Goat Cheese and Tomato Tart

Submitted by Diana Adcock

"This tart is lovely and tender-both in flavor and bite."

 

• Ready In: 55mins
• Ingredients: 12
• Yields: 36 hors d'oeuvres

ingredients

• Crust

• 3⁄4 cup cold unsalted butter
• 1 cup flour
• 3⁄4 cup cornmeal
• 1 teaspoon salt
• 3 tablespoons ice water
• 1⁄2 cup packed fresh basil
• 7 ounces room temp goat cheese
• 6 tablespoons room temp unsalted butter
• 1⁄2 cup sour cream
• 2 large eggs
• 1 teaspoon white pepper
• 3⁄4 lb cherry tomatoes or 3/4 lb yellow cherry tomato, cut in half

directions

1. Preheat oven to 375 degrees.
2. For crust cut butter into small pieces.
3. In a food processor pulse together flour, cornmeal and salt.
4. Add butter and pulse until mixture looks like coarse meal.
5. Add ice water 1 T.
6. at a time, pulsing after each addition.
7. Press dough evenly into bottom and up the sides of a 10x7x1 inch rectangular tart pan-removeable sides are helpful.
8. Trim dough flush with top of tart pan.
9. Chill crust for 15 minutes, then cover with foil and weights and bake for 10 minutes.
10. Remove weights and foil and cook for another 5 minutes.
11. Remove and place on a rack to cool while preparing filling.
12. Chop basil well.
13. In a large bowl whisk together the cheese, butter, sour cream, eggs, and pepper.
14. Stir in basil.
15. Pour into prepared crust and arrange halved tomatoes, cut side up over custard.
16. Lightly press tomatoes into custard.
17. Lightly season with salt and pepper.
18. Bake in the lower third of your oven for 25 minutes.
19. Remove to cooling rack.
20. Cut and serve warm or freeze.

Reviews

[andreafortunoff]

A beautiful tart you can serve for company. Easy and tasty; the goat cheese base is more versatile than a quiche as it is still yummy at room temperature.

 

[Dydee]

This was fantastic - tasted like something you'd buy at an expensive cafe. The polenta/cornmeal in the base gave it a fabulous texture and flavour.