Avant Gardening

Seasonal Recipe: Tomato Tart

Take advantage of the season before it’s completely over (always too soon!!). Nothing says “summer” like a fresh, juicy, just-picked tomato. If you’re fortunate to have plants of your own, or can find your way to the bounty of a local farmer’s market, go ahead and try a new recipe like this one.

For more information on the Dane County Farmer’s Market, click here.



  • Prepared unsweetened pie dough for an 8-inch tart pan or 4-by-13-inch rectangular tart pan
  • 2 ½ tablespoons olive oil, plus more for drizzling
  • 2 yellow onions, thinly sliced
  • Salt and freshly ground black pepper
  • 1 cup goat cheese
  • 1 pound tomatoes (any combination of red, yellow, heirloom, cherry), sliced if large or halved if small
  • ½ cup crumbled feta or Stilton cheese
  • 8 sliced basil leaves
  • ¼ cup pitted kalamata olives (optional)


Preheat oven to 375 degrees. Line the pan with parchment paper, fill with pie weights or dried beans. Roll out the dough to about 1/4 inch thick and line the tart pan with it, pressing excess dough against the sides to make a thicker edge. Prick bottom and sides with a fork. Bake for 20 minutes, remove weights and parchment and bake another 7 or 8 minutes, until crust is golden brown. Let cool.

Heat the olive oil over medium heat and add the onions. Season with salt and pepper and cook until the onions are lightly browned.

Spread the onions over bottom of the crust and dot with goat cheese. Arrange tomatoes on top in a mosaic pattern. Dot with the feta or Stilton cheese and push olives into the top. Sprinkle lightly with salt and pepper and drizzle with olive oil.

Preheat broiler. Cover the edge of the crust with foil to protect it from burning and broil until tart is lightly browned and bubbly, 4 to 5 minutes. Let cool to room temperature and garnish with basil.

For more delicious, seasonal recipes – click here!