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Close up of Heirloom Tomato Tart
5 from 11 votes

Heirloom Tomato Tart with Goat Cheese

Category Appetizer, Bunch
Cuisine French
Keyword Goat Cheese, Lemon, Savory Tart, Tomatoes
Prep Time 15 minutes
Cook Time 45 minutes
Blind Bake Tart Shell 25 minutes
Total Time 1 hour 25 minutes
Author Mean Green Chef


  • 1 batch Shortcrust Pastry, or (1) 9-inch refrigerated pie crust
  • 1 cup (250 grams) Ricotta
  • ½ cup (50 grams) Parmesan, freshly shredded
  • 2 teaspoons lemon zest, approximately 1 lemon
  • 2 garlic cloves, smashed + peeled + finely chopped
  • 1 cup (224 grams) Goat Cheese
  • 1 pound (453 grams) Heirloom Tomatoes, washed + cored + sliced ¼ thickness
  • 1 Tablespoon (15 ml) Extra Virgin Olive Oil
  • Kosher sea salt & Freshly cracked Black Pepper, to taste
  • fresh basil leaves, for garnish
  • 1 large egg, organic + lightly beaten


  1. Preheat the oven to 400°F/204°C

    Preheat oven to 400°/204°C

Blind Bake Tart Shell

  1. Roll the Shortcrust Pastry (or refrigerated pie crust) to ¼ thickness, drape over the tart pan, being sure to fit the dough down into the corners of the tart pan and uniformly up the sides. Trimming off the excess dough, dock the bottom of the tart liberally with a fork. cover with parchment paper and then add baking beans. Bake for 15 minutes, transfer from the oven and lift the beans (or rice) out with the liner and return the shell back to the oven for 10 minutes. Remove from the oven and allow the shell to cool, then proceed with your tart.

    Blind Bake tart shell
  2. Turn the oven temperature up to 425°F/218°C

    Prehat oven to 425

Heirloom Tart Filling

  1. Meanwhile, add the ricotta, Parmesan, lemon zest, garlic cloves, and goat cheese to the food processor. Blitz for 30-60 seconds until smooth.

    Filling for Heirloom Tomato Tart
  2. Assemble the tart: Brush shell with slight beaten organic egg. Then spread the filling into the tart shell and smooth with an offset spatula. Alternate the tomatoes. Drizzle with olive oil and then season with Kosher salt and pepper.

    Heirloom Tomato Tart prior to being baked
  3. Bake until golden brown and the tomatoes are wilted a bit and the has browned 25-35 minutes. Let cool 5 minutes. Slice, garnish with fresh basil and serve.

    Plated heirloom Tomato Tart on an off white plate

Recipe Notes

  • Prep time is approximate.
  • Best eaten after being freshly baked and pulled from the oven to cool for 5 minutes.