Heirloom Cherry Tomato And Goat Cheese Tart
Tomato And Goat Cheese Tart
My task today is to make an appetizer that will serve approximately 50 people for a Mealku event this evening. Now, I am not a big appetizer person, I enjoy but usually skip the appetizer unless it’s a salad. I was thumbing through a William Sonoma cookbook of appetizers and saw this lovely tomato and blue cheese tart. I didn’t have blue cheese but did have a lot of goat cheese so I thought this would be delicious. I had just bought some heirloom cherry tomatoes also, had some thyme in my garden so the menu was set. I adapted the recipe slightly, I used my favorite pie crust recipe, used goat cheese and cream cheese mixed, roasted the tomatoes before hand. Well I guess I took the idea from the WS cookbook and really changed it pretty much completely but the idea is still there right? I made two tarts, a large 12″ round and a rectangular. Cut into appetizer size pieces it will easily feed 50 people. I recommend blind baking the crust just about 10 minutes to crisp up the bottom and then finish baking with the cheese.
Pie Crust (Julia Child’s recipe)
makes enough for 1 9 inch double crust pie
1 1/2 cup flour
1/2 cup cake flour
1/2 tsp salt
6 oz unsalted butter very cold and cut into cubes
4 oz cold vegetable shortening or leaf lard
1/2 cup ice water
In large mixing bowl add the flours and salt and whisk together, add the butter and using a pastry cutter or your hands work the butter into the flour until it resembles crumbs, there will be some pea size pieces of butter that ok it should be like that. NOTE: I added 2 tbs of cornmeal to the recipe.
Add the water and stir with a fork, gather the dough into two discs, wrap and refrigerate for at least an hour.
Tart
1 lb cherry tomatoes cut in half
8 oz goat cheese
4 oz cream cheese
2 tbs heavy cream or half and half
6 sprigs thyme
olive oil
Chives (optional)
Heat oven to 400 degrees, line sheet pan with parchment and place cherry tomatoes on pan, drizzle with olive oil, sprinkle with salt and pepper and some thyme and roast in the oven for approximately 20 minutes or until tomatoes start to caramelize . Remove from oven and set aside.
Place goat cheese and cream cheese, some thyme and some pepper in bowl add the cream and mash with fork.
Roll out pie dough and place in tart pan (Optional but recommended, blind bake the crust before baking with the cheese) place foil on top of dough, add weights or beans and bake for approximately 10-15 minutes, remove from oven and cool for 10 minutes, add the goat cheese mixture and bake for approximately 45-50 minutes or until crust is golden brown and the cheese is lightly browned. Remove from oven and place the roasted tomatoes on top, add a little pepper and drizzle with olive oil. I snipped some chives on top but thats optional. If you don’t want to blind bake its fine, just add the goat cheese to the on top of the unbaked pie shell and bake for 45-50 minutes until golden brown.
Rectangular tart
apuginthekitchen 
Beautiful! Delicious! The perfect solution to all those tomatoes I have waiting to be made into something wonderful. Thanks for the perfect recipe. Enjoy!
Thanks so much I also had an overflow of tomatoes I needed to use, this was a great solution.
This is a lovely appetizer, Suzanne! Tomatoes and goat cheese are so delicious together. Pretty, too!
Thanks, yes it is pretty, love the multi color tomatoes. Thanks Hannah!
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This looks so delectable! I will definitely make this soon.
Its so simple thats really what I love about it. Thanks Bevi
Oh, yum! Appetizers are my favorite part of a meal. I think I’l make this for guests over the weekend if I can find some end of season tomatoes at the farmer’s market…
I love tapas, so I even though I am not big on appetizers before a meal I love to eat appetizers instead of a meal, love the variety. Thank you so much.
mmm, I think the goat cheese sounds better than blue anyway!
Thank you, yes it sounds better to me too!
Yesterday I made oven roasted tomatoes with some of my tomatoes and it was delicious and gave off a beautiful aroma. This would be a perfect next step! Using the tomatoes in this beautiful tart!
Thank you, I love roasting tomatoes, grinding into sauce or having with cheese or this tart. Sad tomato season has pretty much ended.
I eat a lot of goat’s cheese which I Iove and this combination to cheese and tomatoes sounds delectable. I hope the event well, I am sure the tart was a great success. 😉
I am on my way there now, hope it’s a success. I love the combination too! Thanks so much.
Ohh that looks lovely!
Thank you very much!
ciao! i am making this tart. huge thanks for this recipe.
thebestdressup
ciao! i am making this tart 🙂
thebestdressup
Hope you like it, I am going to add to the recipe that I think the crust should be blind baked before baking with the cheese. It would stay much crisper. It’s fine without the blind bake but I think it would be that much better by doing it.
ciao! i had that thought in mind. thanks:)
thebestdressup
Yum! You are such an ambitious cook. Always up for a challenge 🙂 Perfect late-summer/early-fall recipe.
I’d trade appetizer in for seconds on dessert anytime, but your tart (good call on the goat cheese–blue would’ve overpowered, I think) looks like a great lunch! And of course I’d have a slice before a meal, too 😉
Thank you, I love cooking and look for any opportunity to do it. I totally agree, the goat cheese was a better option than blue, it is overpowering.
I’ve yet to try using polenta/cornmeal within a shortcrust, partly as I only bought the polenta last week. Bet it gives a really nice texture. I tried adding it to a savoury crumble topping last weekend but it didn’t work. Far nicer in the bread you looked at.
I got the idea from Julia Child, her galette dough has cornmeal in it and it’s wonderful, I decided to try in a regular pie dough and although only a little it added lovely texture, I love your polenta bread!! Thanks so much Johnny.
That looks beautiful, and guess what? I’ve got plenty of cherry tomatoes from the garden! And I always have goat cheese lurking in the fridge. I did make green tomato tarts a few days ago, just not with goat cheese. Time to make your version, sounds delicious!! ❤ Angie
You are so lucky, I wish I grew tomatoes, maybe next year I will give it a go. It’s such a simple but really delicious tart.
Gorgeous and sounds absolutely delicious! I love the rectangular tart pan.
Thanks Danielle, me too!
Hi Suzanne, your tart looks gorgeous and delicious! I love rectangular tart pans, they look just a little more classy than those rounds one, don’t you think? 😉
Oh me too, there is something so elegant about a rectangular tart, I also found that when feeding a crowd it is easier to cut and serve than a round tart. I think I am going to buy more rectangular pans.
Totally agree, it’s so much easier to portion! I wish I have more cupboard space to store more pans, they are bursting!
Mine are totally bursting, opened the cupboard yesterday to get my tart pans and everything fell out onto the floor, I need a bigger kitchen for my gadgets
Suzanne, I love your pictures, and can only imagine how fragrant the tarts were! Yummy!!!
Thank you, the tarts were really good, roasted tomatoes and goat cheese are a great combo.
Mmmmmm! Wish I were there 🙂
Me too!
Beautiful tart, I love it and am sure the people at Mealku did too!!
Thanks Linda, it was a hit I think, every piece was eaten.
Looks great, Suzanne: I like the rectangular shaped tart! 🙂
Me too, thanks so much Stefano, it was much easier to serve too!
Goat cheese and cream cheese sounds a wonderful combination and the perfect one to “marry” those gorgeous tomatoes! Your clearly revolutionized the WS recipe and for the better, I say! 🙂
Of course, Stefano liked the rectangular shape tart. You know … it is particularly attractive for a photographic point of view! 😉
I’m sure your event was a great success! 🙂
I would have used mascarpone if I had it but cream cheese it was and actually it was better, it’s more tangy than mascarpone. I think the goat cheese was a better choice than blue, it did turn out well and the event was well attended and I think a real success. Thanks so much Francesca, I like the rectangular better too!
Oh Suzanne! Those tarts are magnificent! I LOVE goat cheese! And roasted cherry tomatoes. It’s our Canadian Thanksgiving this weekend and I will be receiving my family in the country for Thanksgiving dinner. This tart will be on the menu for a nice light lunch!
Thank you, the tart makes a fantastic appetizer, and would be wonderful for Thanksgiving. I may do the same for the US Thanksgiving. Thank you again!
What absolutely gorgeous tarts and I bet they tasted heavenly. I love cheese and tomato tart and I bet the cherry tomatoes make it even sweeter 🙂
Yes the tomatoes were sweet and offset the tangy goat cheese perfectly, the thyme and chives were subtle but there. It turned out very nicely. Thanks so much.
Yum I want to eat this now!!
Thank you, if you lived close I would make you one.
Looks delicious as always. I haven’t cooked that much with tomatoes this year, they’ve just disappointed me. But looking at your tart I regret not making more. Especially the combination of goat cheese. Really, anything with goat cheese…
Thanks Melissa, I haven’t done as much as I usually do with tomatoes this year either, I should have though. The tart is a good way to highlight those beauties and roasting brings out the sweetness, they go so well with the goat cheese.
Tarts look absolutely amazing!!! Colourful tomatoes are so attractive! Yummy!:)
Thank you, the tomatoes are beautiful on the tart!!
Oh my goodness! This is my kind of tart for sure. I’ll have to make this. I still have loads of cherry tomatoes to use…yellow and red! Looks wonderful too! I’m like you…I see a recipe and start to follow then realize before I know it I have completely changed the recipe. It’s true…recipes can be ideas sometimes. Love your long rectangular tart! I need one of those pans too.
Its such a simple tart but really delicious. How lucky you are to have all those tomatoes. If you do give this a try please let me know if you like it. Thank you so much.
OH OH – this is GORGEOUS and will try it for sure. I’m just harvesting the last of the cherry tomatoes. Perfect timing!
It is beautiful and very tasty, lucky you with lots of cherry tomatoes!!
Coming out of my hybernating cave to say that this appetizer looks absolutely positively gorgeous and festive. Beautiful!
Thank you, it makes a great appetizer very simple but delicious.
I read this and laughed – you were making a tart recipe that called for blue cheese, and you had goat cheese so used that instead. I made that vegetable tart from “Plenty” a few weeks back, and had a smidge of goat cheese that it called for, but mostly used blue cheese. We needed a cheese swap! Although, no matter – your tart looks absolutely divine!
LOL. wish we lived closer, we could have swapped cheese! Thank you so much.
I love appetizers! I could make a whole meal out of them! Love how you used goat cheese…perfect!
Thanks Alex, I really could make a meal of appetizers.
Goat cheese, tomatoes and herbs are a favorite combination. Your tarts look scrumptious!!!!
Thanks so much, it’s one of my favorites also.
I can see why! 🙂
Why is Bloglovin’ not showing me all your posts?! Frustrating! I have to tell you that I ADORE anything which contains goat cheese!! I love this idea! Have you ever had goat cheese fondue? Tried it at a local restaurant and was in goat cheese heaven!
Christina thank you. I don’t know much about bloglovin, I know I am registered with them I get emails. Anyway, thanks I am a big fan of goat cheese in any form and never thought of a fondue that sounds amazing!!
Great idea. I love the rectangular tart even more.
Thanks Peter, me too!
This is such a lovely flavor combination! And I agree with Peter – I love the shape of the rectangular tart too. Did you have to deliver the food too – or does someone come by to pick it up?
Thanks so much Susan, I am sort of obsessed now with rectangular tarts!
Lovely dish! Some shaved parmesean and olive oil drizzle, and I’d be in heaven!
Thank you, I totally agree!
thankyou for sharing ,this looks so delicious 😀