Garden tomato tart with goat cheese
- Preparation 45 min
- Cooking 25 min
- Servings 4 to 6
- Freezing I do not suggest
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🍅 A garden tomato tart, and not just in summer
I’m in love with this garden tomato tart with goat cheese. Nothing beats picking a vegetable in your garden and cooking it within the hour! But no garden, no season? It works all year long, and grocery store tomatoes are more than good enough.
🥐 Phyllo instead of pie dough
Why phyllo? Because it’s good, period. And because it makes a change. Each sheet gets brushed with butter and olive oil, you use the whole package, and the crust comes out thin, golden and crisp.
You don’t even need to dry the tomatoes. The phyllo holds up as is, so nothing goes soggy.
🐐 Two kinds of goat cheese, three kinds of tomatoes
Unripened goat cheese spread on the dough, ripened goat cheese in thick slices on top, red tomatoes, yellow ones and cherry tomatoes. It’s good hot. It’s good cold too, and it travels well in a lunch box. The one real danger is overbaking it, because then it won’t be super good. If only I could grow beer…
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🧺 Keep a damp towel over the phyllo
Phyllo dries out fast. While you brush sheet after sheet, the rest of the package waits under a very damp towel, and it stays soft.
🍅 Tomatoes, just as they are
No need to dry them. You slice them, you lay them down, and the phyllo holds up: it doesn’t go soggy.
🛒 Grocery store tomatoes are fine
January or August, it works. Grocery store tomatoes are more than good enough here, and the tart can’t tell the difference.
🐐 The unripened goat cheese is there for flavor
It gets spread on the dough before the tomatoes, and its job is simple: flavor. If you feel like it, you can put some under the tomatoes and on top too. For another goat cheese tart, try my Vidalia onions and goat cheese cups.
⏱️ Don’t overbake it
That’s what can go wrong. Overbaked, it won’t be super good. Take it out when the crust is nicely golden, like in the recipe, and let it cool a few minutes before cutting.
🍱 Hot, cold, in a lunch
It’s good hot, it’s good cold, and it makes a perfect lunch. It’s not the kind of thing you freeze: it’s the kind you keep in the fridge, 3 to 5 days, and eat.
✅ What to serve with my tomato goat cheese tart
A salad does the job, like my orzo salad with bocconcini, pesto and garden vegetables. If tomatoes are your thing, my tomato fritters or my cherry tomato pizza with parmesan and fresh oregano will give you a full tomato meal.
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Ingredients
- 454 g (1 lb) phyllo dough
- ¼ cup (60 ml) melted butter (approximately)
- ¼ cup (60 ml) olive oil (approximately)
- 10 chive stems, chopped
- Herbes de Provence
- 140 g (5 oz) soft unripened goat cheese
- About 2 red tomatoes, sliced
- About 2 yellow tomatoes, sliced
- 6 or 7 whole cherry tomatoes
- 2 big garlic cloves, finely chopped
- 125 g (4 oz) ripened goat cheese (log), cut into thick slices
- Olive oil
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Preparation
- Preheat the oven to 400 °F (200 °C). Line a large baking sheet with parchment paper.
- In a bowl, mix the butter and olive oil. Place a sheet of phyllo on the parchment paper and lightly brush it with the mixture. (Keep a very damp towel over the rest of the phyllo so it doesn’t dry out.) Place another sheet on top and brush it again. Repeat with the rest of the sheets, always brushing the top. Fold the sides over to form a crust.
- Sprinkle the dough with herbes de Provence and scatter half of the chives over it. Spread the unripened goat cheese.
- Place the tomatoes on top, followed by the garlic and the sliced goat cheese. Add a drizzle of olive oil, scatter the rest of the chives, then season with salt and pepper.
- Bake for 20 to 25 minutes, or until the crust is nicely golden. Remove from the oven and let cool for a few minutes before cutting and serving!
With this recipe, you don’t need to dry the tomatoes: the phyllo holds up as is, so nothing goes soggy. Brush each sheet with the butter and olive oil mixture, lay the sliced tomatoes on top, and bake.
Phyllo, the whole package. I choose it because it’s good and because it makes a change from pie dough. Each sheet is brushed with butter and olive oil, and the crust comes out golden and crisp.
Yes, it works all year long. Grocery store tomatoes are more than good enough, and the tart doesn’t need garden tomatoes to be great.
Either. Hot, it’s good. Cold, it’s good too, and it makes an easy lunch to bring along. Give it a few minutes out of the oven to cool down so it cuts cleanly.
In the fridge, 3 to 5 days. I don’t suggest freezing it: this is the kind of tart you keep and eat.
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