opinion – no one is going to know the difference between your great grandma’s pie crust and the refrigerated Pillsbury crust you got from the grocery store. Take the easy way out on this one – use store bought pie crust!
• If you’re not feeling goat cheese, try something else! This tart is very forgiving, which means you can switch up the cheese as you see fit. Goat cheese is my jam – so tangy and creamy. But brie, mozzarella, fontina or even a nice gruyere would be delish in this tart as well. Or just do all Parmesan – but keep in mind that Parmesan is quite salty so you can probably scale back the salt that you put on the tomatoes if you’re opting for solo Parm. Just try to keep the ratios the same and any cheese will work!
• There is ONE addendum to my above freedom of cheese speech: fresh mozzarella is not ideal for this tart – it has too much moisture and will make a soupy mess and prevent the crust from getting super crispy. Steer clear of fresh mozz for this recipe!

Other tomato favorites you’ll love:

• Tomato & Garlic Pasta
• Roasted Tomatoes with Burrata & Balsamic
• Tomato & Herb Focaccia Bread
• Easy Pico de Gallo
• The Best Spaghetti Sauce Ever

Tomato Tart

★★★★★ 5 from 1 reviews

• Author: Kylie Lato
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

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Description

This rustic tomato tart takes just 10 minutes to prep and is the perfect appetizer or summer dinner to showcase all those ripe, juicy tomatoes you’ve picked from the garden! 

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Scale 1x2x3x

Ingredients

• 1 pint grape tomatoes, halved
• 1 tablespoon olive oil
• 1 (9 inch) store bought pie crust
• 4 oz. garlic & herb goat cheese
• 1/4 cup shredded Parmesan cheese
• 1 teaspoon fresh thyme
• 1 egg, beaten
• chiffonade cut basil for garnish
• Kosher salt
• fresh cracked pepper

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Instructions

1. Preheat oven to 400 degrees. 
2. Drizzle tomatoes with olive oil and sprinkle with a couple moderate pinches of salt and pepper. Toss to coat.
3. Unroll pie crust onto a parchment lined baking sheet. 
4. Crumble half the goat cheese onto the pie crust. 
5. Top with shredded Parmesan cheese.
6.  Add tomatoes and spread them into an even layer, leaving about an inch of crust around the edges. 
7. Fold the edges towards the center of the tart, pleating them as you go. 
8. Brush edges of tart with beaten egg. 
9. Bake for 35-40 minutes or until the edges of the tart are dark golden brown as so is the bottom. 
10. Garnish with fresh parsley and serve warm or at room temperature!

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Notes

Feel free to make your own pie dough if you’re into that kind of thing. I personally, am not. I like a good old fashioned store bought crust and in my personal opinion – no one is going to know the difference between your great grandma’s pie crust and the refrigerated Pillsbury crust you got from the grocery store. Take the easy way out on this one – use store bought pie crust!

If you’re not feeling goat cheese, try something else! This tart is very forgiving, which means you can switch up the cheese as you see fit. Goat cheese is my jam – so tangy and creamy. But brie, mozzarella, fontina or even a nice gruyere would be delish in this tart as well. Or just do all Parmesan – but keep in mind that Parmesan is quite salty so you can probably scale back the salt that you put on the tomatoes if you’re opting for solo Parm. Just try to keep the ratios the same and any cheese will work!

There is ONE addendum to my above freedom of cheese speech: fresh mozzarella is not ideal for this tart – it has too much moisture and will make a soupy mess and prevent the crust from getting super crispy. Steer clear of fresh mozz for this recipe!

Keywords: tomato galette, tomato pie, savory tart, savory pie