Tomato Tart with Goat Cheese and Pistachio Crust
Sweet tomatoes meet a savory goat cheese filling and buttery pistachio crust in this delicious tomato tart with goat cheese. A perfect ode to summer when tomatoes are at their best.
Take advantage of sales on fresh tomatoes and butter at Safeway to make this tomato tart with goat cheese this week.
Tomatoes are at their peak of flavor in the summer when they are in season.
It’s the perfect time to make a tomato tart. But, not just any tart – this tart is full of savory goat cheese and a homemade pistachio crust. It’s relatively easy to make and it’s absolutely delicious!
If you are a tomato fan, you will love this tart! It’s so full of flavor and has a wonderful texture.
My love for tomatoes started when I was just a child. We did a lot of road trips throughout Colorado, exploring the splendor of the state. Rather than chips, pretzels or packaged goods for snacks, my parents would pack fresh sliced tomatoes, cucumbers, and hard-boiled eggs. Sprinkled with a touch of sea salt and fresh black pepper, we loved the fresh flavors of summer.
Healthy, fresh, and real food! If only I could instill those eating habits with my own kids ;-).
Ingredients
Pistachio Crust
- 1 1/4 cup whole wheat flour
- 1/2 cup shelled and roasted pistachios
- 1/4 teaspoon salt
- 1 cup butter (1 stick), cubed and cold
- 1 tablespoon water
Goat Cheese Filling
- 4 oz Primo Taglio Herbed Goat Cheese
- 2 eggs, room temperature
- 1 teaspoon thyme
- 1 tablespoon Dijon mustard
- salt and pepper
Tomato Topping
- 3 heirloom tomatoes
- 5-6 cherry or grape tomatoes, mixed
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- olive oil
- flake salt to finish
Add these items to your Safeway shopping list for grocery delivery or pickup, here or by clicking the buy now button below.
How to Make a Pistachio Crust
While you could make this tart with a traditional pie crust or with a flaky puff pastry crust, I like the texture and flavor combo of a nut-based crust. It’s healthier and homemade!
You can use any nuts on hand, but pistachios add a great crunch and flavor to the crust.
Preheat the oven to 375° F.
In a food processor, combine the pistachios, wheat flour, salt, cold cubed butter, and pulse until the mixture resembles coarse sand. Add 1 tablespoon water and pulse until the dough comes together.
Press the dough into your pie dish, smoothing it out until it’s about 1/4 inch thick around the sides and bottom. I used an 11″ tart pan with removable bottom, but any pie dish or quiche pan will work.
Bake the crust for 10 minutes in a preheated oven to set.
Meanwhile, slice the tomatoes and place them on a paper towel-lined sheet pan. Salt the tomatoes on both sides to remove the excess liquid. Let the tomatoes sit for about 15 minutes, then blot them dry with a paper towel.
Prepare the goat cheese filling
In a medium bowl, combine the goat cheese, thyme, eggs, Dijon mustard and a pinch of salt and pepper with a hand mixer until smooth. Don’t skip the Dijon – I know it sounds strange – but it literally adds a fantastic punch of flavor to the filling that you don’t want to miss.
Remove the baked crust from the oven and pour the goat cheese mixture into the tart pan over the crust. Smooth over with a knife to evenly distribute the filling.
Bake the goat cheese filling for 10 minutes until the mixture is firm.
Remove the tart from the oven and top with the fresh tomato slices, overlapping slightly, brush with olive oil, and top with fresh thyme and freshly cracked black pepper.
Bake at 375° F for 25 minutes.
Top with flaky sea salt before serving.
Note – if there is excess liquid in the tart pan, blot it gently with a paper towel before slicing.
The tart is perfect for summer gatherings, lunch with your girlfriends, as an appetizer or as a light meal.
Tomato and Goat Cheese Tart
Ingredients
Pistachio Crust
- 1 1/4 cup whole wheat flour
- 1/2 cup shelled and roasted pistachios
- 1/4 teaspoon salt
- 1 cup butter 1 stick, cubed and cold
- 1 tablespoon water
Goat Cheese Filling
- 4 oz Primo Taglio Herbed Goat Cheese
- 2 eggs room temperature
- 1 teaspoon thyme
- 1 tablespoon Dijon mustard
- salt and pepper
Tomato Topping
- 3 heirloom tomatoes
- 5-6 cherry or grape tomatoes mixed
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- olive oil
- flake salt to finish
Instructions
- Preheat the oven to 375° F.
- In a food processor, combine the pistachios, wheat flour, salt, cold cubed butter, and pulse until the mixture resembles coarse sand. Add 1 tablespoon water and pulse until the dough comes together.
- Press the dough into your pie dish, smoothing it out until it's about 1/4 inch thick around the sides and bottom. I used an 11" tart pan with removable bottom, but any pie dish or quiche pan will work.
- Bake the crust for 10 minutes in a preheated oven to set.
- Meanwhile, slice the tomatoes and place them on a paper towel-lined sheet pan. Salt the tomatoes on both sides to remove the excess liquid. Let the tomatoes sit for about 15 minutes, then blot them dry with a paper towel.
- Prepare the goat cheese filling.
- In a medium bowl, combine the goat cheese, thyme, eggs, Dijon mustard and a pinch of salt and pepper with a hand mixer until smooth.
- Remove the baked crust from the oven and pour the goat cheese mixture into the tart pan over the crust. Bake for 10 minutes until the mixture is firm.
- Remove the tart from the oven and top with the fresh tomato slices, overlapping slightly, brush with olive oil, and top with fresh thyme and freshly cracked black pepper.
- Bake at 375° F for 25 minutes.
- Top with flaky sea salt before serving.
- Note - if there is excess liquid in the tart pan, blot it gently with a paper towel before slicing.
What to Serve with a Tomato Goat Cheese Tart?
While the tart is great on its own, it’s delicious served with a fresh summer salad. Here are a few suggestions:
Cherry Tomato and White Bean Salad
Chopped Kale Salad With Grapes and Pistachios
Shaved Brussels Sprouts Salad With Blue Cheese & Cherries
Be sure to leave a review and comment below letting me know your thoughts about the tart.
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