Sense & Edibility's Chevre and Tomato Tart

Chèvre and Tomato Tart

A sweet and tangy way to beat the Summertime heat. Use your choice of ripe tomatoes to add a little variety. Pre-made pie crust will have you eating dinner in about an hour!

Special equipment needed:

Course Middays
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Author Marta Rivera


Pie Dough (makes 4 1-crust shells or 2 2-crust shells)

  • 1 lb 9oz bread flour
  • 2 tsp kosher salt
  • 5 oz lard or shortening
  • 1 lb cold unsalted butter diced
  • 2/3 cup ice water
  • 2 medium vine-ripened tomatoes
  • 1 pint cherry tomatoes
  • 1 pint black zebra cherry tomatoes or preferred variety
  • kosher salt to extract tomato juices

Tart Filling

  • 20 oz chèvre
  • 3 large eggs
  • 2 cloves garlic crushed
  • 1/2 tsp salt
  • pinch freshly ground black pepper
  • 1 tbsp fresh basil leaves chopped
  • 1/2 tsp fresh mint leaves chopped
  • 1 tsp fresh parsley plus more for garnish, chopped


  1. In a large mixing bowl make the pie dough by combining the flour and salt. Cut in the fats using your fingers or a pastry cutter. Add the water (straining the ice out), and mix to hydrate the flour. Once the dough has formed into a non-sticky ball, turn it out onto a lightly floured surface.
  2. Press flat to create a disc and divide it into four equal portions. Wrap each in plastic wrap and reserve one for now. Refrigerate for at least 30 minutes. You can either refrigerate, or freeze, the remaining pieces for up to two months. 
  3. While your pie dough is chilling, slice your tomatoes into 1/4" thick slices (the cherry tomatoes in half). Place the tomatoes sliced side up on a sheet pan lined with paper towels. Salt liberally to season and extract the excess juice. Cover with another layer of paper towels. Allow to sit for 15-20 minutes.
  4. Preheat your oven to 350°F. Place a rack on the lower 1/3 of the oven.
  5. Once your pie dough has chilled for 30 minutes, remove it from the fridge and roll out into a 14" circle. Line your tart pan with the dough. Make sure to press the dough into the pan completely. Dock the shell by poking it with the tines of a fork. 
  6. Line the shell with aluminum foil and fill with ceramic pie weights or dried beans. Bake the shell for 15 mins. 
  7. While your pie shell is baking, begin preparing your chèvre filling. Using a hand held blender, mix together the cheese, eggs (one at a time), garlic, seasonings and herbs, until smooth. Refrigerate until ready to use.
  8. Remove the shell from the oven and remove the foil and weights. Return the shell to the oven and bake for an additional 15 mins. Take the pan from the oven when baking has finished and allow to cool completely. 
  9. Once your shell has cooled (about 15 minutes), fill it with the chèvre mixture. Arrange the sliced tomatoes in one even layer on top of the filling in a decorative pattern, if desired.
  10. Bake for 35-40 minutes or until the cheese looks dry around the edges and the tomatoes have taken on some color. 
  11. Remove from the oven and allow to cool for 15-20 minutes before serving. Enjoy!

Recipe Notes

Prep time is based on having pie dough already prepared.