Tomato and Goat Cheese Tart
Tomato and Goat Cheese Tart
An exchange overheard at the farmer’s market.

“Hey! How’s your goat?”

“Oh, she’s great, how’s yours?”

It isn’t totally random, since I was standing in line at the Terk’s Acres booth, that sells goat cheese and goat products, and a has a sizable banner with her award winning (I’m speculating here, but it is a large photo, and they seem very proud of her) goat. If I had an animal that produced something as delicious as this goat cheese, I might wrap my car with pictures of her, or get a tattoo on my ankle, who knows.

I picked up an 8oz container of goat cheese with rosemary and garlic for $8, which was more than fair, and for an added bonus, as I was walking to get my staple veggies I found a stray green bell pepper rolling down the isle. I tried to tell someone I thought it fell out of her bag, but she insisted it did not belong to her. Ok then, bonus for me.

I bought tomatoes larger than my fist, 2 red, 1 yellow, for $1.50 each, and red bell peppers, and yellow onions for a buck a piece.

Here is the recipe. I brought it to my friends Adam and Katie’s house for a party. You can serve it room temperature, which makes it ideal for a pot luck.

Please go the extra mile an make the crust it is infinitely better than store bought – and the presentation in your own tart pan is a thousand steps above bringing the dish in a tin foil pie crust dish. Just put your name on it so your friend knows who to return the tart pan to, for Pete’s sake! If you don’t trust your friend with your dishes, don’t cook for them, just go to the party for the free beer!


1 cup Flour

Pinch of Salt

1/3 cup cubed, very very cold butter

2-3 Tbsp icy cold water


1 yellow onion, diced

2 large Tomatoes (I used 1 yellow, 1 red)

4 oz Goat Cheese, (herbed if you prefer)

2 eggs

¾ cup Milk

olive oil, butter, salt and pepper


To make the crust, mix the flour and salt together. Cut the butter into the flour mixture, or put it in your Kitchen Aid mixer, on low, with the paddle attachment, and let the machine do the work. Once smallish pea sized crumbles form, slowly add water one Tbsp at a time until the mixture holds together. Gather dough into a ball, flatten into a disk, and put it in the fridge to rest for about 30 minutes. This will insure a flaky crust, and it makes the dough easier to roll out.

Preheat oven to 350 degrees.

Over medium heat, with enough olive oil to coat the pan, and a pat of melted butter, add the diced onions, and salt and pepper to taste. Sauté until caramelized. Set aside.

Core the tomatoes and cut into wedges.

In a separate bowl, beat eggs, add milk, and season with salt and pepper.

Roll out the dough on a floured surface, and place in 1” tart pan. Trim excess.

Sprinkle in onions. Place tomatoes in a circular pattern in the dish. Salt and pepper the tomatoes.

Scatter the goat cheese over the tomatoes, then pour egg and milk mixture over the vegetables and cheese.

Bake for 35-40 minutes- until the center is firm.

Serve warm or at room temperature.




Heather Saalfeld has lived and worked in downtown St. Augustine for the last 15 years.  She has a ten year old son, Leo and a bad dog named Jeffe.  Her passions are travel, food and entertaining.  She is a bartender at St. George Tavern and Cap’s on the Water, and a full time student at Flagler College. In her spare time she attempts to garden. Her best days are spent with family and friends, usually around a large table in the back yard.

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