Irresistible Summer Heirloom Tomato Tart with Creamy Goat Cheese & Zesty Pesto Vinaigrette
Embrace the vibrant flavors of summer with this exquisite fresh tomato tart recipe. Featuring succulent slices of peak-season heirloom tomatoes nestled atop a flaky, herb-infused crust, this elegant dish is elevated by a luscious layer of creamy goat cheese and crowned with a bright, zesty pesto vinaigrette. It’s a show-stopping creation that looks incredibly impressive, yet is surprisingly simple to prepare. Perfect for warm-weather gatherings, sophisticated brunches, or a delightful light dinner, this vegetarian tart captures the essence of summer in every bite.
Why You Need This Summer Tomato Tart in Your Life
- What it is: A gorgeously crafted fresh tomato tart featuring a perfectly flaky, herb-infused pastry shell, a rich and herbed creamy goat cheese filling, and a refreshing drizzle of homemade (or quality store-bought) pesto vinaigrette.
- Why you’ll love it: This recipe is the epitome of simple elegance, making it ideal for summer entertaining. It’s predominantly a no-cook filling, minimizing oven time on hot days, and can be prepared ahead of time, ready to assemble and serve in just over an hour. It’s a true celebration of seasonal produce!
- How to make it: The process involves creating a savory herbed crust and blind-baking it to golden perfection. While the crust cools, whip up the creamy goat cheese filling and the vibrant pesto vinaigrette. Finally, layer the cheese mixture into the cooled crust, top generously with fresh, vibrant tomato slices, and finish with a generous drizzle of the zesty vinaigrette.
Quick Glance: Tomato Tart Essentials
This section provides a brief overview for those seeking immediate answers about this delightful summer tart.
For many, late summer brings an incredible bounty from the garden, especially tomatoes. There’s truly nothing quite like the experience of biting into a perfectly ripe, sun-kissed tomato, still warm from the vine. While preserving the harvest through canning, making rich freezer tomato sauce, or crafting homemade tomato ketchup is wonderfully satisfying, sometimes the sheer volume of fresh tomatoes demands a recipe that celebrates them in their pure, uncooked glory. That’s precisely what inspired this simple yet sophisticated tart.
My personal preference leans away from the “gooey seedy part” of tomatoes, focusing instead on their firm, juicy flesh and vibrant flavor. This recipe perfectly accommodates that, allowing the natural sweetness and acidity of the tomatoes to shine without any textural distractions. By combining my favorite herbed tart crust with the creamy tang of goat cheese, generous slices of intensely flavorful tomatoes—preferably an assortment of colorful heirlooms—and a bright pesto vinaigrette, I created a dish that’s both uncomplicated and utterly memorable.
This tomato tart is a versatile delight, perfect for any occasion late in the summer season. Serve it as a light lunch, an elegant appetizer at your next garden party, or even a late-night indulgence. Its fresh, unbaked topping makes it an ideal choice for warm days, minimizing the need for extended oven use and letting those gorgeous tomatoes truly be the star.
Featured Review: A Culinary Triumph!
“Pure deliciousness! I opted to bake three smaller shells, preparing the cheese filling in advance, and then assembling them just before serving. The harmonious blend of the creamy goat cheese with the incredible flavor of my garden-fresh tomatoes was an absolute winning combination. I particularly appreciate that the filling and topping are served fresh, avoiding any extra baking time during the summer heat. I only had a small amount of goat cheese on hand, but by combining it with some Boursin cheese, the result was truly fabulous. The herbed crust was remarkably easy to work with and baked up perfectly, with the herbs adding a beautiful, subtle depth of flavor. This tart is destined to become a summer staple in my kitchen, for as long as garden tomatoes are abundant.”
S. Pravdic
Your Fresh Tomato Tart Questions, Answered
What are the best side dishes to serve with this fresh tomato tart?
This substantial tomato tart is quite filling on its own and can certainly be enjoyed as a main course. For a complete and balanced meal, consider pairing it with a light, crisp green salad dressed with a simple vinaigrette. If you’re serving it as an appetizer or part of a larger meal, it would beautifully complement dishes like lightly fried fish or flavorful grilled lemongrass chicken. The tart’s fresh flavors make it wonderfully versatile for various culinary pairings.
How can I select perfectly ripe tomatoes for my tart?
Choosing the right tomatoes is crucial for the best flavor. Look for tomatoes that are intensely fragrant, especially near the stem, and free of blemishes. A perfectly ripe tomato will yield slightly when you gently press it with your thumb. Avoid any that are bruised, pale, or excessively soft or hard. For more in-depth tips on selecting the finest tomatoes at your local market or from your garden, explore resources on how to tell if a tomato is perfectly ripe.
Can I use alternative cheeses in this savory tart recipe?
Absolutely! While goat cheese offers a unique tangy creaminess, you can certainly experiment with other soft, spreadable cheeses. As one of our testers, S. Pravdic, successfully demonstrated, a combination of soft goat cheese and Boursin cheese works wonderfully, creating a truly heavenly filling. Other possibilities include a creamy feta (for a saltier profile), mascarpone, or even a soft cream cheese mixed with herbs.
Can this fresh tomato tart be made ahead of time?
Yes, this tomato tart is excellent for make-ahead convenience. You can prepare and blind-bake the herbed crust a day in advance, allowing it to cool completely before storing it at room temperature. The goat cheese filling can also be mixed and refrigerated up to 24 hours ahead of time. The pesto vinaigrette can be prepared and stored in the refrigerator for a few days. For best results and to prevent a soggy crust, assemble the tart (spreading the cheese, arranging tomatoes, and drizzling the vinaigrette) no more than 1-2 hours before serving. This ensures the tomatoes retain their fresh texture and the crust remains flaky.
How should I store leftover tomato tart?
Leftover tomato tart can be stored, covered, in the refrigerator for up to 2-3 days. While the tomatoes may release a bit more moisture over time, our testers confirmed that the crust holds up surprisingly well and doesn’t become overly soggy. It’s often still delicious the next day, making it perfect for a quick breakfast or lunch.
More Delightful Summery Tomato Recipes
If you find yourself, like many of us, with countertops generously laden with a glorious bounty of fresh summer tomatoes, then you are in for a treat! These plump, jewel-like “love apples” offer endless culinary possibilities beyond this wonderful tart. Dive into a masterfully simple and authentic Italian tomato sauce recipe, perfect for preserving those peak flavors. Or, for a quick and classic weeknight dinner, toss them uncooked with pasta to create summertime spaghetti with raw tomatoes. For an effortlessly impressive meal that will make you feel like a kitchen maestro, add this foolproof baked fish with cherry tomatoes and olives to your menu. Feeling a bit adventurous? Turn the beloved tomato-goat cheese pairing on its head with this warm, bubbly, and savory tomato and goat cheese cobbler with a fluffy biscuit topping. Each recipe offers a unique way to savor the incredible taste of summer tomatoes!
Sugo di Pomodoro ~ Authentic Italian Tomato Sauce
45 mins
Spaghetti with Raw Tomatoes
50 mins
Baked Fish with Tomatoes and Olives
45 mins
Tomato and Goat Cheese Cobbler
3 hrs
Share Your Experience!
If you try this delightful recipe, or any other dish from our collection, we’d love to hear from you! Please consider leaving a review, a star rating, and even your best photo in the comments section below. Your feedback and culinary creations inspire us all. –David
Fresh Heirloom Tomato Tart with Goat Cheese & Pesto Vinaigrette
Recipe by David Leite
Equipment
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11-inch removable-bottom tart pan
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Pie weights or dried beans
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Food processor (optional, for crust)
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Large mixing bowls
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Rolling pin
Ingredients
For the Herbed Crust
- 1 1/2 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 3/4 teaspoon kosher salt
- 12 tablespoons (6 oz) unsalted butter, very cold and cut into 1/2-inch (12-mm) cubes
- 4 to 6 tablespoons ice water
For the Tomato Tart Filling
- 1 cup creamy goat cheese, or a combination of goat and Boursin cheeses
- 1/2 cup heavy cream
- Freshly ground black pepper, to taste
- 3 tablespoons quality store-bought or homemade pesto
For the Pesto Vinaigrette
- 1/4 cup quality store-bought or homemade pesto
- 2 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
For the Tomatoes
- 1 pound heirloom tomatoes, any color, large and small, sliced about 1/4 inch (6 mm) thick
- Flaky sea salt (such as Maldon) and freshly ground black pepper, for seasoning
Instructions
Step 1: Prepare the Herbed Crust
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In the bowl of a food processor fitted with a metal blade (or a large mixing bowl if making by hand), combine the 1 1/2 cups all-purpose flour, 1 tablespoon finely chopped rosemary leaves, 1 tablespoon thyme leaves, and 3/4 teaspoon kosher salt. Pulse a few times until the ingredients are well blended. If mixing by hand, whisk thoroughly.
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Add the 12 tablespoons (6 oz) cold, cubed unsalted butter to the flour mixture. Pulse the food processor 10 to 15 times in one-second bursts until the mixture resembles coarse cornmeal with visible chunks of butter no larger than small peas. If mixing by hand, use a pastry blender or your fingertips to cut the butter into the flour until the desired consistency is reached.
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Transfer the tart crust mixture into a large bowl. Drizzle with an initial 4 tablespoons of ice water.
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Using a fork, gently mix the ingredients just until a “shaggy” dough begins to form. To test the consistency, squeeze a small portion of the dough in your hand. If it doesn’t hold together, gradually add the remaining ice water, 1 tablespoon at a time, mixing gently after each addition, until the dough just comes together when lightly squeezed. Avoid overworking the dough to ensure a tender, flaky crust.
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Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough is crucial for relaxing the gluten, which prevents shrinkage during baking, and ensures the butter remains cold for a flaky texture.
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Preheat your oven to 400°F (204°C). Position an oven rack in the middle of the oven.
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On a lightly floured surface, roll out the chilled dough into a 13-inch (33-cm) circle. Carefully ease the rolled dough into an 11-inch (28-cm) tart pan with a removable bottom, pressing it snugly against the sides and bottom. Trim any excess dough from the edges.
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Prick the bottom of the tart crust all over with a fork. This helps prevent the crust from puffing up during blind baking. Line the crust with aluminum foil, ensuring it extends slightly over the edges, then fill the tart shell with pie weights or dried beans. This “blind baking” step ensures the crust bakes through and remains crisp.
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Bake the tart crust for 20 minutes. Carefully remove the pie weights and aluminum foil, then continue to bake for another 5 to 10 minutes, or until the crust is pale golden and firm. This second bake helps to dry out the bottom of the crust, preventing it from becoming soggy once the filling is added. Allow the baked crust to cool completely on a wire rack before proceeding.
Step 2: Craft the Creamy Goat Cheese Filling
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In a medium mixing bowl, combine the 1 cup goat cheese (or your chosen cheese blend) and 1/2 cup heavy cream. Whisk vigorously or beat with a spoon until the mixture is completely smooth and creamy. Season generously with freshly ground black pepper to taste. Fold in the 3 tablespoons of store-bought or homemade pesto, ensuring it’s evenly distributed throughout the cheese mixture. This creates a beautifully balanced, savory, and herbaceous base for your tomatoes.
Step 3: Prepare the Zesty Pesto Vinaigrette
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In a small bowl, combine the 1/4 cup store-bought or homemade pesto, 2 tablespoons white wine vinegar, and 1 tablespoon olive oil. Whisk continuously until the ingredients are thoroughly combined and the vinaigrette is smooth and has a pourable, slightly loose consistency. This vibrant dressing will add a final flourish of flavor and moisture to your tart.
Step 4: Assemble and Serve Your Fresh Tomato Tart
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Evenly smooth the prepared goat cheese and pesto mixture onto the cooled, blind-baked herbed crust. Ensure the layer is consistent across the bottom of the tart.
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Artfully arrange the 1 pound of heirloom tomato slices over the goat cheese layer. You can arrange them in concentric circles, overlap them slightly, or create a more rustic, free-form design. Feel free to create a couple of layers to achieve a beautiful, bountiful appearance. A mix of different colored heirloom tomatoes will make your tart even more visually stunning.
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Just before serving, drizzle a generous amount of the vibrant pesto vinaigrette over the top of the tomatoes. Finish by seasoning with flaky sea salt and freshly ground black pepper to enhance the natural flavors of the tomatoes. Serve immediately to enjoy the freshest taste and texture. This tart is best enjoyed at room temperature.
An LC Original
This recipe is a Leite’s Culinaria original, developed and perfected to bring you the best of seasonal cooking.
View More Original Recipes
Nutrition Information (Approximate)
Calories: 601 kcal
Carbohydrates: 29 g
Protein: 12 g
Fat: 49 g
Saturated Fat: 27 g
Monounsaturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 110 mg
Sodium: 613 mg
Fiber: 2 g
Sugar: 3 g
Please note: Nutrition information is an automatic calculation and should be used as an approximation only.
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Insights from Our Recipe Testers
Chiyo Ueyama
This tomato tart recipe truly elevates any occasion, be it brunch, dinner, or a charming picnic. For a gardener, it’s an absolute bliss, sending me straight to my garden for a bounty of fresh herbs, including vibrant basil for the pesto. I can already envision making this tart again later in the season, adorned with sun-ripened tomatoes picked directly from my backyard. Whether you have a green thumb or not, you will undoubtedly be enchanted by this delicious seasonal tart with its wonderfully luscious filling.
Beyond its beauty and taste, this tomato tart recipe earns additional praise for being remarkably easy and practical. The choice of a fresh filling, rather than a custard, significantly minimizes baking time, making it a perfect dish for those warm summer months. The herbed crust is impressively light and thin, yet robust enough to be sliced without crumbling, holding its structure beautifully. Using a good serrated knife is key here—it will ensure clean cuts through the varied sizes of tomato slices, resulting in an elegant presentation.
An added bonus: leftover portions refrigerated exceptionally well. The tomatoes remained juicy and flavorful, and crucially, neither the filling nor the crust became soggy on the following day. For an optimal flavor balance, I suggest holding off on adding salt and pepper to the cheese filling until after you’ve mixed in the pesto and tasted it. The amount of Parmesan in your pesto can significantly impact the overall saltiness, so adjust accordingly.
Annie A.
Every step of this recipe was executed flawlessly. The herbed crust is simply perfect (and impressively adaptable—I used a standard pie plate instead of a tart pan with excellent results!). The creamy filling is bursting with flavor, and the vibrant addition of herby, garlicky pesto throughout the tart is absolutely lovely. It truly makes for a wonderful cold summer dish. As a delightful bonus, I found it to be completely worthy of breakfast, too!
I utilized a 9-inch pie plate, and there was still enough extra dough, so I can confirm that an 11-inch tart pan would be perfectly accommodated by this recipe.
For the pesto, I leaned into seasonal ingredients by preparing a fresh garlic scape pesto, combined with aromatic basil and rich pine nuts. The resulting pesto vinaigrette achieved a perfectly loose and saucy texture, ideal for drizzling. This crust, in particular, completely blew me away—it turned out so perfectly flaky and tender. I’d confidently say it’s foolproof, making it approachable for even novice bakers.
Camilla Maybee
This recipe absolutely blew me away! I was on the hunt for a fantastic summer dinner option that I could prepare in advance and wouldn’t contribute too much heat to our kitchen during the warm months. This tomato tart checked all the boxes. It is incredibly delicious—the rich, creamy goat cheese, the sweet and juicy tomatoes, and the tart pesto vinaigrette truly deliver a symphony of flavors!
It’s an absolutely fantastic way to utilize those gorgeous, big, plump heirloom tomatoes you bring home from the farmer’s market on the weekend. I’m also a huge pesto enthusiast (I opted for a good quality store-bought pesto this time), and I always keep some on hand. This recipe cleverly allows you to incorporate pesto in two distinct ways, maximizing its fresh, herbaceous notes. A definite keeper for the summer rotation!
Nekayah Snider
Tomatoes and goat cheese? Yes, please! This fresh tomato tart is super easy to put together and has the power to really elevate your brunch, lunch, or dinner. I promise your guests will be thoroughly impressed and think you went to all kinds of trouble just for them. My husband handled the grocery shopping this week and chose only two types of heirlooms, but next time I think I would opt for a greater variety of smaller tomatoes to introduce more color and visual appeal.
The herbed crust truly steps up this dish and was remarkably easy to prepare. Just make sure you plan ahead to allow it to chill for at least an hour. Additionally, ensure you blind-bake it, removing the pie weights and foil, and then returning it to the oven for a few more minutes until it’s light golden. This crucial step really helps to create a firm, crispy crust that won’t go soggy once you add the juicy fresh tomatoes and creamy filling. The goat cheese mixture yielded quite a bit, and I used most of it in the tart. Next time, I might use a slightly smaller amount, aiming for a more balanced ratio of cheese to fresh tomatoes. Enjoy every bite!
Jessica Berndt
This fresh tomato tart recipe is a truly wonderful option for a summer dinner or brunch. It’s incredibly simple to prepare, and aside from baking the crust, there’s virtually no actual cooking involved, which makes it absolutely perfect for those sweltering hot days when you want to minimize oven use.
For convenience, I assembled the tart crust the day before I planned to serve it and let it chill overnight in the refrigerator. The next morning, I baked it off and then assembled the tart right before dinner. This make-ahead strategy worked beautifully.
I absolutely adore this crust recipe and foresee myself using it frequently for other tarts and quiches. It’s perfectly buttery, wonderfully flaky, and savory without being overly salty. I anticipate enjoying this tart even more when tomatoes are truly in their peak season; when I made it, I didn’t have a wide variety of options and would have preferred smaller tomatoes than the ones I used. I did find a beautiful red heirloom variety at a farmers’ market, which added lovely color. For an even more “finished” flavor, I might prefer to lightly salt and pepper the tomato slices initially, allowing the seasonings a bit more time to meld with the tomatoes. The pesto vinaigrette recipe is also a winner – I’ll definitely be drizzling that over many future dishes! It was also a fantastic opportunity to use up the last of last year’s homemade pesto from my freezer. All in all, this is a very good recipe that I will most likely revisit many times in the future.