Fresh Tomato Tart Recipe
Fresh Tomato Tart
The perfect celebration of summer, ripe tomatoes float on a goat cheese filling in a pre-baked tart shell. Add fresh herbs and a drizzle of olive oil and balsamic. Serve as an appetizer on small plates or as a special side with grilled fish or chicken.
- 1 homemade or store-bought pastry pie crust (for single crust pie)
- 8 ounces goat cheese (plain or herb-flavored), at room temperature
- 3 fresh heirloom tomatoes (red, yellow, or green), 1/3-inch sliced
- 6 cherry or grape tomatoes (red, yellow or green), halved
- 1/4 cup heavy whipping cream
- Flaky finishing salt, to taste
- Pepper, to taste
- Fresh soft herbs (such as sliced basil or chopped thyme)
- Aged balsamic vinegar
- Extra virgin olive oil
- On a lightly floured surface, roll out pie dough into a 12-inch circle. Transfer to a 9-inch tart pan (or pie plate). Press dough into sides of pan. Trim edges. Refrigerate or freeze crust at least 30 minutes (and preferably 2 hours) prior to baking.
- Preheat oven to 350°F. Line chilled pie crust with double layer of aluminum foil. Place tart pan on baking sheet. Fill crust to top with pie weights (ceramic beads, dry beans, rice, or even granulated sugar). Bake crust 45 to 55 minutes or until golden and firm. Remove foil and weights. Cool completely on wire rack.
- To make filling, place cheese in a medium bowl. Mix cheese and cream (on low speed with an electric mixer) until smooth and spreadable. Cover and chill.
- Spread cheese evenly in bottom of cool crust. (Can be covered and chilled a couple hours before serving.)
- To serve, remove bottom of tart pan and place tart on serving plate. Lay tomato slices over cheese. Sprinkle with flaky salt, pepper, and fresh herbs. Drizzle with olive oil and vinegar. Cut into wedges.