Goat Cheese Tart with Sundried Tomatoes

This is a recipe I got from watching Barefoot Contessa’s show on Food Network.  Ina Garten was making a beautiful goat cheese tart with thinly sliced zucchini.  It looked positively gorgeous. But I am not a big fan of zucchini – no offense to zucchini fans. This recipe also called to make a homemade pastry crust – and I am not a fan of that either.

I decided to take Ina Garten’s recipe and make it my own. I used a store bought frozen piecrust (the kind you have to roll out) for the goat cheese tart, and instead of zucchini I used a jar of sundried tomatoes as my topping.  To turn this delectable tart into a meal – I served it on Sunday evening with a tossed green salad as part of my Sunday Salad routine.  

Here is the recipe for the tart from Barefoot Contessa Goat Cheese Tart.  To make my version, just buy a readymade frozen pastry dough and follow Ina Garten’s instructions. Then make these modifications.

  • To the goat cheese mixture add 1 garlic clove finely chopped in addition to the lemon zest and fresh thyme.


  • After you spread goat cheese on the pastry dough, top with sundried tomatoes. Drizzle with olive oil and bake in a 375-degree oven for 30 minutes.


  • Let the tart cool for 15 minutes before serving.



You can serve tart on top of a simple salad for lunch or as a light dinner option. Goat cheese tart can also be served as an appetizer.



Cook’s Notes:  If you buy a readymade pie crust and use sundried tomatoes instead of zucchini, you don’t have to cut a thing to make this delectable tart. This is an awesome recipe – Goat Cheese Tart.




4 thoughts on “Goat Cheese Tart with Sundried Tomatoes”

    1. This is super easy to make especially if you use store bought pastry crust. Try it as an appetizer when you have guests over next time, it looks really gourmet and tasts delicious.

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