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    Home » Recipes » Main Course Recipes

    Tomato and Goat Cheese Tarts

    Jul 26, 2018 | by Jennifer | Last Updated: Jun 4, 2021

    Jump to Recipe

    These Tomato and Goat Cheese Tarts are a goat cheese lovers dream. Perfect for lunch or enjoy for dinner with a salad.

    goat cheese tomato tarts on wood background

    If you are a goat cheese lover, you will love these Tomato and Goat Cheese Tarts. These tarts feature a generous slice of warm goat cheese in the middle, together with tomatoes, chives and some green beans, all in a lighter custard base, for a lighter, perfect-for-Summer bite.

    And while the haricots vert (green beans) might seem a little random here, but they really worked, especially if not over-cooked so they keep a little of their fresh flavour. I loved having these tarts in the fridge. They warmed up beautifully and were a lovely lunch. Add a salad for a great Summer dinner, too.

    Cook's Notes

    You can cook the green beans in the microwave as well. Simply place on a plate, cover with plastic wrap and cook on high for 30-45 seconds, or until tender-crisp.

    These keep nicely in the fridge. To re-warm, place tarts (out of tins) on a baking sheet and pop in a 350F oven for a few minutes, or until just warmed.

    If you'd like to enjoy these great flavours in one large easy tart, simply double the filling and custard amounts and add to a regular pie crust or tart tin.

    goat cheese tomato tarts on wood background

    goat cheese tomato tarts on wood background

    Goat Cheese and Tomato Tarts

    Lovely mini tarts, baked in 4-inch tart forms with removable bottoms. Filled with goat cheese, cherry tomatoes and green beans. Lovely for lunch or with a salad for dinner.
    Author: Jennifer
    5 stars from 5 ratings
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    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Main Course
    Servings 6 4-inch tarts

    Ingredients
     

    For pastry dough (or start with store-bought pie pastry): *See Recipe Notes

    • 2 1/2 cups all-purpose flour
    • 1 cup cold unsalted butter, cut into 1/2-inch pieces
    • 1/2 tsp salt, reduce if using salted butter
    • 5 to 8 Tbsp ice water

    For goat cheese and tomato filling:

    • 8 haricots verts, trimmed and cut into 3-4 inch lengths
    • 9 grape or cherry tomatoes, halved
    • 6 rounds goat cheese, about 1/2-inch thick
    • 2 tsp finely chopped chives, plus more for garnish

    For custard:

    • 1/2 cup whole milk
    • 1/2 cup heavy cream
    • 2 large eggs
    • 1 large egg yolk
    • Salt and freshly ground pepper
    Prevent screen from going dark

    Instructions
     

    • Make pastry dough: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough. Turn out dough onto a work surface and divide into 2 portions. Flatten slightly, then wrap in plastic wrap and chill until firm, at least 1 hour.
    • Make tart shells: Arrange 6 tart tins (with removable bottoms) on a baking sheet. Roll out 1 portion of dough on a lightly floured surface with a lightly floured rolling pin into a 16- by 10-inch rectangle. Cut into 6 rough squares. Gently fit each square into a ring (do not stretch dough). Trim excess dough flush with rim. Lightly prick each shell several times with a fork and chill until firm, about 30 minutes.
    • Preheat oven to 375°F.
    • Line shells with foil and fill with pie weights or dried beans to weigh down. Bake until sides are set, about 20 minutes. Carefully remove weights and foil and bake shells until golden-brown all over, 5 to 8 minutes. Cool completely on baking sheets on racks, leaving in tins.
    • Reduce oven temperature to 350°F.
    • Assemble tarts: Cook haricots verts in salted boiling water until crisp-tender, about 3 minutes. Drain and divide among 4 tart shells, with ends resting on edge slightly. Place a round of goat cheese in the centre.
    • Whisk together custard ingredients. Fill shells with custard, leaving 1/2-inch of pastry exposed. Sprinkle chives over custard part, then add 3 tomato halves to each tart. Add a bit more custard if necessary, if they seem low.
    • Bake tarts on baking sheets until custard is just set, about 20 minutes. Cool until warm, remove from tins and enjoy warm garnished with additional fresh chives.  To make ahead, cool completely (in tins), cover and refrigerate (in tins). Re-warm by removing from tins and placing on a baking sheet in a 350F oven for a few minutes.

    Notes

    Notes: Pastry recipe will make enough pastry for 12 tarts. Since tart pans vary in size, I thought it was better to have too much, than too little. If you are only making the 6 tarts, you can refrigerate or freeze your extra dough for another batch later or some other pie or tart. Note that the filling/custard amounts are for 6 tarts. Double if you are making 12.
    If you are starting with store-bought pastry, you will need enough for 2 crusts for 6 tarts.

    Nutrition

    Calories: 581kcal | Carbohydrates: 43g | Protein: 9g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 198mg | Sodium: 244mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1580IU | Vitamin C: 6.7mg | Calcium: 70mg | Iron: 3mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine American
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Kristie says

      August 10, 2018 at 7:32 pm

      5 stars
      Absolutely delicious! Made them for dinner tonight! Going to make them again this weekend because everyone wants them in their lunches next week. Thank you for another gorgeous recipe!

      Reply
      • Jennifer says

        August 10, 2018 at 8:15 pm

        So glad to hear, Kristie! I ate these out of the fridge for lunch for a few days and it was such a treat to have them there to grab :) Thanks!

        Reply
    2. Laura | Tutti Dolci says

      July 31, 2018 at 12:48 am

      What perfect little tarts, tomatoes and goat cheese are delicious together!

      Reply
      • Jennifer says

        July 31, 2018 at 7:57 am

        Thanks Laura :)

        Reply
    3. Dawn says

      July 28, 2018 at 3:19 pm

      5 stars
      These definitely are a cheese lover's dream! I do really love goat cheese...well, all types of cheese to be honest! These not only look stunning, I bet they taste AMAZING! I could legit make a meal out of these alone :)

      Reply
      • Jennifer says

        July 29, 2018 at 9:16 am

        Thanks Dawn and yes, me, too :)

        Reply
    4. Milena says

      July 27, 2018 at 9:31 am

      5 stars
      We have haricot verts and cherry tomatoes ready to harvest in our tiny garden - how fun to be able to use them in these gorgeous tarts! Love the fresh flavors and how pretty they look.

      Reply
      • Jennifer says

        July 27, 2018 at 6:21 pm

        Thanks Milena :) They were addictive little tarts. Was sorry to see them gone!

        Reply
    5. Mary Ann | The Beach House Kitchen says

      July 26, 2018 at 4:18 pm

      5 stars
      These are the prettiest little tarts Jennifer. And so perfect for summer. I'd enjoy them for lunch or dinner with a side salad and a glass of wine!

      Reply
      • Jennifer says

        July 26, 2018 at 7:58 pm

        Thanks Mary Ann and yes, a perfect Summer dinner :)

        Reply
    6. Tricia @ Saving Room for Dessert says

      July 26, 2018 at 3:36 pm

      I love my little mini-tart pans and I love these tarts! All that wonderful cheese and I absolutely adore green beans. I would have never thought to add them in a tart but bet it's a terrific addition. I would love these in my refrigerator as well!

      Reply
      • Jennifer says

        July 26, 2018 at 7:57 pm

        Thanks Tricia and yes, I was sad when they were gone. So nice to have to warm up for lunch :)

        Reply
    7. Shelley S says

      July 26, 2018 at 11:57 am

      What do you mean by “goat cheese rounds”? I’d like to make this weekend, but not exactly sure what you mean...?

      Reply
      • Jennifer says

        July 26, 2018 at 12:04 pm

        Hi Shelley, it's just the thick slices you take from the goat cheese log. They will be the "rounds".

        Reply
    8. Cheyanne @ No Spoon Necessary says

      July 26, 2018 at 9:15 am

      5 stars
      These tarts are just the cutest thing ever, Jennifer! Not to mention the flavors sound amazing! Summer fare at its finest! These would be such a hit at a party... you know, if I was willing to share. ;)

      Reply
      • Jennifer says

        July 26, 2018 at 9:20 am

        Thanks Cheyanne and yes, it's hard to beat goat cheese in tarts, in my opinion :)

        Reply

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