Did you enjoy the last Tomato Tart I shared about? Well you’re going to love this one, as it’s even easy to make, and the only thing that gets baked in the oven is the crust. It’s just full of creamy chèvre deliciousness!
Tomato, Basil and Goat Cheese Tart (based off of Williams-Sonoma recipe)
- 1 batch Flaky Pie Dough for single crust (we used pre-made to make the process quicker)
- 1/2 lb goat cheese, at room temperature
- 1/3 cup heavy cream (we subbed Lactaid)
- 2 tsp minted fresh herbs, such as basil or chives
- 3 or 4 heirloom tomatoes, sliced
- Kosher salt and freshly ground pepper
- 2 tbsp. roughly chopped fresh basil leaves
- 1/2 cup packed baby or wild arugula leaves (we omitted)
- 1 tsp EVOO
- 1 tsp Balsamic Vinegar
Flaky Pie Dough: Single Crust
- 1 1/4 cups all-purpose flour
- 1/4 tsp kosher salt
- 1/2 tsp sugar (optional: omit if making a savory dish)
- 7 tbsp very cold unsalted butter, cut into cubes
- 5 tbsp ice water, plus more if needed
For pie dough – In the bowl of a food processor, stir together the flour, salt and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough into large lock top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.
Once the dough has been refrigerated for 30 minutes… On a lightly floured work surface, roll out the dough into a circle about 13 inches in diameter. Transfer the dough to a 10 inch tart pan with a removable bottom, and ease into the pan, trimming any excess dough. (Alternatively, roll out the dough into a rectangle and line an 11 by 5 1/2 inch regular tart pan) Line the shell with foil and weights and bake until the crust is golden brown. 5-10 minutes to cool.
For the ‘filling’ – In a small bowl beat together the goat cheese and cream until smooth. Stir in the minced herbs. Gently spread the herbed goat cheese over the bottom of the tart shell. Remove the tart shell from the pan and slide onto a flat serving plate.
Lay the tomato slices on the tart so that they are slightly overlapping and in an even layer. Sprinkle with a little salt and pepper. In a small bowl, toss together the basil leaves, arugula, EVOO and Vinegar, and season with salt and pepper. Top the tart with arugula mixture and serve.
Note: We left the EVOO and Balsamic Vinegar on the side instead of adding to the tart, as some of us like one more than the other. The ratio of tomatoes can differ depending on what kind of tomatoes you use. We had a variety on hand to mix things up a little. As for the herbs, instead of mincing we preferred the have ours whole and simply add them to the top of the tart.