Tomato and Goat Cheese Tart
September 5, 2011 § 3 Comments
This tart makes me feel like a European chef. I can imagine myself taking a day off from my restaurant and staying home to make something like this. We would lounge outside on the patio enjoying a light dinner of wine, tarts, and cheese. Ah, the life… Even if you aren’t actually in your dream villa or anywhere close to it, this tart will transport you. Let it take you to your happy place.
The goat cheese and the slightly charred tomatoes marry so well. I’m still shocked that I willingly eat tomatoes. Why didn’t anyone tell me how amazing summer tomatoes can be? I’m sad to think that their moment is ending. Soon we’ll be moving into the fall vegetables. I don’t like squash, and I don’t like the cold. But hey, you never know when the palate will change. For all I know I’ll be praising the fall vegetables in a couple of months. For now I’ll just live, breathe, and bath in tomatoes. Not literally but almost. In fact, I’m on my way to make a fresh tomato sauce for dinner now. I think I’ll make a double batch. That way there will be lasagna later in the week, and that is always a happy thing. Since tomatoes are still on sale and there are still a couple of recipes I want to try before the end of the summer I might just run out to the store for some more.
I can’t wait to try this tart again with a homemade dough. I really like the puff pastry but I think a flaky pie crust would be just as good, if not better. In the meantime I’ll go and fetch myself another slice since I can.
By the way, this makes for an amazing breakfast. I’m looking forward to hosting a brunch just so I can show these off.
Tomato and Goat Cheese Tart
Adapted from David Lebovitz and this other site.
4 or 5 large tomatoes, sliced thinly
1 Sheet puff pastry thawed according to package directions(or a homemade tart dough)
5 oz of goat cheese
2 teaspoons dried thyme
1 teaspoon dried dill
2 cloves garlic, finely chopped
6 leaves of fresh basil, roughly chopped
2 tablespoons of olive oil
salt and pepper
Preheat oven to 400°F.
Roll out the dough (puff pastry or homemade) to a 9 x 12 rectangle. Place the dough on a prepared baking sheet.
In a small bowl combine the goat cheese, thyme, dill, garlic, salt and pepper. Gently spread the goat cheese over the dough in a thin layer. Now start to layer the tomatoes in rows with the edges slightly overlapping. Season the tomatoes with salt and pepper and then drizzle the olive oil on top of the tomatoes. Bake on the middle shelf for 45-50 minutes or until the pastry is golden-brown and the tomatoes are roasted and slightly charred around the edges. Add the sliced basil leaves on top for a finishing touch. Let cool for 10 minutes before eating.
Omg I just died and went to heaven.
The tart was super delicious!!!
Looks delicious! I’m sad tomato season is ending, too. I was getting very used to slicing up some fresh, ripe heirlooms at dinner… sigh. On to fall, root vegetables, harvest foods!