Heirloom Tomato Tart with Thyme & Goat Cheese


I am popping in really quickly today. I am on vacation this week and seriously enjoying doing absolutely nothing. I have been putzing around the house; going for walks in nature, cooking delicious meals in the kitchen, enjoying tea time on the deck (yes the sun has been shining) and just all around surrendering to down time. This has been much needed. If you have read my recent posts on my journey with PCOS and why I quit sugar you will know I have been in and out of the hospital and not feeling all that great for the past month and a half; so this week of doing nothing, having no plans and not in any hurry to make any is exactly what every single part of me needed. Mind, body and soul like nourishing.

But Easter is this weekend and I couldn’t let you guys go this week without posting the most delicious heirloom tomato tart, the perfect starter to your family dinner or maybe even brunch.

Really this tomato tart is full of flavour, looks absolutely gorgeous and is a synch to make. Now like any of my pastry recipes (another great Easter meal, my Root Veggie Chicken Pot Pie) you can go out and buy pre-made dough but trust me when I say how easy pastry actually is to make.

Pastry comes together in 15 minutes and the taste is so much fucking (yes excuse my language, but that much more) better! So please make your own, put some love into the food, your body and taste buds will know the difference.

heirloom tomato tart with thyme & goat cheese


2 cups of all purpose flour

¾ tsp pink Himalayan salt

½ tsp baking powder

¾ cup of cold unsalted butter

7 tbsp of cool water


In a medium bowl, mix together the flour, salt and baking power.

Cut the butter into pieces and cut into the flour mixture with knives or a pastry blender, or your good old-fashioned fingers (what I do) until it resembles a coarse meal texture.

Add in the water and mix gradually with a fork until the dough starts to form and come together. Finish forming with your hands and then make two balls of dough. Cover with saran wrap and place in the fridge for at least an hour.

This pastry recipe will make enough dough for two tarts. You can freeze one ball for future.

heirloom tomato topping

3 large heirloom tomatoes

3 small cherry vine tomatoes

2 small onions

6 cloves of garlic

¼ cup of white wine

2 tbsp of fresh thyme

2 tbsp of fresh basil

goat cheese

2 tbsp of grass-fed butter

olive oil

salt and pepper to taste


Preheat the oven to 375 degrees.

Mince onions and garlic and de-sprig the thyme. In a small sauce pan brown the butter and then add in the onions and garlic. Simmer for about 10-15 minutes until the onions are golden and the moisture is all gone.

Add in the wine (deglazing the pan) and thyme and simmer for another 5-8 minutes. Take off the heat and let sit.

Cut the tomatoes into thin slices. Set aside.

Rolling the pastry. Dust the counter with some flour and get our your out pastry to roll.

Roll out dough evenly to fit an 11-inch tart pan. Gently centre the rolled out pastry over the tart pan leaving enough hang over (about 1 inch) to push the dough down the sides of the pan. Remove excess hang.

Spread the onion and thyme mixture onto the bottom of the pastry then top with one layer of tomatoes and then a second filling in any blank spots (so you can't see the bottom pastry), season with salt and pepper, a little extra thyme and a drizzle of olive oil.

To get the pastry crust a golden brown brush with an egg wash just on the crust edges.

Place in the oven for 30 minutes.

After 30 minutes take the tart out of the oven. Bring the temperature of the oven up to 400 degrees. You can soak up some of the tomato liquid with a paper towel if you like. Top with sprinkled goat cheese chunks and chopped fresh basil and another drizzle of olive oil.

Place back in the oven for another 30 minutes. For the last 2-3 minutes place the oven on high broil to get the goat cheese golden brown.

Take out and let the tart cool and rest for 10 minutes, this will set any extra liquid. Serve warm.