This Tomato & Goat Cheese Tart is the perfect balance of sweet, tangy, and creamy — a stunning dish that looks elegant but couldn’t be easier to make. Featuring a flaky, buttery pie crust filled with a silky goat cheese custard and topped with a luscious homemade tomato jam made from juicy cherry tomatoes and hot honey, this tart is bursting with flavor in every bite.
The goat cheese filling bakes up rich and custardy, while the slow-simmered tomato jam adds a touch of sweetness and heat that pairs beautifully with the creamy cheese. It’s a dish that feels gourmet but uses simple ingredients — perfect for brunch, light lunch, or an impressive appetizer for your next gathering.
Whether you’re a goat cheese lover or just looking for a new savory-sweet tart recipe, this Tomato & Goat Cheese Tart will become a new favorite.
Why you’ll love this recipe!
What ingredients do I need?
- Cherry Tomatoes: Sweet, juicy, and perfect for making jam — they caramelize beautifully with honey and sugar.
- Hot Honey: Adds a subtle kick that enhances the natural sweetness of the tomatoes.
- Goat Cheese: Creamy and tangy, it provides the rich, savory balance to the sweet tomato topping.
- Heavy Cream: Gives the custard a luxurious, silky texture.
- Pie Dough: A buttery, flaky base that ties everything together.
- Fresh Herbs (Thyme & Rosemary): Infuse the jam with depth and a hint of earthiness.
- Eggs & Egg Yolks: Bind the filling and create that luscious, custard-like consistency.
Recipe Variations
- Mini Tarts: Make individual tarts using mini tart shells or a muffin tin for party appetizers.
- Add Caramelized Onions: Layer some caramelized onions under the goat cheese filling for extra depth.
- Tomato-Free Version: Swap the jam for a drizzle of balsamic glaze and roasted red peppers.
- Grab a fun goat cheese flavor to try something new.
- Add a Crumb Topping: Sprinkle with toasted panko or breadcrumbs before baking for extra texture.
Pro Tips
- Use ripe, sweet cherry tomatoes for the best jam flavor — the juicier they are, the better the balance of sweet and tangy.
- Simmer low and slow. Let your tomato jam reduce until it’s thick and glossy; this intensifies the flavor and helps prevent a watery tart.
- Blind bake the crust (optional) if you prefer a crisper bottom crust, pre-bake the pie dough for 8–10 minutes before adding the filling.
- Mix goat cheese until smooth. Use a hand mixer or whisk to fully incorporate the cheese into the egg mixture for a creamy texture.
- Cool slightly before serving. This helps the custard set and makes slicing cleaner.
Can I Substitute?
Yes! Like always though, any substitutions you make can change the flavor and/or texture of the recipe.
- Goat Cheese: Swap for feta or ricotta
- Hot Honey: Use regular honey with a pinch of chili flakes or cayenne for heat.
- Heavy Cream: Whole milk or half-and-half works in a pinch, though the texture will be slightly lighter.
- Pie Dough: Substitute with puff pastry for an ultra-flaky crust.
- Fresh Herbs: Use dried herbs if needed — about ½ teaspoon of each for the jam.
Leftovers and Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm slices in a 325°F oven for 10–12 minutes or in an air fryer for a crisp crust.
- Freeze: You can freeze the baked tart (without the jam topping) for up to 2 months. Reheat directly from frozen and top with jam before serving.
- Make Ahead: Prepare the tomato jam up to 3 days in advance and refrigerate until ready to assemble.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Tomato & Goat Cheese Tart
Ingredients
Tomato Jam—
- 1 1/2 pint cherry tomatoes
- 2 tbsp hot honey
- 1/4 c. Granulated sugar
Tart—
- 1 pie dough uncooked
- 2 eggs
- 3 egg yolks
- 4 oz goat cheese garlic and herb flavor if available
- 1 c. Heavy cream
- Salt and pepper
Instructions
- In a medium saucepan over low-medium heat, add the cherry tomatoes, honey, and sugar. Stir and then cover and simmer for 5-6 minutes.
- Uncover and start carefully mashing tomatoes. Continue simmering, stirring frequently. Continue to simmer until thickened and reduced. (About 15-20 minutes). Set aside to cool.
- Preheat oven to 425F and line a tart pan with the pie dough. Crimp the edges however you’d like. Set aside.
- In a medium bowl, using a hand mixer, beat together eggs, salt and pepper. Then add the goat cheese and beat again until combined. Slowly add in heavy cream while continuing to beat until combined and starting to get bubbly/frothy. Pour into the tart pan and bake for 20 minutes.
- Remove from oven and reduce heat to 325F. Top the tart with the tomato jam (spreading as evenly as you can) and then return to the oven for another 15-20 minutes (or until crust is lightly browned).
Notes
Tomato Goat Cheese Tart | Tomato Jam | Tomato Jam Tart | Goat Cheese Quiche | Savory Tart Recipe | Cherry Tomato Tart | Tomato and Goat Cheese | Easy Goat Cheese Tart | Goat Cheese Custard | Homemade Tomato Jam Recipe | Brunch Recipes | Savory Breakfast | Lunch Ideas | Summer Tart Recipe | Brunch Tart | Breakfast Recipe
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.