Irresistible Goat Cheese and Tomato Tarts: Your New Favorite Savory Treat

If you’re a devoted fan of goat cheese, prepare to fall in love with these exquisite Goat Cheese and Tomato Tarts. Featuring a golden, flaky shortcrust pastry and a generous slice of warm, tangy goat cheese at their heart, these individual tarts are a culinary dream. Perfectly portioned, they are an ideal choice for a sophisticated lunch, a light yet satisfying dinner alongside a fresh salad, or an elegant appetizer at your next gathering. Their vibrant colors and fresh flavors make them especially appealing during the warmer months.

These savory tarts are a testament to simple ingredients coming together to create extraordinary flavor. Each tart boasts a thick round of warm, melting goat cheese, complemented by sweet cherry tomatoes, delicate chives, and crisp haricots verts (slender green beans), all cradled in a light, creamy custard base. This lighter custard makes for a perfect-for-summer bite, ensuring the tarts feel fresh and never heavy. They strike a beautiful balance between rich, tangy, and subtly sweet, making every mouthful a delightful experience.

Beyond their incredible taste, these tarts offer fantastic versatility and convenience. I always enjoy having a batch in the fridge; they warm up beautifully, transforming into a quick and satisfying lunch. Pair them with a simple green salad for an effortlessly elegant summer dinner. Their individual size makes them easy to serve and enjoy, whether you’re hosting guests or simply treating yourself to a gourmet meal at home.

The Art of Perfect Pastry: Homemade or Store-Bought

The foundation of any great tart is its pastry. While the recipe provides instructions for a homemade shortcrust pastry that yields beautifully flaky results, we understand that time is often a luxury. If you’re short on time, don’t hesitate to use good quality store-bought pie pastry. For these 6 individual tarts, you’ll typically need enough pastry for two pie crusts. The key is to ensure the pastry is well-chilled before rolling and baking to achieve that coveted tender, crisp texture that perfectly complements the rich filling.

Key Ingredients and Smart Substitutions

Crafting these tarts relies on a few key ingredients, each playing a crucial role in the overall flavor profile. Here’s a closer look at what you’ll need and potential substitutions to suit your pantry and preferences:

• Goat Cheese: For this recipe, goat cheese in log form is highly recommended. It allows you to easily cut neat, uniform slices that fit perfectly into the center of each tart. The creamy texture and distinct tangy flavor of fresh goat cheese are central to this dish. While fresh chevre is ideal, a slightly aged goat cheese can add more complexity.
• Tomatoes: Cherry tomatoes are not just visually appealing with their vibrant colors but also offer bursts of sweet juiciness. You can use all red cherry tomatoes for a classic look or opt for a mix of multi-colored varieties (yellow, orange, red) to add an extra pop of color to your tarts. Grape tomatoes also work wonderfully. If cherry tomatoes aren’t available, small wedges of ripe Roma tomatoes could be a suitable alternative, though they might release more moisture.
• Haricots Verts: These slender French green beans are known for their delicate flavor and tender-crisp texture. They are typically found in the produce section, often sold in small bags. If haricots verts are unavailable, regular green beans can be used, though you might want to slice them thinner or choose younger, more tender beans. Blanched asparagus spears or even thinly sliced zucchini could also be interesting alternatives.
• Chives: Freshly chopped chives add a subtle oniony, herbaceous note that brightens the overall flavor. They are used both in the filling and as a garnish. If chives are scarce, finely chopped green onion tops can provide a similar mild flavor, or a touch of fresh dill could introduce a different but complementary aroma.
• Custard Base: The blend of whole milk, heavy cream, large eggs, and an extra egg yolk creates a rich yet surprisingly light custard that binds the filling together. This base ensures the tarts remain moist and flavorful without being overly dense. For a slightly richer custard, you could increase the cream-to-milk ratio. For a lighter version, consider increasing the milk.

Making Ahead, Storing, and Freezing Your Tarts

One of the many charms of these goat cheese and tomato tarts is how well they can be prepared in advance and stored, making them perfect for meal prep or entertaining.

• Enjoying Freshly Baked: While these tarts are absolutely divine when enjoyed freshly baked and slightly warm, their flavors also meld beautifully as they cool.
• Refrigerating: Baked tarts keep nicely in the refrigerator for up to 3-4 days. For best results, allow them to cool completely within their tins before covering them with plastic wrap or transferring them to an airtight container.
• Re-warming: To re-warm, gently remove the tarts from their tins and place them on a baking sheet. Pop them into a preheated 350°F (175°C) oven for a few minutes, or until they are just warmed through. This helps restore some of their original crispness.
• Freezing: These tarts freeze exceptionally well for up to 3 months. Once completely cooled, you can freeze them individually on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Thaw them overnight in the refrigerator before re-warming in the oven. You can also freeze unbaked tart shells (blind-baked as per instructions) and fill them just before baking for ultimate freshness.

The Recipe: Goat Cheese and Tomato Tarts

Lovely tomato and goat cheese tarts, with a flaky shortcrust pastry. Perfect for lunch or with a salad for dinner.

Rating: 5 stars from 6 ratings

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Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Yield:

6 tarts

Ingredients

For pastry dough (or start with store-bought pie pastry): *See Recipe Notes

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold, cut into 1/2-inch pieces
• 1/2 teaspoon salt, reduce if using salted butter
• 5 to 8 Tablespoons ice water

For goat cheese and tomato filling:

• 8 haricots verts, trimmed and cut into 3-4 inch lengths
• 9 grape or cherry tomatoes, halved
• 6 rounds goat cheese, about 1/2-inch thick
• 2 teaspoons finely chopped chives, plus more for garnish

For custard:

• 1/2 cup whole milk
• 1/2 cup heavy cream
• 2 large eggs
• 1 large egg yolk
• Salt and freshly ground pepper, to taste

Instructions

1. Make pastry dough: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons of ice water evenly over the mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If the dough doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork the dough, or the pastry will be tough. Turn out dough onto a work surface and divide into 2 portions. Flatten slightly, then wrap in plastic wrap and chill until firm, at least 1 hour.
2. Make tart shells: Arrange 6 tart tins (with removable bottoms) on a baking sheet. Roll out 1 portion of dough on a lightly floured surface with a lightly floured rolling pin into a 16- by 10-inch rectangle. Cut into 6 rough squares. Gently fit each square into a ring (do not stretch dough). Trim excess dough flush with the rim. Lightly prick each shell several times with a fork and chill until firm, about 30 minutes.
3. Preheat oven to 375°F (190°C) (non-convection).
4. Line shells with foil and fill with pie weights or dried beans to weigh down. Bake until sides are set, about 20 minutes. Carefully remove weights and foil and bake shells until golden-brown all over, 5 to 8 minutes. Cool completely on baking sheets on racks, leaving in tins.
5. Reduce oven temperature to 350°F (175°C) (non-convection).
6. Assemble tarts: Cook haricots verts in salted boiling water until crisp-tender, about 3 minutes. Drain and divide among 6 tart shells, with ends resting on the edge slightly. Place a round of goat cheese in the center of each.
7. Whisk together custard ingredients. Fill shells with custard, leaving 1/2-inch of pastry exposed. Sprinkle chives over the custard, then add 3 tomato halves to each tart. Add a bit more custard if necessary, if the filling seems low.
8. Bake tarts on baking sheets until the custard is just set, about 20 minutes. Cool until warm, remove from tins, and enjoy warm, garnished with additional fresh chives. To make ahead, cool completely (in tins), cover and refrigerate (in tins). Re-warm by removing them from tins and placing them on a baking sheet in a 350°F (175°C) oven for a few minutes.

Notes

Pastry Notes: The provided pastry recipe will make enough dough for approximately 12 tarts. Since tart pans can vary in size, it’s always better to have a bit more dough than too little. If you’re only planning to make 6 tarts for this batch, you can refrigerate or freeze the extra dough for a future occasion, such as another batch of these savory tarts or a different pie or tart recipe. Please note that the filling and custard amounts in the main recipe are specifically for 6 tarts. If you decide to make 12 tarts, be sure to double the filling and custard quantities accordingly.

If you choose to use store-bought pastry, you will need enough for two standard pie crusts to yield 6 individual tarts.

Nutrition Information (per serving)

• Serving: 1 serving
• Calories: 581 kcal
• Carbohydrates: 43g
• Protein: 9g
• Fat: 41g
• Saturated Fat: 25g
• Cholesterol: 198mg
• Sodium: 244mg
• Potassium: 197mg
• Fiber: 1g
• Sugar: 2g
• Vitamin A: 1580 IU
• Vitamin C: 6.7mg
• Calcium: 70mg
• Iron: 3mg

Cuisine:

American, Canadian

Course:

Main Course

Author:

Jennifer Maloney

Serving Suggestions for Your Savory Tarts

These goat cheese and tomato tarts are incredibly versatile and pair well with a variety of accompaniments, making them suitable for different meal occasions:

• Light Lunch or Brunch: Serve them warm or at room temperature with a simple mixed green salad dressed with a light vinaigrette. A sprinkle of toasted nuts like walnuts or pecans can add extra crunch.
• Elegant Dinner: For a more substantial meal, consider pairing the tarts with a vibrant quinoa salad, a side of roasted seasonal vegetables, or a bowl of creamy tomato soup. A glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, would complement the flavors beautifully.
• Appetizer Platter: Cut larger tarts into smaller wedges or serve the individual tarts as part of an elaborate appetizer spread. They’re excellent alongside olives, cured meats, and crusty bread.
• Picnic Essential: Their individual portability makes them perfect for picnics. Pack them chilled, and they’ll be ready to enjoy once you reach your destination.

Frequently Asked Questions (FAQ)

Can I use a different type of cheese?

While goat cheese offers a unique tangy flavor that’s central to this recipe, you can experiment with other cheeses. Feta cheese, ricotta, or even a mild blue cheese could provide interesting variations. Keep in mind that the texture and saltiness will differ, so adjust seasoning as needed.

Can I make these tarts gluten-free?

Absolutely! The easiest way to make these tarts gluten-free is to use a high-quality gluten-free pie crust or pastry dough. Ensure all other ingredients are naturally gluten-free. The filling itself is naturally gluten-free.

What other vegetables can I add to the tarts?

These tarts are quite flexible! Thinly sliced zucchini, bell peppers, sautéed mushrooms, spinach (wilted and squeezed dry), or even caramelized onions would make delicious additions. Feel free to experiment with your favorite seasonal produce.

Can I prepare the filling in advance?

You can definitely prepare parts of the filling in advance. The custard mixture can be whisked together and stored in the refrigerator for up to 24 hours. The haricots verts can be blanched and trimmed. However, for the freshest results, assemble and bake the tarts closer to serving time.