Servings: 6

Weight Watcher Smart Points: 14

Preparation Time: 70 Minutes

Cooking Time: 35 Minutes

Ready In: 105 Minutes


  • 1 1/2 cup all-purpose flour
  • 5 ounces goat cheese, crumbled
  • 1 1/2 teaspoons olive oil
  • 1/4 cup Parmesan Cheese, shredded
  • 1/4 teaspoon salt
  • 1 shallot, peeled and diced (about 1 1/2 tablespoons)
  • 1 1/2 teaspoon diced fresh thyme leaves
  • 5-6 small-medium sized tomatoes, cut 1/2" slices
  • 9 tablespoons cold unsalted butter, cubed
  • 4 tablespoon cold water


  1. In a food processor add flour and salt
  2. Pulse to mixAdd butter and process until mix resembles sand.With the processor running add water through feeding tube.Mixture will come together stop just as it starts to form a ball.Flip dough out on the counter and gently bring together into a ball, flatten and wrap in plastic wrap.Refrigerate for one hour up to two days.Preheat oven to 375 degrees.Lightly flour counter and roll dough out to approxiametly 13"Pick up dough and lay in an 11" tart pan.Using your fingers gently press dough to the bottom and side of pan.Remove excess dough.Using fork tines prick dough all over bottom of pan.Bake for 15 minutes.Remove.In a medium bowl combine shallots, thyme and goat cheese
  3. Lightly toss to combine.Dump into the bottom of warm tart shell and using the back of a spoon or off set spatula spread cheese to cover bottom of tart.Arrange tomato slices in a fan pattern with edges slightly overlapping each other.Drizzle olive oil over tomatoes and top with Parmesan cheese.Bake for 20 minutes.Remove and let slightly cool before serving.

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