This Tomato Tart Recipe (Five Ingredients) is such a great way to utilize juicy summer tomatoes! A cheesy goat cheese base is baked in store-bought pie crust, and topped with sweet tomatoes and basil. Such a great way to utilize juicy summer tomatoes!
Tomato Tart Recipe (Five Ingredients)
This tomato pie is what summer’s all about. Juicy tomatoes are layered on top of a basil and goat cheese custard that’s been gently baked into a flaky pie crust. It’s so simple (hello five ingredients!), but filled with so much flavor. I love to serve it with a big green salad, maybe this everyday kale salad, or this tuscan salad (from the salad bar), and a crisp glass of dry white wine.
Part of the ease of this recipe is taking help from the store with a pre-made pie crust. When I’m working and trying to get dinner on the table, honestly, making a pie crust from scratch is just not something I want to waste my time on. I find that store-bought crusts these days are pretty high-quality, so I have no problem pulling one out when needed. If you are totally against, by all means, make your own!
What is a tomato pie or tart?
When I told my toddler we were having tomato pie for dinner, he got a little twinkle in his eye, because he literally thought we were eating dessert for dinner. I had to break the news to him that a tomato pie, is just a savory pie, packed with tomatoes and cheese. He was slightly disappointed to say the least.
I however, prefer a savory pie. A traditional tomato pie, southern-style, typically has one layer of tomatoes, and then another layer of cheese and mayo. The whole pie is baked together, until it’s gooey, warm, and sinfully delicious. While I LOVE that version, this one is just a touch different.
Our tomatoes are SO juicy and delicious right now, I thought it would be doing a disservice to the little gems to bake them off and rid each one of its innate sweetness and juiciness.
What’s the difference between tomato pie and a tomato tart?
So really the only difference is the vessel in which you cook the tart or pie in. Here, we’re using a shallow tart pan, and only a bottom crust, which is technically a tart. A pie is typically served in the pie pan its baked in, and has a top and bottom. (Although my favorite pies like this and this only have a bottom crust.)
Ingredients in Tomato Tart Recipe (Five Ingredients)
- tomatoes: the juiciest you can find!
- goat cheese
- pie crust
Steps to making Tomato Tart
- Preheat oven to 350 degrees. Spray a tart pan with a removable bottom with non-stick cooking spray.
- Add basil to a food processor, blend until finely chopped. Add goat cheese, and eggs. Blend until smooth. Season with salt and pepper.
- Place pie crust in prepared pan. Pour custard on top. Bake until lightly golden brown and set, about 30 minutes.
- Cool the pie for 15 minutes. Layer tomatoes on top. Sprinkle with plenty of salt and pepper. Sprinkle basil on top.
What if I don’t have a tart pan?
That’s ok! Just use whatever pie pan you have on hand, but keep in mind, it won’t fill the entire pan.
What kind of pie crust did you use?
So I just used good-old fashioned Pilbusry pie crust from the refrigerator section, but I’ve had good luck with Trader Joe’s. If you want a from-scratch recipe, I love this crust from our French Silk Slab Pie which is a combination of a butter and shortening crust.
Can this Tomato Tart Recipe (Five Ingredients) be made in advance?
Yes! This can be made the day before, wrapped in plastic and then assembled right before serving.
I don’t like goat cheese, what do I use instead?
I haven’t tried this with anything else, but I imagine you could also use cream cheese or Boursin. You could also use half goat cheese and half cream cheese if you just want a less goat cheese-heavy flavor.
Substitutions and Tips and Tricks for Recipe Success
- Make sure your goat cheese is at room temperature, otherwise it won’t blend as smooth.
- If your tomatoes aren’t super sweet and juicy, try sprinkling them with a little bit of salt about 15 minutes for assembly.
- Add in tarragon, chives or any of your favorite herbs for a slight change in flavor.
Tools/pretty things used in today’s post
Fresh Tomato Pie
This Fresh Tomato Pie is such a great way to utilize juicy summer tomatoes! A cheesy goat cheese base is baked in store-bought pie crust, and topped with sweet tomatoes and basil.
- 11 oz goat cheese, softened
- 1 cup basil leaves + more for garnish
- 2 large eggs
- 1 pie crust
- 1 large tomato, sliced
- 1/2 cup cherry tomatoes, halved
Preheat oven to 350 degrees. Grease a tart pan with a removable bottom with non-stick cooking spray.
Add basil to the bottom of a food processor. Pulse until finely chopped. Add goat cheese, eggs, and a pinch of salt and pepper. Blend until smooth.
Place pie crust in prepared tart pan. Use fingers to cut off any excess pie crust from the top of the pan. Press crust into the pan. Pour filling on top. Place tart pan on a baking sheet and bake for 30 minutes, or until top is lightly golden brown and set. Remove from oven and cool for at least 15 minutes or to room temperature.
Arrange sliced tomatoes on top of the pie. Sprinkle with extra basil. Serve warm, room temperature, or cold.