Three recipes with juicy summer tomatoes

Make use of this in season produce with a savoury chèvre tart, minted tomato salad, and cheese and pesto toasts

James Tse

Tomato-chèvre tart

Prep 15 min
Total 1 hour 35 min


1 cup all-purpose flour
1 tsp granulated sugar
1/4 tsp salt
1/3 cup cold unsalted butter, cut into cubes
4 tsp white vinegar
3 eggs
1/2 cup each milk and half-and-half cream
1/4 cup snipped chives
1/4 tsp salt
140-g log goat cheese, well crumbled
4 plum tomatoes, quartered and seeded


1. Whirl flour, sugar and salt in a food processor. Add butter. Pulse just until coarse crumbs form. Add vinegar and pulse just until mixture begins to form a ball. Remove and gather into a ball. Lightly oil a 9-in. tart pan with removable bottom. Press dough from middle of pan to edges and up sides until even with the rim. Pastry will be thin. Chill 30 min to firm.

2. Position rack in bottom of oven. Preheat to 400F. Whisk eggs with milk, cream, chives and salt. Stir in goat cheese. Place tart pan on a baking sheet. Arrange tomatoes in crust in a circular pattern. Slowly pour in egg mixture. Bake until centre of filling is set when pan is jiggled, 35 to 40 min. Let stand 15 min. Serve warm or at room temperature. Serves 8.

Per serving: 274 calories, 9 g protein, 16 g carbs, 20 g fat, 1 g fibre, 248 mg sodium.


Photo by Donna Griffith

Minted summer tomatoes

Prep 5 min
Total 35 min


2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp granulated sugar
1/2 tsp salt
1/4 small red onion, thinly sliced
1 jalapeno, seeded and finely chopped
4 to 6 large tomatoes, preferably a mix of red and yellow
1/4 cup shredded fresh mint
1/4 cup crumbled goat or feta cheese


1. Whisk balsamic vinegar with oil, sugar and salt in a small bowl. Stir in onion and jalapeno. Thickly slice tomatoes and arrange on a platter. Pour dressing evenly overtop. Let stand 30 min. Sprinkle with mint and cheese. Serves 8.

Per serving: 71 calories, 3 g protein, 6 g carbs, 4 g fat, 1 g fibre, 201 mg sodium.


Photo by Yvonne Duivenvoorden


Broiled cheese and pesto toasts

Prep 10 min
Total 25 min


1 cup coarsely chopped fresh basil
1/4 cup olive oil
1 garlic clove
1/8 tsp salt
1 loaf thick focaccia
1 1/2 cups grated mozzarella cheese
6 large bocconcini, sliced
5 plum tomatoes, sliced


1. Preheat oven to 400F. Whirl basil, oil, garlic and salt in a blender to a saucy consistency. Cut focaccia into 8 thick slices. Place on a rimmed baking sheet. Spread half of basil mixture over bread, then evenly sprinkle with mozzarella. Arrange bocconcini and tomatoes in overlapping slices on top of bread. Season with fresh pepper.

2. Bake in centre of preheated oven until cheese starts to melt, 7 to 10 min. Broil until cheese begins to turn golden, about 5 min. Remove from oven and drizzle with remaining basil mixture. Serve warm. Serves 8.

Per serving: 409 calories, 20 g protein, 24 g fat, 29 g carbs, 3 g fibre, 655 mg sodium.

Photo by Yvonne Duivenvoorden