Yellow Tomato and Goat Cheese Tart

I’ve been trying (in vain) to get my son to eat what is made for dinner.  If it were up to him, he’d have grilled cheese, dinosaur chicken, bagel bites, or rice every meal.  There have been many nights he’s gone to bed without dinner. I’m holding out, because I do not want to be a short order cook.

For example, I made this beautiful tart for dinner recently.  He was all about the tart while we made it.  I warned him that it contained goat cheese and tomato. He assured me he wanted to eat the tart. During the entire time the tart shell cooled, he kept asking if it was ready to eat. Then, I place a slice in front of him, and he only wanted to eat the crust. Wouldn’t even try a teeny piece of the beautiful, sweet tomato. ~Sigh~ It was another dinner-less night.

My husband came home and assured me the tart was delicious. He ate two pieces before he realized it.

Just in case you didn’t already know, there’s a giveaway going on. Update: giveaway ended.  I also made a colorful salsa with some other heirloom tomatoes.

Disclaimer: Whole Foods provided me with a gift card to purchase ingredients. I am not obligated to post this recipe. All opinions are my own.

original recipe

Yellow Tomato and Goat Cheese Tart

Yellow Tomato and Goat Cheese Tart


1 c flour
1 Tbs sugar
¼ tsp salt
¼ c chilled butter
3 Tbs ice water
4 oz log of goat cheese, softened
3 oz cream cheese, softened
2 tsp chopped fresh chives, plus extra for garnish
1 tsp chopped fresh basil
1 small garlic clove, minced
Black pepper
3 yellow tomatoes, thinly sliced


  1. For the tart shell: Place flour, sugar, and salt in the bowl of a food processor. Cut up butter into small chunks and add to the food processor. Pulse until the mixture looks coarse and sandy.
  2. Sprinkle in the water and pulse the mixture until the dough begins to bunch up into a ball (about 1-2 minutes of pulsing.) Remove dough from food processor and flatten into a disk.
  3. On a lightly floured surface, roll dough into a circle ⅛” thick.Transfer dough to a 9-inch tart shell. Press lightly along the bottom and sides; trim the extra.
  4. Prick bottom of dough with a fork. Line shell with foil, and weigh down with dried beans (or pie weights.) Bake at 400°F for 8 minutes. Remove foil and weights and continue baking shell until golden, about 6-8 minutes longer. Remove from oven and let cool to room temperature.
  5. For the filling: In a medium bowl, whip together the goat cheese and cream cheese with a hand mixer. Add the chives, basil, and garlic; mix to combine. Season with black pepper to taste.
  6. Spread cheese mixture in an even layer along the bottom of the tart shell. Arrange tomato slices in layers over the cheese. Garnish with fresh chives.


To store leftovers: place tart on several layers of paper towels. Cover with a few more layers of paper towels. Wrap in foil and store in fridge.

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Sweet Comments:

  1. This looks amazing! I was a picky eater as a kid too but would only eat veggies! Hang in there.. one of these days he will appreciate your great cooking!


  1. […] I wish @kokocooks was cooking this for me. […]

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