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.
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
Sending love your way,