Tomato, Feta, and Goat’s Cheese Tart
This tart has been a beloved recipe in our house for years, thanks to its simplicity and bold flavours. As tomato season wraps up, it’s the perfect time to make the most of the sweetest, ripest tomatoes you can find. I was once told, never skimp on good tomatoes, and it couldn’t be truer for this recipe. When roasted, they turn jammy and rich, their sweetness is balanced perfectly by the tangy feta and creamy goat’s cheese.
The shortcrust base is key here - it provides a buttery, crisp layer that holds everything together without turning soggy. Saying that, it is also the perfect vehicle for a range of savoury toppings, versatile to whatever vegetables are in season. A go-to for an easy lunch or dinner, with the freshness of thyme adding a herbal lift and some grated nutmeg for some added warmth. Simple, seasonal, and endlessly adaptable.
TIP: To ensure a crisp pastry bottom, blind bake the shortcrust before adding the filling. With such a high yield of tomatoes in this recipe, this is a key way to ensure that the crust doesn’t go soggy.
SWAP OUT: If you prefer to eat more seasonally and with the months turning cooler, you could swap the tomatoes with roasted red peppers or butternut squash to achieve that similar sweet-savoury balance.
SERVE WITH: For something more light and fresh, I tend to pair this tart with crushed new potatoes and a crisp rocket salad with a balsamic dressing. If you’re looking for something more substantial, a warm bowl of roasted veggies or even a hearty lentil salad with mixed herbs could round out the meal.
SERVES: 6
I N G R E D I E N T S
For the shortcrust pastry:
250g plain flour
1/4 tsp flaky sea salt
125g cold unsalted butter, cut into 2cm cubes
1 egg yolk
30g - 50g water
1/4 tsp white wine vinegar
For the filling:
Butter, for greasing
200ml double cream
3 medium eggs
20 thyme sprigs, leaves picked
125g softs goats cheese, crumbled
175g feta, crumbled
450g - 500g mixed tomatoes, sliced in half
Nutmeg, a few shavings
Flaky sea salt, a pinch
Crushed black pepper, a pinch
M E T H O D
Pre-heat the oven to 200°C/180C fan/gas 6.
S H O R T C R U S T P A S T R Y:
Place all the dry ingredients in a bowl.
Start to add the cold, cubed butter, gently rubbing it into the dry ingredients with your fingertips as you go. It should have a breadcrumb like consistency.
Slowly drizzle in your water, vinegar, and egg yolk. Mix this with a knife steadily until a dough starts to form. Note** you may not need to use all the liquid.
Wrap in clingfilm and keep in the fridge until you need to use it.
Once you’re ready, begin by greasing a deep, fluted, 25cm loose-based tart tin.
Roll out the pastry to slightly bigger than the tin, leaving enough to hang over the edge.
Lay the pastry into the tin and gently press it into the edges and ridges of the tin, you may want to use your fingertips or the back of a fork. Prick the base of the tin a few times over with a fork.
Put a large piece of baking parchment on top of the pastry and then fill it with baking beans.
Blind bake for 15 minutes, then carefully remove the paper and the beans and bake for 5 minutes more, until golden.
Remove your pastry from the oven, trim away the overhanging edges and set aside to cool.
T H E F I L L I N G:
Mix the eggs, cream and thyme leaves with some salt, pepper, and a few fine shavings of nutmeg.
Next, add the goat’s cheese and half of the feta.
Use a whisk to mix it all, breaking up the goat’s cheese to avoid any large lumps.
Pour the mixture into your cooled pastry case.
Add half of your tomatoes, distributing them evenly throughout the case.
Sprinkle over the other half of the feta and arrange the remaining tomatoes, ensuring they are facing upright.
Bake for 25 minutes, or until the filling mixture is set.
