Tomato & Goat Cheese Tart

August 25, 2025

When I lived in New York in the ‘80s, I spent many a summer on Fire Island with my friend Alan in a shared house on the bay side of the island. Fire Island is very unique and wonderful. We would take the subway to the train to the bus to the ferry. I schlepped my dog, Betty (the “Jane” Russell of the Jack variety), wine, food, etc. Fortunately, in the summer months, New Yorkers had the good sense to let you leave work at 1 pm, provided you came in an hour early every day.
We would go clamming and eat them with a shallot sauce at the end of the dock at sunset with a glass of wine. You could also find crabs, which came across my foot while clamming one day – ouch! After that, I always wore shoes!
Tomato & Goat Cheese Tart is one of the recipes we would have often, that my friend Max would bring. Everyone was given a grocery list of what they had to bring so that all the meals were coordinated. It was the best place to be if you had to be in New York in the summer.

Prep: 15 mins
Cook: 30 mins
Yields: 6 - 8 Servings

Ingredients

2 tablespoons olive oil

 1 med onion, finely chopped 

1 clove garlic, minced 

2 medium tomatoes, peeled, seeded and finely chopped

 1 tablespoon fresh basil, minced 

2 sun-dried tomatoes, minced

 Salt and pepper, to taste

 3 eggs, lightly beaten 

1¼ cup half and half 

1 cup goat cheese, mashed 

½ cup parmesan cheese, grated 

9” par-baked pie crust 

1 large tomato, peeled and sliced 

1 tablespoon butter

Directions

1Heat oil in a skillet. Sauté the onion until soft, but not brown. Stir in the garlic, then add the chopped tomatoes. Simmer for about 10 minutes until the mixture is thick. Season with basil, sun-dried tomatoes, salt and pepper. Allow to cool to room temperature.

2Preheat oven to 350° F.

3Beat eggs with half and half and a pinch of salt. Stir in the cheeses and the tomato mixture. Pour the mixture into the pie crust.

4Arrange tomato slices on top and dot with butter. Bake about 35 minutes, until the custard is set. Cool briefly, then serve.

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