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I’m Andrea. I like to cook and bake and take photographs and write about life. Welcome to Bella Eats, where I share these passions of mine with you. I’m glad you’re here.

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tomato + goat cheese tart with rosemary crust



Summer. Tomatoes. Summer tomatoes. Summer tomatoes summer tomatoes summer tomatoes. The two words belong together, do they not?

With a high of 101° in Charlottesville today (real feel 115° to 120°...um, when did we move to the equator?!?), I am not finding a whole lot to be happy with Summer about at the moment. Except for tomatoes. We are overrun with summer's favorite fruit right now...big ones, little ones, red ones, orange ones. All picture frames and candles have been removed from my dining room sideboard to make way for our bounty from the farm. It is the official tomato storage and ripening spot in our house, a constantly revolving inventory of heirloom varieties. I've made pints of marinara to store away for winter, and have plans to can soups and salsas in the coming weeks. But still, my very favorite way to consume a perfectly ripe tomato is thickly sliced, with sea salt. It just doesn't get much better than that. Unless you sandwich one of those slices between two hunks of bread with some bacon...that's pretty darn good too.

Most of our meals this week involved, you guessed it, tomatoes. In sauce over pasta, in salsa on fish tacos, sliced with fresh mozzarella on pizza, the 'T' in our BLTs. And this lovely, simple, rustic tart. It breaks my 'don't turn on the oven' rule, but at least it isn't the stove top. 

First, I have to say again how much I love Jack Bishop's book, A Year in a Vegetarian Kitchen. I have shared several recipes from there, here, and cannot praise it enough. We have been thrilled with every single dish we've made between its covers, and love how simple and quick they always are. This tart is no exception. The crust dough comes together beautifully and is so easy to work. The filling ingredients are simple. The whole tart is finished with just 15 minutes of prep time, which I love. If the crust weren't so butter-full we'd have this meal multiple days each week.

Be sure to only make this tart when tomatoes are at their peak...a pink and grainy 'mater just wouldn't do...

Tomato + Goat Cheese Tart with Rosemary Crust

from A Year in a Vegetarian Kitchen, by Jack Bishop

Crust Ingredients

  • 1-1/4 cups unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp minced fresh rosemary
  • 8 tbsp (1 stick) chilled unsalted butter, cut into 8 pieces
  • 4-5 tbsp ice water

Tart Filling

  • 6 oz fresh goat cheese, crumbled (about 1-1/3 cups)
  • 3 medium, delicious tomatoes, cored, sliced crosswise 1/4-inch thick, and blotted dry between paper towels*
  • 1 tbsp extra-virgin olive oil
  • salt + freshly ground black pepper


  1. First, make the crust dough (about 1 hour before you're ready to assemble the tart). Place the flour, salt, and rosemary in a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles pea-sized crumbs, about ten 1-second pulses. Add the water, 1 tbsp at a time, and pulse briefly after each addition. After 4 tbsp of water have been added, process the dough for several seconds to see if it will come together. If not, add the remaining 1 tbsp water. Process just until the dough comes together in a rough ball. Do not overprocess or the dough will not be flakey. Transfer the dough to a lightly-floured work surface and knead briefly to for a smooth ball. Flatten the dough into a 5-inch disk and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour and up to 2 days.  Note: My dough was very sticky with just 4 tbsp of water, so I wound up adding some flour to help it to come together. The final dough should be smooth and supple before refrigerating. Also, if you don't have a food processor, you can still make the dough by using forks or a pastry blender to cut the butter into the flour mixture, then add your water.
  2. Move an oven rack to the middle position and heat oven to 375°. 
  3. Unwrap the chilled dough and roll it into a 12-inch circle on a lightly floured surface. Lay the dough over a 10-inch tart pan with a removable bottom, fitting the dough into the bottom and sides of the pan. Run the rolling pin over the top of the tart pan to trim the excess dough. Prick the bottom of the tart shell all over with a fork.
  4. Finally, fill and bake the tart. Scatter the goat cheese evenly across the bottom of the tart shell. Arrange the tomatoes over the cheese in two rings, one around the outside edge of the tart pan and another in the center, overlapping them slightly. Drizzle the tomatoes with the olive oil and sprinkle with salt and pepper to taste.
  5. Bake until the edges of the crust pull away from the sides of the pan and are golden brown, 45 to 50 minutes. Cool the tart on a wire rack for at least 10 minutes. Cut the tart into wedges and serve.  Also, it is really good at room temperature so feel free to make this ahead and let it cool for several hours.

* To dry tomatoes, lay 3 layers of paper towels on a flat surface. Place your tomato slices on the paper towels, and then cover with 3 more layers of towels. Gently press your hands over the tomatoes to extract as much liquid as you can without crushing the tomatoes. When you lift the slices from the towels, many of the seeds should stay behind. This will keep your tart crust from becoming soggy.

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Reader Comments (18)

All the these that I love in life. Definitely going to give this recipe a try. Thank you so much for sharing!

07.22.2011 | Unregistered CommenterLiz@Thehappspace

I heart tomatoes! This looks amazing and I am in awe at the perfection of color transition in those cherry tomatoes on the vine from red to green. ohhh nature is fabulous and you are too for capturing it so well!! TOMATOES rock!

07.22.2011 | Unregistered CommenterDani

Gorgeous tomatoes! I've caught the tomato bug too. They are so delicious this time of the year. I did forget to write, we tried the egg salad which had made a while back- also fantastic!

07.22.2011 | Unregistered CommenterEvi

I have never had a savory tart. I do, however, I have a garden full of heirloom tomatoes and I'm *learning* to like goat cheese. So, I'll make this and let you know how it turns out! :)

These tarts not only sound delicious but they are gorgeous. Those rainbow tomatoes on the stalk are amazing!

07.23.2011 | Unregistered Commentermarla

These are just delightful. I've been waiting so patiently for mine to ripen, as the list of recipes I must make is growing quickly. Looks like I have another to add.

07.23.2011 | Unregistered CommenterShaina

Love this recipe. Your pics are absolutely beautiful. I'll definitely let my readers know about this!

07.23.2011 | Unregistered CommenterSumner Brooks

This looks soooooo good! All my favorites together! Definately going to try this!

07.24.2011 | Unregistered CommenterCindy

I have never tried goat cheese. Maybe I should try it sometime.

07.26.2011 | Unregistered CommenterNeil Butterfield

Great, talk about good, I would definitely would try this one. This recipe seems almost too simple to work, but it does! Thanks for posting, I love that it has a tomato on top.. (:

07.26.2011 | Unregistered Commenterflyer printing

This tomato with goat cheese tart and a rosemary crust sounds like a wonderful treat. Thanks for the post. The picture alone is quite mouth-watering.

07.27.2011 | Unregistered CommenterTelebrands

Wow! What a wonderful idea. We started growing some cherry tomatoes and this looks like a perfect recipe to savor the few that we have. That is they even make to the kitchen before getting eaten!

What a beautiful tart! You have a real art for stunning presentation without being overly fiddly.

I will have to track down Jack Bishops book. I'm vegetarian and am always disappointed in the contact within vegetarian cookbooks, but if this recipe is anything to go by I am sure I will love this book. Thank you so much for sharing!

I made this yesterday and it was WONDERFUL! What a great and versitile. I added basil on top as well. I'll be posting about this recipe on my blog. Thank you!

What beatiful tomotoes you have! The photos are making me hungry. We are just starting to get some ripe tomotoes out of our garden here in NH... I'll have to make this recipe. Sounds so good!

Mmm...I'm totally obsessed with tomato tarts this summer. Here's the one I made last night:

08.17.2011 | Unregistered Commentertheoncominghope

I am absolutely in love with this recipe. I made it for the first time a few weeks ago, and I haven't stopped thinking of it since! Great job!

I plan on making it again soon, and when I do, look for a post about it on my blog. I will most certainly link up to this post!

Thanks for a wonderful recipe.

08.25.2011 | Unregistered Commentercody

Simple but luscious. Quick as well. I MUST try it, all the more so I was brought fragrant tomatoes. As goat cheese is my favourite cheese, it will be perfect.

Your blog is full of tantalizing recipes. I wish I had more time to realize all of them. As a student, I do not have so much time to prepare these yummy recipes. Quickly done, quickly eaten. Fortunately, holidays are here !

All the best !

A passionate French girl.

07.22.2012 | Unregistered CommenterPauline

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