Goat Cheese Tomato Tart

If you're a tomato and goat cheese lover like we are, this one is for you! We've never met a tomato that we didn't like, and now that our garden is producing I am making anything and everything with them. I whipped this a few weeks back and got so many messages about it I wanted y'all to have the recipe. Here's to all my tomato loving friends out there. 

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective


2 Large Heirloom Tomatoes (you may not need both)

1 Cup (About 5 Mini Heirloom Tomatoes)

1 Cup of Whole Milk Ricotta Cheese 

2 Cups of Parmesan Cheese 

1/2 Cup of Chopped Basil 

5 oz. Goat Cheese with Herbs 

1 Pie Crust 

1 Tart Pan or Pie Dish



1. Remove Pie Crust and let thaw, roll out and place on top of your tart pan. Begin shaping it into the pan. Once formed bake in the oven for ten minutes on 350 degrees to stabilize the base.

2. While crust bakes, slice Tomatoes about a quarter inch thick, pat them dry with paper towels. Feel free to add a little salt to absorb moisture. This will reduce the wateriness of the tart. Remove the tart pan from the oven, let cool slightly.

3. In a medium mixing bowl, combine 1 1/2 Cups Parmesan, 1 Cup Ricotta, and the 5oz. Goat cheese together, then add in a 1/4 cup of basil. Mix Well. (remaining Parmesan and chopped basil will be used for topping) 

4. Begin the layering process. Place half of your cheese mixture onto your tart crust base. Spread evenly, then layer with 4 large heirloom slices. Repeat cheese mixture, then large heirlooms, and add in your mini heirlooms on top. You should have two solid layers.

5. Top your last layer with remaining Parmesan and Basil.

6.  Bake at 380 degrees for 20- 25 minutes or until warm and bubbly. 


Christina Brockman