Tomato Goat Cheese Tart + Walnut Crust
Prep time
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Summer meets fall with this goat cheese and herb tomato tart with a toasted walnut wheat pastry butter crust. Recipe from
Recipe type: Main
Cuisine: American
Serves: 8 servings
Walnut Wheat Crust
  • 1 cup wheat flour
  • ½ cup walnuts, toasted, ground
  • ¼ teaspoon salt
  • ½ cup butter, cold and cubed
  • 1 tablespoon water, cold
Goat Cheese Herb Filling
  • 4 ounces goat cheese, room temp.
  • 2 eggs, room temp.
  • 1 teaspoon thyme, chopped
  • ½ teaspoon oregano, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, ground
  • 1 tablespoon dijon mustard
  • tomatoes, various types, sliced
  • 2 tablespoons salt
  • olive oil
  • coarse flake salt to finish
Walnut Wheat Crust
  1. Pre-heat oven to 300 F.
  2. Toast whole walnuts on sheet pan until aromatic, about 10 minutes.
  3. Remove and cool. Place in a closed container and shake vigorously to remove most of the skins.
  4. Place flour, salt, cooled walnuts into a food processor.
  5. Pulse until walnuts are very well incorporated and fine.
  6. Add cold cubed butter and pulse 4-5 times until mixture is sandy. Do not over-mix.
  7. Add cold water until dough just comes together.
  8. Press together gently and wrap in plastic wrap.
  9. Chill dough for at least 30 minutes.
  1. Preheat oven to 400 F.
  2. In the meantime, place sliced tomatoes on a sheet pan with paper towels.
  3. Gently salt the tomatoes on both sides.
  4. Let the tomatoes rest for 10-15 minutes. This step removes excess water and is important to the final consistency of the tart.
  5. Rinse the tomatoes under cold water and pat dry.
Dough, continued.
  1. Roll dough to about ¼ inch thickness on lightly floured surface.
  2. Transfer to tart pan (I love this one for it's removable bottom) and press into corners evenly.
  3. Whisk, by hand or with mixer, the goat cheese and eggs.
  4. Mix in the herbs and salt and pepper.
  5. Brush pastry with dijon mustard.
  6. Smooth goat cheese mixture over tart pastry.
  7. Bake for 10 minutes and remove.
Finishing the tart
  1. Top with tomato slices, a drizzle of olive oil.
  2. Bake at 400 F until tomatoes have cooked and crust slightly golden, about 25-30 minutes.
  3. Enjoy!
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Nutrition Information
Serving size: 1 slice
Recipe by Southern FATTY at