Tomato and Herbed Goat Cheese Tart

This tomato tart is a farm to table bite of summer. It feels rustic but elegant, and is made with real food ingredients. This tomato pie is a perfect when you’re meal prepping dinner, because it’s so easy to make and reheat.

I’m so excited to share this tomato tart recipe because I really love it. I plan on making this tomato goat cheese tart once a week until heirloom tomato season is over. I usually stay away from quiches, pies or tarts because I don’t like cooking with white flour often. I’ve been using oat flour so much lately with making the no bake ball recipes, that I wondered what else I could do with it.

You can easily make this into a low carb recipe, by making a frittata (no crust) instead of a tart. You can also use a regular pie dough if you’d prefer. The goat cheese isn’t over powering or strong in this recipe, and it melts into the egg mixture giving it a perfect texture. You can add as much goat cheese as you’d like, going heavier if you love it or adding less if you just want a hint of it.

I recommend using a tart pan with an oat flour crust so that it’s easy to remove the slices. Oat flour pie crusts are a bit crumbly (they don’t fall apart, but are more delicate), so it holds together better when you can pop the whole thing out of an actual tart pan, and slice it on a cutting board.

This tart is also a full balanced meal. It has protein from the eggs and oats, fat from the butter, olive oil and egg yolks and fiber rich carbs from the oats. It’s great served with a really simple salad of greens tossed with olive oil and sea salt for an extra veggie boost. I love having left overs for an easy breakfast the next day, and would be great to bring to work for lunch.

Goat Cheese Replacement

If you really don’t like it, you might be wondering what you can use instead of goat cheese. I haven’t made it with an alternative, but I think Boursin could be amazing in this, and much more mild. Now that I’m writing it out, I might try it with Boursin next time! You can also use a good feta sprinkled into the egg mixture before adding the tomatoes.

Recipe for ‘Tomato and Herbed Goat Cheese Tart’

Prep time: 20 minutes

Cook Time: ~1 hour (in two parts)

Yields: 8 appetizer portions, 4 meal portions

Ingredients

1 savory oat flour pie dough (or dough of preference)

2 larger ripe tomatoes (heirlooms if you can) or a big handful of ripe cherry tomatoes
4 oz of room temperature herbed goat cheese (I love Vermont Creamery, it’s mild for goat cheese)
8 whole eggs, room temperature
1/4 tsp fine sea salt

Directions

Bake tart crust as directed in recipe, at 325F, until it’s firm but not browned. Make sure to press the dough up the sides, to the top, this will keep the filling contained and ensure easy removal and clean up.
In a mixing bowl, add goat cheese, eggs and salt. Mix until fully combined and the goat cheese is well blended into small pea sized pieces.
Slice tomatoes in thick slices, about a quarter inch. If using cherry tomatoes, cut them in half long ways.
Pour mixture into cooked tart crust, I use an 11 inch pan. Top with tomatoes, if using cherry tomatoes, arrange them sliced side up.
Bake for 30 minutes at 325F if using an 11 inch tart pan. It will take a bit longer in a smaller pan because the tart will be thicker. You want the top to not be jiggly, but not puff up or turn golden brown. This will ensure a firm but tender texture, rather than dry.
Allow to cool to the touch before removing from pan. This will help the crust set.
If you’re making ahead, you can either reheat in the microwave or the oven at 350F for 8-10 minutes.