Everyone should have an Easy Summer Tomato Tart recipe as a fall back on for quick and lazy dinners.  I am so excited to share this recipe with you, as I LOVE it as much as I love all things cheese.  American, French, Italian, Portuguese, Basque, I do not discriminate.  Unfortunately, Lenny was diagnosed with high cholesterol and has decided to cut out dairy.  I care about this man’s heart and his well-being, so I have been supportive, by not buying any cheese.  What do I do when he is gone?  I indulged.  I know I am weak.  I took full advantage, and there was a lot of cheese.  I had some of this amazing tangy goat cheese left over from my cheese affair and made this delicious tomato tart.

Easy Summer Tomato Tart

Now during dinner parties, you will often find me by the cheese plate.  Gorging myself with the sweet, salty, spicy and ever so creamy cheeses.  Half of the times, I don’t even put the slice or dollop of heavenly creamiest on a cracker or bread.  Insert directly into my mouth.  It is becoming rather, embarrassing.

Easy Summer Tomato Tart

Summer tarts are a favorite of mine.  They are light little meals that go perfectly with a salad and glass of wine.  As well they are delicious using any sort of vegetables;  squash, fennel, potatoes and in this case summer tomatoes.  Get creative.  Run with the possibilities.

Easy Summer Tomato Tart

For Summer Fest this week we are talking tomato.  Tomatoes have been exceptionally delicious this summer and we have been enjoying them very often.  They are wonderful in salads, soups, chutneys, jams, and tarts.  Enjoy them roasted, grilled and baked.  Try stuffing them with a favorite tuna salad or even crab.

I make a couple of versions of a summer tomato tart.  One has a custard base, and this particular recipe has a savory pastry crust and is filled with tangy goat cheese.  To make a savory herbed crust, knead a handful of fresh herbs into the dough.  Use whatever tickles your fancy.  I used fresh rosemary and verbena, which went really well with the goat cheese and tomatoes.  I used an assortment of cherry tomatoes, yellow, orange, red, and brandy colored to make the tart “pretty”.  During baking, the tomatoes burst and their sweet juices mingle with the tangy goat cheese.  It is heaven.  Be sure to let the tart sit for 15 minutes, you want it to settle as well it is wonderful served slightly warm.

How do you enjoy summer tomatoes?

Be sure to visit the Food Network Summer Fest bloggers to see what other fun recipes you can make summer tomatoes.  Next week we will be featuring peppers.

Cooking With Elise: Fresh Tomato Sauce
Jeanette’s Healthy Living: Tomato Gazpacho Salsa
Napa Farmhouse 1885: Tomato Cobbler Anyone?
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn
What’s Gaby Cooking: Chicken Kebabs With Romesco Sauce
Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado
Feed Me Phoebe: Roasted Fresh Tomato Puttanesca Sauce
Made By Michelle: Tomato and Pesto Pizza
Ingredients, Inc.: Lighter Fried Green Tomatoes
Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes
Daily*Dishin: Spicy Tomato-Tomatillo Chicken Tenders
From My Corner of Saratoga: Tomato Jam
Dishin & Dishes: Tomato Zucchini Frittata
And Love It Too: Roasted Garlic, Basil and Tomato Paleo Tart
Healthy Eats: The Fresh-for-Once Tomato
Sweet Life Bake: Pico de Gallo
Zaika Zabardast: Grilled Tofu and Sun-Dried Tomato Pesto Sandwich
Thursday Night Dinner: Tomato and Watermelon Salad
Cooking Channel: How to Prepare Summer Tomatoes
FN Dish: Tomatoes Go Beyond Salads

Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Easy Summer Tomato Tart


1 pint assorted cherry tomatoes

5 ounces goat cheese

olive oil

maldon salt

fresh cracked black pepper

pastry dough – use your favorite recipe

fresh herbs, minced and mixed in with the dough

How To:

Preheat the oven to 425.

Roll out your pastry dough to fit your tart pan.

Place on a baking sheet. Blind bake for 15 minutes. Remove from the oven and let cool.

Crumble the cheese over the cooled tart shell.

Cover the cheese with the tomatoes.

I cut the larger ones in half and leave the smaller one’s whole.

Drizzle with a little olive oil.

Sprinkle with a little salt and pepper.

Bake for 25 – 35 minutes, just until the cheese is bubbly.

Remove from the oven and let sit for 15 minutes.





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