Savory Cherry Tomato Tart with Goat Cheese

Cherry tomatoes still on the vine, roasted until they collapse into the custard underneath. That’s the whole thing. Dough made with almond flour so it’s already kind of done before it goes in the oven. 33 minutes of prep, 30 minutes of baking, and you’re eating something that tastes like you took an actual class somewhere.

Why You’ll Love This Savory Tart

It’s vegetarian but doesn’t taste like you’re being virtuous about anything — goat cheese and herbs do all the work. Takes 33 minutes of actual prep if you move through it. The oven handles the rest. Comes together with a food processor and a tart pan. That’s it. Looks impressive when it comes out. People assume it’s harder than it is. Works cold the next day. Maybe better, honestly.

What You Need for This Vegetarian Cheese Tart

Almond flour and all-purpose flour mixed. The almond flour keeps everything tender even after it bakes. Not just texture — it’s the difference between a dense crust and something that doesn’t feel like work to eat.

Olive oil. A full 170 ml. Sounds like a lot. It’s what keeps the whole dough together without butter or eggs making it heavy.

Cold water. 60 ml exactly. Temperature matters here. Cold water means the dough stays manageable.

Whole milk — 140 ml. Not heavy cream. Lighter. Crumbled goat cheese — use the actual crumbly kind, not spreadable. Arrowroot powder for the custard so it sets without becoming rubbery.

Fresh tarragon. Not dried. 45 ml finely chopped. It’s sharp, almost a little licorice-ish, which sounds wrong but isn’t. Parsley the same amount. Balances the tarragon so neither one takes over.

Three large eggs. They bind the custard. Two clusters of cherry tomatoes still on the vine — about 350 grams total. Keeps the tomatoes from rolling around and they roast together, share juice.

How to Make an Easy Goat Cheese Tart

Pulse the almond flour and all-purpose flour together in the food processor. Maybe 5 pulses. You’re not trying to paste it. Just combine.

Drizzle olive oil slowly while the processor runs. It’ll look like wet sand for a second. Then it clumps. Stop before it becomes a ball or you’ve overworked it.

Add the cold water in thin pours. Pulse between each pour. You’re watching for the moment when the dough holds together if you squeeze it but still feels slightly crumbly. Not sticky. Not dry either. That specific thing in between.

Transfer to a floured surface and knead twice. Seriously just twice. Shape it into an oblong disc — 38 by 14 centimeters. It doesn’t have to be perfect. Close enough works. Refrigerate 30 minutes. You can do this part the night before if you want.

Preheat the oven to 190°C. Position the rack in the middle.

Roll the dough out on a floured surface. Aim for roughly 38 by 14 centimeters again. Fit it into a rectangular tart pan — 35 by 10 centimeters. The removable bottom matters because you’re not serving this in the pan. Trim the edges that overhang. You can do this with a knife or just press the dough against the pan’s edge and let gravity handle it.

How to Get a Savory Tart With Herbs That Actually Works

Whisk the milk with arrowroot powder. Make sure there are no clumps. You can do this by hand or with an immersion blender if you have one — doesn’t matter.

Beat in the eggs. Thoroughly. You want them completely incorporated so the custard sets evenly. Fold in the tarragon and parsley. Don’t stir hard. Folding. Just until you can’t see chunks of herbs.

Salt and pepper. Not much. The goat cheese is already salty.

Pour the mixture evenly into the tart shell. Crumble the goat cheese over top. Don’t pack it down. Just scatter it loosely. The cheese melts as it bakes and distributes itself.

Arrange the cherry tomato clusters on top, skin-side up. Press them down slightly so they sink into the custard a little. They’ll roast and collapse slightly and the skins get wrinkled and the insides go soft.

Bake 28 to 30 minutes. You’re watching for two things at once. The filling should set — not jiggle when you move the pan. The crust should be golden, and the edges should be brown and firm. Usually happens around 30 minutes. Sometimes 28. Depends on your oven and how you feel about it.

Savory Tart Tips and Common Mistakes

Pull it out and let it rest 10 minutes. Don’t cut into it immediately or the custard keeps moving around and the filling falls apart when you plate it.

Before serving, remove the tomato vine clusters carefully. You want to leave the roasted tomatoes right there in the custard where they belong. The vine’s just structure. Pull it and the tomatoes stay behind.

Almond flour absorbs moisture differently than regular flour. That’s not a problem — it’s why this crust stays tender. But if you substitute with all regular flour, add a tablespoon less water. Too much water makes the dough stick.

Goat cheese crumbles unevenly. Some pieces melted smooth, some stay chunky. Both versions taste right. Don’t worry about making it uniform.

The custard might look slightly underbaked in the very center when you pull it out. It keeps cooking as it rests. If you bake it until the center looks completely set, you’ve gone too far.

Savory Cherry Tomato Tart with Goat Cheese

By Emma

Prep:

33 min

Cook:

30 min

Total:

63 min

Servings:

4 servings

Ingredients

• Tart Dough
• 170 ml olive oil
• 175 ml almond flour
• 85 ml all-purpose flour
• 60 ml cold water
• Filling
• 140 ml whole milk
• 5 ml arrowroot powder
• 3 large eggs
• 45 ml finely chopped fresh tarragon
• 45 ml finely chopped fresh parsley
• 180 ml crumbled goat cheese
• 2 clusters cherry tomatoes on the vine (approx 350 g)

Method

1. Dough Preparation
2. 1 Pulse almond flour and all-purpose flour in a food processor. Slowly drizzle olive oil and then cold water. Stop when dough clumps but not sticky. Transfer dough to floured surface, knead briefly to combine. Shape into an oblong disk 38 x 14 cm. Chill dough in refrigerator 30 minutes.
3. 2 Preheat oven to 190 C and position rack mid-level.
4. 3 Roll chilled dough over floured surface to roughly 38 x 14 cm. Fit into rectangular tart pan (35 x 10 cm) with removable bottom. Trim edges.
5. Filling Preparation
6. 4 Whisk milk with arrowroot powder until smooth. Beat in eggs thoroughly. Fold the chopped tarragon and parsley in. Season lightly with salt and pepper.
7. 5 Pour mixture evenly into tart shell. Crumble goat cheese over top. Arrange whole cherry tomato clusters on filling, skin-side up, pressing lightly to submerge slightly.
8. 6 Bake tart 28-30 minutes or until filling has set and crust is golden, edges browned and firm.
9. 7 Rest tart 10 minutes outside oven. Remove grape clusters carefully before serving to leave roasted cherry tomatoes intact.

Nutritional information

Calories

320

Protein

12g

Carbs

18g

Fat

22g

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Frequently Asked Questions About Cherry Tomato Tart With Herbs

Can I make the dough ahead of time? Yes. Make it the morning of or the night before. Keep it wrapped in plastic in the fridge. Roll it out right when you need it.

What if I don’t have arrowroot powder? Cornstarch works. Same amount. Honestly haven’t tried anything else. Probably fine but I’m not sure.

Can I use a different cheese? Goat cheese is doing something specific here with its sharpness against the tomatoes and herbs. Feta would be close. Ricotta is too mild.

Should the tomatoes be off the vine? No. Keep them on the vine while they roast. They stay together, share juice, don’t roll around. Easier to remove after too.

How long does this keep? Three days in the fridge. Tastes good cold or room temperature. Don’t freeze it — the custard gets weird.

Can I double this recipe? Yeah. Use a larger tart pan. The math stays the same — 33 minutes prep, 30 minutes baking. Watch the crust. Bigger pans sometimes bake faster at the edges.