This fresh tomato tart is laden with slices of summer tomato—preferably heirloom—on an herbed crust topped with creamy goat cheese and finished with a pesto vinaigrette. Elegant and impressive yet (shhhhh!) really quite easy.
Fresh Tomato Tart
- Quick Glance
- 1 H
- 2 H, 15 M
- Serves 6 to 8
- For the herbed crust
- For the tomato tart filling
- For the pesto vinaigrette
- For the tomatoes
In the bowl of a food processor fitted with a metal blade, pulse the flour, rosemary, thyme, and salt until blended.
Add the butter and pulse again until the mixture resembles coarse cornmeal with chunks of butter no bigger than small peas, 10 to 15 one-second pulses.
Dump the tart crust mixture into a large bowl and drizzle with 4 tablespoons ice water.
Using a fork, gently mix just until the mixture forms a “shaggy” dough. Squeeze some of the dough in your hand. If it doesn’t hold together, add enough of the remaining water, 1 tablespoon at a time, until the dough does hold together when gently squeezed.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 400°F (204°C). Place the oven rack in the middle position.
On a lightly floured surface, roll out the dough to a 13-inch (33-cm) circle. Ease it into an 11-inch (28-cm) tart pan, fitting it snugly against the sides and bottom of the pan, and trim the excess.
Prick the bottom with a fork and cover with parchment paper or aluminum foil. Fill the tart with pie weights or beans.
Bake the tart crust for 20 minutes. Remove the weights and parchment or foil and bake until pale golden, 5 to 10 minutes more. Let cool.
In a medium bowl, mix the cheese and cream until smooth. Season with pepper and mix in the pesto.
In a medium bowl, combine the pesto vinaigrette ingredients and stir until smooth and loose.
Smooth the goat cheese and pesto mixture on the herbed crust.
Top with the tomatoes, arranging them however you please and creating a couple layers.
Just before serving, drizzle with the pesto vinaigrette and season with salt and pepper. Originally published September 14, 2019.
Recipe Testers' Reviews
Everything went off without a hitch in this recipe. The crust is perfect (even if you don't have a tart pan—I used a pie plate!), the filling is creamy and full of flavor, and the addition of herby, garlicky pesto is simply lovely. A wonderful cold summer dish! And as a bonus, it's completely breakfast worthy, too.
I used a 9-inch pie plate, but there was enough extra dough that I know an 11-inch tart pan would have been just fine, too.
For the pesto, I kept things seasonal with a garlic scape recipe with basil and pine nuts. The pesto vinaigrette was perfectly loose—a good, saucy texture.
This crust...wow. It turned out SO PERFECT. I'd almost say it's foolproof.
This blew me away. I was looking for a good summer dinner that I could both make ahead and that wouldn't warm us up too much, and this fit the bill. So delicious--rich, creamy goat cheese, juicy sweet tomatoes, and tart pesto vinaigrette absolutely delivers!
It's a fantastic way to use some of those big, fat heirloom tomatoes from the weekend farmer's market! I'm also a pesto freak (I used plain old store-bought pesto) and always have some on hand, and this lets you put it to use two different ways.