Goat Cheese, Honey, Tomato Tart with Gluten Free Option

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Goat Cheese Honey Tomato Tart by Angela Roberts

I did this recipe years ago but it was featured as a French Tomato tart instead of a goat cheese, honey tomato tart, the name it deserved all along. I wasn’t proud of how it came out or what my photos looked like, but that all changed the other day when I made it over for a Food Blogger’s Picnic.

The tart sat there very nicely on the table along with my now legendary kale salad, Lisa’s amazing amazing pimento cheese deviled eggs and Scarlet’s frittata served in a cast iron pan.

Now let’s be honest. No one is going to take a dish to the Nashville Food Blogger’s picnic that they can’t share proudly with the whole world. So I did it over!

How many times in life have you heard yourself saying, “I want a do over” or  if I could only go back and change what I did or what I said, or where I drove.

Just the other day, I was driving my slow pokey self on a side street to pick up Mr. ST at a truck rental place and a cop stopped me and said I was going 15 miles over the 30 mile limit. I have to be honest. I think he made it up.

Everyone that knows me knows I’m a slow, carefree driver, not usually in a hurry, because driving is my thinking time and I enjoy it. I admit I was intensely preoccupied with the news regarding the Naval Base shooting, but I am quite certain his radar or whatever he used was for the driver in front of me. For the rest of the day, I fantasized about taking a different route. I turned on that side street when I could have just gone straight.

To make matters worse, I was in my most unattractive moment and trust me, I think I could have managed a warning had I combed my hair. Sexist thinking you say? Get over it. He had a gun and tablet full of tickets that he could write anyway he chose to, and I have my own weapons, aka make up and a flat iron, none of which I was armed with. So now I have to face traffic court, a big fat fine and/or go to the judge properly armed and plead not guilty. Sounds so 1950’s you say. Well, how 1950’s is it to get a speeding ticket at 45 miles per hour. (which I still say I wasn’t driving). If my speeding ticket (the first of my life by the way) was going 85 in a 70, then that would take us to 2013 and I would just say, “officer, you should ticket me.”

I can’t do that day over, the same day that Mr. ST went to the emergency room with a splinter under his nail, but I can make over this tart and tell you just a little more about why a tart crust is different from a pie crust. It should hold together more, be flaky but a little stiffer and that’s where adding in an egg helps. Often, I’ve made my pie crust without eggs and I’m fairly good at adjusting pie dough, but adding in the egg is a big help to the beginner, when baking a tart that you are hoping will slice nicely and stay in one piece.

The honey in the goat cheese honey tomato tart is the real secret, and now that I’ve resurrected this recipe, it is something I want to make over and over again. Use lots of honey. Don’t be afraid for the tomatoes to be honey kissed all over. The combination is simply divine, heavenly, sweet, all balanced by the tanginess of the goat cheese which is also drizzled with plenty of honey. This reminds me of an appetizer I made years ago that was a big hit and never made again, but while I’m thinking of it, perhaps bring it to the next blogger’s together or holiday party.

Goat Cheese Honey Tomato Tart by Spinach tiger

I saw the goat cheese, honey, tomato tart years ago on this blog. I was captivated by the fact that it was baked in Paris and had romantic appeal and swept me off my feet. My pictures never turned out quite right and I didn’t enjoy the tart the way I should have. But, today is a new day.

This is an amazing recipe that has me so re-excited, I am going to try it several different ways. Just the tomato with the goat cheese with the honey is enough of a flavor busting combination to make me want to give it a paleo twist. Never would I think that honey should touch tomatoes.

Never would I think that a grainy mustard belongs in this combination. But it does and when you taste all three together with a backdrop of tart crust, you will smile. Smile big. I promise. It will take you by surprise the way the boy you didn’t like all that much kisses really well and you go wow! (or girl). It’s the nice surprise of the day.

I used my end of season tomatoes, some honey cultivated via blueberries, and a good goat cheese log. Surpassing the recipe for tart crust, I simply added an egg to my own basic pie crust, but changed the quantities and added in a egg yolk.

So tell me, what’s the one thing you did this past year that you would love to have a do over for?


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Goat Cheese, Honey, Tomato Tart

Goat cheese, honey, tomatoes comes together to make a delicious end of summer or anytime tart with fresh herbs adapted from David Lebovitz.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Entree
Cuisine: American
Servings: 8
Author: Angela Roberts


Tart Crust (makes 1 large tart)

  • 1 1/2 flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 9 tablespoons unsalted butter placed in freezer for 15 minutes
  • 1 tablespoons iced cold water
  • 1 egg yolk

Goat Cheese Honey Tart

  • 1 tart shell or pie crust
  • 2 tablespoons of dark grainy mustard or enough to cover bottom of tart
  • herbs such as thyme tarragon, basil
  • 3 large meaty tomatoes not too juicy sliced thickly
  • 1 tablespoon olive oil
  • 8 ounces of goat cheese in a log easy to slice
  • 2 tablespoons of honey may use more


Tart Crust

  • Using a food processor:
  • Using a food processor, mix together flour, sugar, salt.
  • Blend in butter and on medium speed, count to 10 seconds.
  • Blend in water and blend for a few seconds.
  • Blend in egg.
  • Bring together to form a dough ball, wrap in plastic and refrigerate for 30 minutes at least.
  • Using your hands:
  • Mix together the dry ingredients. Blend in the butter until you have a mealy flour mixture. Add in water and egg and knead gently until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
  • Roll out to three inches more than size of tart pan.
  • Gently place in tart pan, and using rolling pin, roll off the edges.

Goat Cheese Honey Tart

  • Fork the bottom of the tart shell. Spread on mustard until the base is covered.
  • Cover with a scattering of fresh herbs.
  • Arrange slices of tomato, keeping in mind that tomatoes do shrink.
  • Drizzle olive oil over tomatoes and season with salt and pepper.
  • Arrange 6 to 8 round discs of goat cheese cut about 1/2 inch thick on top of the tomatoes.
  • Drizzle honey over the entire tart, saving some honey for drizzling once tart is out of the oven.
  • Bake at 400 for 30 minutes. If making smaller tarts, reduce baking time.
  • Goat cheese will bubble and turn a golden brown. Serve hot or at room temperature.
  • Add more fresh herbs.


I found it best using lots of honey.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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  1. I love David Lebovitz’s blog, I’ve learned a lot from it. This recipe of his looks good, too. Your week sounds very frustrating, I’m glad you at least had the food blogger’s get-together picnic. I’ve never been to one of those, and aside from the pressure to bring something fantastic it sounds great!

  2. I admit to a do-over this week. My salmon chili was just so-so the first time I made it, so I made it again later in the week. The second time I added poblano. It made all the difference. If only (as you suggest) we could have do-overs in other parts of our life too. GREG

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