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As summer starts to wind down, I love to celebrate the end of tomato season with this beautiful tomato tart.
This tart has four main components: deep roasted tomatoes, creamy goat cheese, sweet caramelized onions, all in a shortcrust tart shell.
I start by making the caramelized onions. It take a bit of time to make, but the amount of flavor it brings is so worth it! Just onions, olive oil, and time! This part can be done ahead of time (it keeps well in the refrigerator).
Roasting tomatoes intensifies the flavors for a rich, concentrated bite of tomato. I prefer to roast the tomatoes ahead of time and layer everything separately-some tomatoes can release too much juice and cause the bottom of the crust to get soggy. This way, I can be sure to get just the right amount of color on the tomatoes, too.
It all goes into a pre-baked crust. My Pâte Brisée Recipe is really quick to make and perfect for this recipe. It’s buttery, flaky but still light.
Roll out one portion of pastry and line a 10” fluted tart pan.
Blind bake the pastry for the first portion of the baking time, I like to use parchment paper and pie weights. This helps the crust cook evenly and keep it’s shape while baking.
After the pastry has cooled, spread a layer of herbed goat cheese to form the base.
Evenly spread out the caramelized onions. I like to leave a one inch boarder so the bright white goat cheese stands out.
Finally, top with the beautiful tomato slices. I overlap the slices to form a ring and save the best looking tomato for the center of the tart.
This tomato tart is delicious served at room temperature or rewarmed slightly before baking.
Individual Tomato Tarts
You can easily adjust this recipe to make individual tomato tarts. The process is the same, just use four 4.75 inch tart pans in place of the larger tart pan. Blind bake the pastry just like the larger tart shell. Because of the smaller size, the pastry may finish baking a minute or two faster, so be sure to keep an eye on it.
Each one gets an single slice of roasted tomato. These individual tomato tarts are perfect for brunch! Enjoy!
- 1 portion of Pâte Brisée (shortcrust pie dough)
- 4 tbsp olive oil divided
- 2 large tomatoes 1/4 inch slices
- 2 large yellow onions sliced thinly
- 8 oz goat cheese room temperature
- 2 tbsp fresh thyme leaves
Make the caramelized onions
- In a heavy bottom pan, cook the sliced onions with two tablespoons of olive oil on low heat for about an hour and a half. Stir occasionally, until the onions are sweet, a rich brown color, and almost the consistency of jam. Set aside to cool.
Roast the tomatoes
- While the onions are cooking, slice the tomatoes into 1/4” rounds and place on a parchment lined sheet tray. Drizzle over a tablespoon of olive oil and season with salt and pepper. Roast the tomatoes at 375º F for 30 minutes.
Bake the tart shell
- Turn the oven down to 350ºF. Roll out one portion of Pâte Brisée and line a 10 inch fluted tart pan. Place a piece of parchment paper over the pastry and fill the pan with pie weights. Blind bake the pastry for 20 minutes, then remove the parchment paper and pie weights. Return to the oven and finish baking until the crust is golden on the bottom and the sides are just beginning to brown, 20-25 minutes. Allow the crust to cool completely before filling.
Assemble the tomato tart
- In a small bowl, stir the goat cheese with one tablespoon of olive oil to soften slightly. Stir in the thyme and season with salt and pepper.
- Fill the bottom of the tart shell with the goat cheese. Next, spread on an even layer of caramelized onions, leaving a one inch boarder of cheese. Carefully place the roasted tomatoes on top, overlapping slightly to form a circle. I always save the best looking tomato to fill the center of the tart. Serve at room temperature or warm in the oven slightly. Enjoy!