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Goat Cheese & Tomato Tart // Easy and healthy Goat Cheese & Tomato Tart - whipped together easily with simple ingredients in a ready made pie crust. Perfect for a light summer dinner!
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5 from 1 vote

Goat Cheese & Tomato Tart

Easy and healthy Goat Cheese & Tomato Tart - whipped together easily with simple ingredients in a ready made pie crust. Perfect for a light summer dinner!
Course Main Course
Cuisine American
Keyword cherry tomatoes, eggs, farm fresh eggs, goat cheese, mini tart
Prep Time 8 hours 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Sheryl

Equipment

  • 6 mini tart pans

Ingredients

  • 4 oz goat cheese
  • cherry tomatoes
  • ready made pie crust
  • 1 Tbsp olive oil
  • 1/2 ea onion chopped
  • 1/2 tsp sugar
  • 4 chicken eggs large
  • 1 tsp fresh sage chopped
  • salt and pepper to taste
  • flour for dusting the pie crust

Instructions

  • Grease the inside of 6 mini tart pans, and preheat the oven to 425 degrees.
  • Roll the ready made pie crust onto a floured surface, and roll it into a thin layer. 
  • Divide the pie crust into four pieces, and line the mini tart pans with the crust. Roll out the leftover crust, and use it to line the remaining two mini tart pans. Poke holes in the bottom of the crust in each tart pan with a fork to help eliminate any bubbling during the pre-cook stage. 
  • Place the crust lined mini tart pans into the preheated oven, and bake for 5 minutes. Remove the tart pans from the oven, and set aside until ready to fill. 
  • Place 1 tablespoon of olive oil into a skillet over medium-high heat, and add the chopped onion. Cook until the onion has softened and begins to become translucent. 
  • Slice some cherry tomatoes in half, and place them in the skillet with the cooked onions. Stir and cook until the tomatoes begin to blister. 
  • Add in ½ a teaspoon of sugar to the skillet with the onions and tomatoes, and continue to cook until the sugar begins to caramelize the vegetables. 
  • Place some of the chopped goat cheese into the bottom of each mini tart pan.  Add some of the onion and tomato mixture to the mini tart pans. 
  • Whisk together 4 large chicken eggs in a bowl. Add salt and pepper to taste.  Add 1 teaspoon of freshly chopped sage to the eggs.  Pour the egg mixture evenly into the 6 mini tart pans, do not overfill. 
  • Reduce the heat in the oven to 325 degrees, and cook the mini tarts on top of a cookie sheet for 30 minutes.