Tomato tart with poppy seed crust and goat cheese – buttery poppy seed and thyme crust, colorful cherry and kumata tomatoes and crumbled goat cheese
It’s been quite a while since I shared a savory dish, a couple of months, since my version of rice and beans and a year since I last shared my favorite cherry tomatoes quiche recipe, but this Tomato tart with poppy-seed crust is worth breaking my pattern of bread and sweets.
Would you like to see more savory dishes here?
As you might imagine it all started with a trip to the Farmers Market where I found some beautiful and colorful cherry and kumato tomatoes.
If you have never had Kumato tomatoes, let me tell you they have a dark red-brown color and are sweeter than regular tomatoes.
Usually I’d just pop them in my mouth one by one every time I’d open the fridge but this time was different, I just wanted something different.
I remembered a while back I made a cheese tomato tart from a cookbook I bought from my trip to Hilton Head and the crust was so good I could have eaten it alone.
The poppy seeds were a nice touch to the buttery crust. You know, the secret to the perfect tart crust is the chilled butter.
I usually take it out of the fridge, cut it into cubes and put it back in the fridge for another hour or so.
Makes such a big difference. Also, always use icy-cold water and don’t forget to chill the dough before baking it.
I baked my tart in a 12X4 inch tart pan but you can use a regular 9 inch round pie pan or make individual tarts in mini pans or using a cupcake pan.
Either way, bake this tomato tart before the summer’s end.
Tomato tart with poppy seed crust and goat cheese - buttery poppy seed and thyme crust, colorful cherry and kumata tomatoes and crumbled goat cheese. A great summer treat.
- 1 1/2 cup (180grams) all purpose flour
- 1/4 tsp salt
- 7 tbsp (100 grams) cold butter, cubed
- 1 tbsp poppy seeds
- 1 tsp ground dried thyme
- 2-3 tbsp icy-cold water
- 6 medium size tomatoes
- 4-6 oz (113-168 grams) cherry tomatoes
- 3 oz (84 grams) goat cheese
- Sift the flour and salt and add to the food processor bowl. Add the poppy seed and thyme and pulse once.
- Add the cubed butter and pulse until the mixture resembles breadcrumbs.
- Add 2 tbsp of icy-cold water and pulse a couple of times until the dough comes together. If needed add more water (few more drops up to a tablespoon)
- Take the dough out of the food processor and with your fingers press the dough into the baking pan.
- Cover with plastic foil and chill for about 1 hour.
- In the meantime, slice the medium size tomatoes and leave them on a board for the water to drain.
- Heat the oven to 400F.
- Placed the sliced tomatoes over the buttery crust in a zig-zag and fill the rest of the crust with the small cherry tomatoes.
- Crumble the goat cheese over the tomatoes, sprinkle some salt and pepper on top and bake for 40 minutes.
- Enjoy while warm or cold!
If you like this tomato tart with poppy-seed crust and goat cheese recipe you might also like
Tomato tart with basil and paneer at Sunshine and Smile
Tomato tart with pesto and blue cheese at Authentic Suburban
Tomato Tart with pesto and goat cheese at White on Rice Couple
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