Sourdough Tomato Tart with Goat Cheese & Basil

Written by Dietitian & Mom: Elis Halenko

A fancy-looking tart made with real ingredients, toddler-approved and perfect for summer lunches.

If you’ve been around here lately, you know I’m deep into my sourdough era—and this tart is where the obsession officially begins. Made with a base of toasted sourdough crumbs, butter, and olive oil, it’s rustic, a little fancy, and wildly simple to throw together. Ella devoured it alongside some grilled corn, and honestly? It made the perfect sunny lunch.

This recipe is less about precision and more about assembling with love. It’s adaptable, family-friendly, and packed with those summer flavors we wait all year for—juicy tomatoes, creamy goat cheese, and fresh basil.

Why You’ll Love This Tart

Made with gut-friendly sourdough
No fancy tools or tart pans required
Easy to prep ahead and serve chilled or room temp
Doubles as a lunch, brunch, or starter

Ingredients (Serves 4–6)

For the Crust:

2–3 slices sourdough bread, toasted at 400°F for 10–12 minutes
1–2 tbsp olive oil (for toasting)
1/2 cup unsalted butter, melted
Pinch of salt

For the Filling:

3/4 cup goat cheese or cream cheese
1 1/2 cups fresh heirloom tomatoes, (or whatever ripe, delicious tomatoes you can find, any shape or color, sliced or halved)
1 tbsp olive oil, for drizzling
Fresh basil leaves, torn or chopped
Salt + pepper to taste

Instructions:

1. Make the Crust

Toast sourdough slices with a drizzle of olive oil at 400°F (200°C) until golden and crisp (about 10–12 minutes). Let cool slightly, then pulse in a food processor until you get rough breadcrumbs.

In a bowl, mix crumbs with melted butter and a pinch of salt. Press the mixture into a tart pan or shallow dish to form a crust. Chill in the fridge for at least 30 minutes to firm up.

2. Assemble the Tart

Spread the goat cheese (or cream cheese) evenly over the chilled crust. Arrange your sliced tomatoes on top—feel free to go artsy here with different colors and shapes!

Drizzle with olive oil, sprinkle with flaky salt, and scatter fresh basil over the top.

3. Serve + Enjoy

Serve immediately, or refrigerate until ready to serve. Best enjoyed the same day for peak tomato juiciness and crust texture.

Tips & Substitutions

Not into goat cheese? My mom says goat cheese “taste like a farm” – whatever that means, I get that it’s not for everyone. Cream cheese or ricotta work beautifully.
Add a layer of pesto under the cheese for a punch of flavor.
For extra crunch, stir a handful of crushed walnuts or seeds into the crust mix.
Make minis using muffin tins—perfect for parties or toddler lunches!

Why We Love Sourdough

Sourdough is more than just trendy—it’s one of the most gut-friendly breads thanks to its fermentation process. The natural probiotics and lower gluten content make it easier to digest, and that tangy, chewy texture is just… delicious.

As I dive deeper into homemade sourdough baking, I’ll be sharing more of my starter journey and sourdough-inspired recipes, so stay tuned!

Lunchbox or Brunch Star

This tart is perfect:

As a light lunch with grilled corn or a salad
On a brunch board with fruit and eggs
As a summer starter or appetizer at your next BBQ

Show Me Your Tart!

If you make this tart (and I hope you do), tag me on Instagram @thefoodstylistrd! I’d love to see your tomato combos, cheese swaps, and toddler-approved variations 🍅✨