Tomato and Goat Cheese Tarts

If you love tomatoes, you will love these tomato and goat cheese tarts topped with fresh basil. 

This tomato tart, with juicy grape tomatoes, fresh goat cheese, chives, parsley, and basil, is delicious both fresh from the oven and served at room temperature. 

Roasting fresh tomatoes concentrates and brings out their flavor, even with supermarket tomatoes. I love them in puff pastry and goat cheese pizzettes, fresh tomato pizza, vegetable and cheddar tarts, and kale, tomato, and chile focaccia. 

My tomatoes of choice for these delicious tarts are grape tomatoes. I used a combination of red, orange, and yellow grape tomatoes. If you can't find these grape tomatoes, definitely use cherry tomatoes. They are usually juicy and flavorful any time of year. 

These tarts are wonderful for brunch, lunch, or appeatizers. They are delicious reheated for breakfast! 

Shopping list to make these tarts:

First, you will need a recipe for a pie crust top (or bottom). I used the recipe for olive oil dough from Nick Malgieri's book Pastry, a great recipe for savory pastries. However, any pie crust recipe will work. You can also use a rolled out store bought pie crust dough, such as Pillsbury. 

Next, you will need some fresh chives, flat-leaf parsley, and basil. For the basil, you will need to reserve some to top the baked tarts. 

You will also need good crumbled fresh goat cheese. 

Finally, you will need some good quality extra virgin olive oil for drizzling over the tomatoes before baking. I've listed some of my favorite olive oils in my post about a green bean salad. 

You will also need a set of six 4-inch tart pans. I love the ones with removable bottoms so that you can easily lift the tarts out of the pans intact. 

I've used these pans over and over, including for chocolate caramel pecan tarts and apple tartlets with a pecan crunch. They've been a great kitchen investment. 

How to make these tomato and goat cheese tarts:

First, line the tart pans with your favorite rolled out pie crust recipe. 

Next, mix the goat cheese with the chives, parsley, and basil along with some freshly ground black pepper and then divide the cheese mixture among the pastry-lined tart pans. Drizzle the cheese with some extra virgin olive oil. 

After that. top the cheese with grape tomatoes that have been halved, cut side up, and drizzle with more olive oil and more black pepper. 

Finally, bake the tarts for about 30 minutes and then top with fresh basil leaves. 

This month, the Baking Bloggers, hosted by Sue of Palatable Pastime, are baking with tomatoes and basil. 

#BakingBloggers

Tomatoes and Fresh Basil

• Baked Gnocchi With Tomatoes and Basil by Magical Ingredients
• Baked Feta Pasta by Sneha's Recipe
• Savory Cherry Tomato, Basil, & Feta Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sourdough Pizza "Baked" on the Grill by A Day in the Life on the Farm
• Thai Tomato Basil Baked Chicken by Palatable Pastime
• Toasted Eggplant Crust Mini Pizzas by Food Lust People Love

Tomato and Goat Cheese Tarts

Yield: 6 tarts

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 4 M

If you love tomatoes, you will love these tomato and goat cheese tarts topped with fresh basil.

Ingredients

• One recipe of your favorite pie crust dough (for just a bottom crust), rolled out and cut into 5 inch rounds
• 6 ounces crumbled goat cheese
• 1 tablespoon finely chopped chives
• 2 teaspoons chopped fresh parsley
• 2 or three fresh basil leaves, cut into ribbons
• 1 1/2 pints grape tomatoes, cut into quarters, lengthwise
• 1 tablespoon olive oil
• Freshly ground black pepper
• 1/8 teaspoon of fine sea salt for finishing after baking
• Fresh basil leaves for garnish

Instructions

1. Heat the oven to 400 degrees F with a rack set at the lowest level. 
2. Line the tart pans with the pie dough and press the edges into the sides of the pans. Prick the bottoms a few times with a fork. Place the tart pans on a rimmed baking sheet.
3. Mix the goat cheese with the chives, parsley, and basil ribbons and divide the mixture among the tart pans. 
4. Top the cheese with the tomatoes, cut side up. Drizzle with about a half teaspoon of olive oil and top with a grind or two of pepper. 
5. Bake for 30 to 40 minutes, until the crust is golden brown. 
6. When ready to serve, unmold the tarts, sprinkle lightly with sea salt and top with a basil leaf. 
7. These can be served warm or at room temperature. 

Nutrition Facts

Calories

279.33

Fat (grams)

18.11

Sat. Fat (grams)

8.13

Carbs (grams)

22.71

Fiber (grams)

1.71

Net carbs

21.00

Sugar (grams)

1.97

Protein (grams)

7.12

Sodium (milligrams)

332.64

Cholesterol (grams)

13.04

https://www.karenskitchenstories.com/2021/07/tomato-and-goat-cheese-tarts.html

Karen's Kitchen Stories

tarts, tomatoes,

Lunch, Brunch

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