Our garden is just starting to get ripe with all those gorgeous tomatoes I planted back in February. I have been trying to strategically pick them according to what I will be making that week and so far so good, but you never know how long that plan will last…
This tart is awesome anytime. For us in particular, brunch. Hubs hates eggs in a hands-down-not-happening-definitely-not sort of way. I was fully prepared for his polite shake of the head “no,” but surprisingly he really enjoyed this one.
Heirloom Tomato and Goat Cheese Tart
Yield: 1-8″ Tart
1 1/4 Cup Flour
1/2 Cup Butter – Cold, cubed
1/2 tsp Sugar
1/2 tsp Salt
2 Tbsp Cream
Add flour, butter, sugar, salt to a mixer and combine until the texture is mealy. Add Cream and mix until dough sticks together and pulls away from the sides of the bowl. I go ahead and roll this out and line my tart pan then pop it in the fridge while you prep the rest of your ingredients.
8 oz Herbed Goat Cheese
4 oz Mozarella
Fresh tomato slices
Preheat oven to 425. Caramelize the onion slices. Soften goat cheese, fold in fresh mozzarella and caramelized onions – spread in the bottom of the dough lined tart pan. Top with sliced tomatoes (as many as you like, however they do get watery) generously season tomatoes with salt, pepper, and oregano. Bake for 35-45 minutes. If you want to really get crazy reduce 1/4 Cup Balsamic Vinegar by 1/2 on the stove and drizzle over baked tart.