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–+ servings

Single Tomato Tarts

5 | 2 reviews
These tomato tarts are personal-sized and perfect for serving at parties, brunches, or gatherings. They're also pretty fun to make just for yourself, too. Creamy goat cheese melts into the tart, while the tomato celebrates all the best that summer has to offer.
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings

Equipment

Ingredients

  • 1 all-butter pie crust, fridge temperature
  • 1 large heirloom tomato
  • 6 ounces goat cheese, sliced or crumbled
  • 1 large egg, for egg wash
  • Flaky salt, for topping
  • 1 cup fresh basil leaves, or any tender herbs, for topping

Instructions 

  1. Remove your pie crust from the fridge, add it to a lightly floured surface and roll it out into a large rectangle, aim for it to be 12 inches by 8 inches.
  2. Move the pie crust to a half sheet pan covered in parchment paper. Transfer this to the fridge to chill.
  3. Slice the heirloom tomato crosswise, starting from the bottom. This should give you about 6 round slices.
  4. Slice or crumble the goat cheese and set aside.
  5. Set a rack to the center of the oven and preheat to 375°F.
  6. Remove the crust from the fridge and use a bench scraper to cut it into six square pieces, each 4 inches by 4 inches.
  7. Place the goat cheese in the center of each tart. Layer a tomato slice on top.
  8. Gently pull in the edges of the pie crust, folding them over the edge of the tomato slice similar to how you would pinch a dumpling wrapper. Place the tarts back in the fridge to chill while the oven finishes preheating.
  9. When the oven is ready, whisk together the egg and brush all the edges of the crusts with a thin layer of the egg wash.
  10. Bake for 25-30 minutes or until the crusts are deeply golden. Remove from the oven and let cool, then sprinkle the tarts with a pinch of flaky salt.
  11. Tear the basil (or tender herbs) over the tarts and serve warm!