Tomato and Goat Cheese Tart Recipe (2024)

By Martha Rose Shulman

Tomato and Goat Cheese Tart Recipe (1)

Total Time
1 hour 10 minutes
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The tomato tarts and quiches I’ve been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.

Featured in: Cooking With Summer Tomatoes

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Yield:6 servings

  • 1yeasted olive oil pastry (½ recipe)
  • 3tablespoons Dijon mustard
  • pounds ripe tomatoes
  • Salt and freshly ground pepper
  • 2 to 3tablespoons chopped fresh parsley, marjoram, basil or a combination, or 2 to 3 teaspoons fresh thyme or chopped rosemary
  • 2eggs
  • 4ounces goat cheese, crumbled
  • 1tablespoon extra virgin olive oil

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

160 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 386 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Tomato and Goat Cheese Tart Recipe (2)


  1. Step


    Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.

  2. Step


    Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.

  3. Step


    Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.


  • Advance preparation: You can make this a day ahead. You can make the crust weeks ahead and freeze it.



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Cooking Notes


I was concerned about watery tomatoes causing a soggy crust. So I sliced the (plum) tomatoes about 1/4" thin, arranged them on layers of paper towels, and sprinkled them with 1/2 tsp salt. Let them drain for 30 minutes before preparing the tart. A lot of liquid came out!


Pretty easy and fantastic recipe. I'm not big on making crusts, but this one, with the best tomatoes of summer, is an elegant lunch item. I added a small serving of white beans with an arugula pesto and, as a beverage, a sparkling water lifted by lemon mint syrup. Double the crust recipe and save half in the freezer for a quicker tart.


can I use any store bought crust?


I made a few modifications to this to enable greater ease. First I used a pastry recipe from Mark Bittman. His flaky pie crust used more common, everyday pantry items and was easier to roll out. The second thing that was different was I used tomaties, leeks and mozzarella (again what I had in my fridge). Everything came out wonderfully and was a huge hit. Great to make for a breakfast on the go or quick dinner. The two eggs is just enough but you may need three depending on your ingredients.


Ditto for the first note. Simple. Rich. Elegant. Lovely presentation. Great use of summer tomatoes. The egg turns it into a more finished dish.

I might pre-bake the crust with watery tomatoes on the next round.


I used the entire dough recipe and pressed it into a pie pan 9 it was a little thick at the edges) for the custard i used four eggs instead of two and boy oh boy! It was terrific! my husband doesn't like goat cheese....I didn't tell him it was in there until he was half done. He loved this dish


If you lightly salt tomato slices and place in colander, allow to drain for about 20 minutes, you yield a lovely tomato water you can add to soup, tomato sauce or for a bloody Mary. No need to waste this flavorful liquid.


I've been cooking this recipe for years, but I add some anchovies over the mustard.


I added some feta cheese to the goat cheese which gave it a sharper cheese flavor.


I totally agree. Took me too many years of soggy crusts before I realized the importance of par-baking the crust. It also helps avoid leakage that can happen all too easily with tart pans (the kind with removable bottoms). The par-baking makes ALL the difference in the success of any crusted dish I make.


Trust your instincts on the mustard- I would have cut it in half, even with the extra tomatoes I packed in. I also like the olive oil pastry this recipe calls for because it is not sweet (the contents are sweet enough), but there is no reason that other kinds, or store-bought, wouldn't be delicious too.

Justin S.

Way too much mustard! It was overpowering and you couldn't taste any other flavors.


Delicious. I shared it with myself.


As the beneficiary of a late harvest of scads of sungold cherry tomatoes, I used those. Halved, salted, drained and patted dry on kitchen towels. They worked well and were delicious in this dish. Also the pastry did not get soggy.


We loved this. But I did take other comments to heart. I also made a change I don't see mentioned. After par-baking the olive oil pastry crust, I mixed 2T olive oil with 1T mustard to brush the bottom. Olive oil helps to avoid soggy pizza crust, so I applied the same concept. Used cherry tomatoes halved and roasted 90 minutes in a 225 oven. Also blended cheese, egg (I used 4), a little milk and one small clove of garlic. Crust was not the least bit soggy. Dish was beautiful.


Absolutely amazing with 500g super ripe tomatoes & David Tanis’ shortcrust.

Linda Fairchild

I dehydrate the tomato slices in a 300-degree oven while I make the pastry. The taste is divine, very concentrated and the tart won't be watery. This is a great recipe!


Too much mustard! A table spoon would be enough.


I can't help it, I rarely make a recipe to the exact directions, but this one I followed pretty closely. I did use a store bought deep dish pie crust and then I blind baked it because nobody wants. Paul Hollywood saying you have a soggy bottom. I brought both the eggs in the cheese to room temperature and so when I whisked them, they were perfectly creamy. I used fresh from the farmer's market cherry tomatoes sliced in half. The mustard I squeezed a bit and coated the bottom. Perfect!! Yum.


Martha’s right, this tart is delightful. I used Campari tomatoes, a sturdy butter crust, and mixed half Dijon mustard and half yellow mustard (I find horseradish overpowering). Perfect! Don’t worry about watery tomatoes and par-baking the crust. Not soggy at all. I baked my tart for 55 minutes.


The tart looks nothing like the picture. The egg/cheese mixture just sat on top of the tomatoes in clumps.


I definitely checked in on the notes and par-baked the crust, added an egg and an egg white, cut the mustard significantly, added sautéed onions, and salted and drained the tomatoes. The end result was tasty and love the crust but the tart was also fairly flat. Should the egg-cheese mixture be beat together more vigorously for a while to incorporate some air into it or is there some other method to ensure the tart filling is taller?


Cooked the tomatoes a bit before, dunno if it helpedExtra eggAdded pesto to egg @ goat cheese Par baked the pie crust for 15 minsAdded sausage - careful w salt level as the sausage is saltyBrushed mustard on bottom of crust


I missed the cream that I usually have in egg tarts/frittatas. Would def add next time. DH gave it a 👍


I followed this recipe as written, and it was delicious. This crust adds a nice complexity to the overall flavors. I’ve made it with a regular pie crust (without any sweetness added) and it’s quite good as well. At times it could use an additional egg—that all depends upon the amount of moisture in the goat cheese, crumbles vs a solid log. At any rate, this recipe is always a crowd pleaser!


I made this with a no-roll, press-in savory tart crust. I followed the suggestion for a par-bake and brushed on the olive oil/mustard combo. Exceptionally easy, buttery and rich.


Love the taste of this recipe and have made it twice, but the crust always turns out soggy. Next time, I’m going to parbake the crust.


Does anyone have a substitue for goat's cheese, I don't care for the smell?


Perhaps Boursin herbed cheese spread?


diiiiiivine! remember to roll that olive oil dough VERY thin, it really rises! but its delicious even when thick like bread as mine is lol added some herby harissa spices to the cheese just to give it a little heat to break up the fatdefinitely great for mustard lovers


I love this recipe, a great way to utilize your garden overflow. An easy way to solve the soggy bottom problem is to lay a protective layer of cured ham on the dough before adding the ingredients. No need to drain the tomatoes.

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Tomato and Goat Cheese Tart Recipe (2024)
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