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Everything Bagel Tomato Tarts

Servings 6 mini tarts
Author Quelcy Kogel



  • 1 cup white whole wheat flour or unbleached all purpose flour
  • 1 cup whole grain millet flour
  • 1/2 teaspoon sea salt
  • 16 Tablespoons unsalted butter chilled and sliced
  • 1 egg lightly beaten
  • 1-2 Tablespoons vodka chilled
  • 4-5 Tablespoons water chilled
  • Filling
  • 8 oz goat cheese
  • 2 egg yolks
  • 1 bunch green onions, chopped (about 1 cup chopped)
  • cup chopped dill
  • Zest of 1 lemon
  • 4 vine-ripened tomatoes or a variety of heirloom tomatoes


  • 1 egg beaten
  • Everything Bagel Seasoning to taste


  • Balsamic reduction
  • Capers
  • Fresh dill


  • In a large bowl, whisk together the flours and salt. Scatter the butter pieces over the top, and work with a pastry blender, or your fingers, to combine, until the mixture resembles gravel, with lots of butter chunks the size of large peas.
  • Add the lightly beaten egg, and stir into flour mixture with a wooden spoon. Drizzle the vodka into the flour mixture, then the water, 1 Tablespoon at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough liquid for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl.
  • Form the dough into a ball, wrap it in plastic or beeswax wrap, and place it in the fridge for 1 hour to firm. Meanwhile, prepare the filling.
  • Combine the goat cheese, egg yolks, green onions and dill in a food processor, and pulse until smooth. Keep chilled until ready to use.
  • Preheat the oven to 400°F.
  • Remove the dough from the fridge, and use a bench scraper or a sharp knife to divide the dough evenly into 6 pieces. Roll each piece into a ball, being careful not to overwork the dough. On a lightly floured surface, roll each ball into a 6 to 7-inch circle.
  • Spoon 1-2 Tablespoons of the filling into the center of the circle. Spread the filling into an even layer, leaving a one-inch border.
  • Arrange three tomato slices, or an array of cherry tomatoes, evenly over the center of the filling. Fold the dough over the tomatoes in a free-form fashion, pleating the overlaps.
  • Brush the outer crust with a generous coating of the beaten egg wash, and sprinkle with the Everything Bagel Seasoning.
  • Bake for 20 minutes, or until golden brown. Let cool before serving. Garnish with a drizzle of balsamic reduction, a spoonful of capers, and a sprig of fresh dill. Enjoy!