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Tomato and Goat Cheese Tart/Pie

STOP what you are doing and run to the closest market or grocery and buy up the last of the heirloom tomatoes. At the end of every summer, I make this savory, decadent, delicious heirloom tomato and goat cheese tart/pie combo. It is easy, delicious and seasonal.


1 sheet puff pastry, thawed

2-3 heirloom tomatoes, sliced and salted

1 cup ricotta cheese

½ cup goat cheese

1 lemon, zested and ½ juiced

1 tbsp chives

1 tbsp basil

2 eggs, 1 for pie, 1 for crust

Salt and pepper

Olive oil for topping

Hot honey for topping


1. Preheat oven to 400. Spray a small pie dish with olive oil spray. Lay out puff pastry to thaw.

2. Slice tomatoes. Lay on paper towels and lightly salt. Let moisture absorb while making cheese filling.

3. In a large bowl, combine ricotta, goat cheese, lemon zest, lemon juice, chives, basil, and egg. Blend until well incorporated.

4. Use another paper towel to bloat out excess moisture from tomatoes.

5. Once pastry is thawed, lay in shallow pie dish.

6. Layer cheese mixture then tomatoes, more cheese, then finish with the tomatoes.

7. Fold the excess pastry on top of tomatoes. Stir one egg with a little water and brush the pastry tops. Sprinkle top with salt, pepper, and olive oil.

8. Bake at 400 until center is set. Approx 15 minutes. Check half way through and put aluminum foil on the top- if pastry is starting to burn.

9. Once cooked, remove from oven. Let cool. Top with more basil, chives, and drizzle with hot honey.


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