Fresh Tomato Tart with Goat Cheese Cream and Oregano

Today being the first official day of the summer, it only seemed suiting to celebrate with the perfect meal for a warm sunny day. When tomatoes make their way to the farmer’s market and are perfectly ripe and sweet it breaks my heart to overpower them with too many other ingredients or to cook them down. This tart is just perfect for that kind of feeling because the tomatoes stay uncooked, just lightly dressed with olive oil and red wine vinegar, and lay atop a parmesan crusty dough with a goat cheese cream. Served with a simple lemony salad and a cold drink, it really is a blissful meal.

I really like flavoring doughs and this particular dough was just delicious with added parmesan. The only important thing is to really make sure that the butter is cold when you want to use it to make the dough. This will make sure that the dough has the right consistency and will form nicely. The dough is more of a crispy kind of dough but lends itself quite perfectly to the plump tomatoes and velvety goat cheese. Every summer, a couple dishes really stand out in my kitchen, and this is definitely one of those dishes …. for the time being, summer has just begun!

Fresh Tomato Tart with Goat Cheese Cream and Oregano
Loosely adapted from Donna Hay
Serves 6

2 cups of all purpose flour
1 cup of finely grated Parmesan
150g of cold butter, chopped
1 teaspoon of salt
1 egg
1 tablespoon of cold milk
5 tomatoes, thinly sliced
3 tablespoons of red wine vinegar
3 tablespoons of olive oil
1/2 cup of soft goat cheese
2 teaspoons of the tomato vinaigrette (red wine vinegar and olive oil)
2 tablespoons of pesto (optional)
A handful of fresh oregano
Salt and freshly ground pepper

Place the flour, parmesan, butter and salt in the bowl of a food processor and process for 1-2 minutes or until the dough resembles fine bread crumbs. Add the egg and milk and process for 2 minutes or until a smooth dough forms. Wrap in plastic and refrigerate for 30 minutes.

Preheat your oven to 350F. Cut the dough in half (if making 2 tarts) and roll out between two sheets of parchment paper. Roll the dough to make two evenly sized circles, about 1/4 inch thick. The dough is quite fragile, so roll with care!

Prick pastry base with a fork and place on a parchment-lined baking sheet. Cover with a circle of parchment and fill with baking weights or rice. Cook for 15 minutes. Discard the paper and weights and cook for another 10 minutes or until the dough is just cooked though and lightly golden.

Place the tomato slices, vinegar, olive oil and a good pinch of salt and pepper in a bowl. In a separate smaller bowl, add the goat cheese and pesto (if using). Extract 2 teaspoons of the tomato vinaigrette and add to the goat cheese to make it creamier and less dense.

Using the back of a spoon carefully divide the goat cheese cream between the two tarts and top with tomato slices. Garnish with torn oregano leaves. Enjoy!

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20 Comments on Fresh Tomato Tart with Goat Cheese Cream and Oregano

  1. Jennifurla
    June 21, 2010 at 10:51 pm (8 years ago)

    Well this just looks fantastic

  2. islandeat
    June 22, 2010 at 12:22 am (8 years ago)

    This is a good kick-off to summer. Thanks for the recipe, Dan

  3. Junglefrog
    June 22, 2010 at 2:26 am (8 years ago)

    You just made me drool …:)
    that looks so incredibly good and you are right that it is the perfect way to eat tomatoes!

  4. MeetaK
    June 22, 2010 at 3:50 am (8 years ago)

    i love simple tarts like this in the summer – a glass of chilled wine and the evenings are perfect!

  5. Elga
    June 22, 2010 at 5:33 am (8 years ago)

    A typical Italian dish, perfect in his colours and flavours!

  6. Jessica @ How Sweet
    June 22, 2010 at 6:42 am (8 years ago)

    That tart looks perfect. I am always up for something with goat cheese.

  7. Jenious
    June 22, 2010 at 10:06 am (8 years ago)

    Looks gorgeous and delightfully fresh.

  8. DessertForTwo
    June 22, 2010 at 11:22 am (8 years ago)

    How perfect for summer! Now if my tomatoes would hurry up and ripen!

  9. Allison
    June 22, 2010 at 11:25 am (8 years ago)

    Looks lovely. Great summer dish and the tomatoes look so amazing

  10. Patricia Scarpin
    June 22, 2010 at 12:10 pm (8 years ago)

    Jen, these tarts are precious! Now I’ll be craving them all winter long… 😉

  11. smalltownoven
    June 22, 2010 at 10:12 pm (8 years ago)

    I was sold at goat cheese. This looks so delicious!

  12. Nina Timm
    June 23, 2010 at 1:21 am (8 years ago)

    I have only one word to describe this……….glorious!
    I love tomatoes and I love the thin crust you have mad ehere….and goat’s cheese cream…nope it does not get any better!!

  13. Cakebrain
    June 24, 2010 at 12:58 pm (8 years ago)

    I think the tomato goat cheese combination is divine!

  14. M.
    June 24, 2010 at 2:54 pm (8 years ago)

    this just looks mouthwatering, so fresh and simple…I’m loving this tomato season!

  15. Winnie
    June 25, 2010 at 8:35 am (8 years ago)

    This looks simple and PERFECT.

  16. lostpastremembered
    June 26, 2010 at 6:09 pm (8 years ago)

    WHat a beautiful dish… it’s just coming into tomato season here… can’t wait to try this when they are at their best!!! The photo is sensational

  17. peasepudding
    June 26, 2010 at 9:35 pm (8 years ago)

    Yum, tomatoes & goats cheese perfect combination.

  18. Tami
    July 5, 2010 at 6:42 pm (8 years ago)

    Wow, I love the version of a tomato tart. I love that the pastry is flat, like a cookie. That just makes it so easy and also makes for an interesting presentation. Can’t wait to try this.


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