Heirloom Tomato Tart Recipe with Goat Cheese

This heirloom tomato tart recipe starts with a single pie crust topped with a medley of tomatoes.

4.50 from 26 votes

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Author: Kris Bordessa

Preheat oven to 425º fahrenheit.
In a large bowl, coat fresh tomatoes with balsamic vinegar, olive oil, Italian seasoning, and salt and pepper. Toss together.
12 oz tri color cherry tomatoes, ¼ teaspoon balsamic vinegar, 1 teaspoon olive oil, 1 teaspoon Italian seasoning, Salt and pepper
Roll out pie crust and transfer to tart pan. (A pie pan will also work.)
1 pie crust
Score pie crust with a fork.
Gently spread goat cheese (or cream cheese) over the pie crust.
4 oz goat cheese
Top with fresh tomatoes; sprinkle sun dried tomatoes over these. Add shredded cheese.
½ cup sun dried tomatoes, ½ cup shredded parmesan cheese
Bake for 18-20 minutes, or until pie crust cooks through.
Remove from oven, drizzle honey over the tomatoes and garnish with basil leaves.
1 tablespoon honey, 1 - 2 tablespoons basil leaves

For the crust, you can use my grandma’s pie crust recipe. You can use a pre-made pie crust. Or you can use frozen puff pastry. Choose what works best for you.
No access to goat cheese? Try cream cheese or ricotta cheese and you won’t be disappointed.
Serve this tomato tart warm or at room temperature.
Makes 8 appetizers servings, 4 lunch servings. (Nutrition information is calculated at 8 servings.)