Cherry Tomato & Homemade Chèvre Tart Recipe

Name: Cherry Tomato & Homemade Chèvre Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: French Tart Shell, modified from David Lebovitz; 3 oz unsalted butter, cut into pieces; 5 oz of unbleached all-purpose flour and whole wheat pastry flour blend (I just really try to find any excuse to use my pastry flour); 1 tbsp extra virgin olive oil; 2 tbsp warm water; scant 1 tbsp sugar; pinch of salt; Chevre & the rest of the tart; 1 liter unpasteurized or pasteurized goat milk (you cannot use ultra-pasteurized because of the intervals of hot/warm/cold it has already been through); 1/4 c fresh lemon juice; 1/4 tsp salt; 1 clove garlic, finely minced; fresh ground black pepper; Cheesecloth & thermometer required; 10 large cherry tomatoes, sliced width-wise about 1/4 inch apart; 6-8 fresh basil leaves, roughly chopped

Servings: persons

French Tart Shell, modified from David Lebovitz
3 oz unsalted butter, cut into pieces
5 oz of unbleached all-purpose flour and whole wheat pastry flour blend (I just really try to find any excuse to use my pastry flour)
1 tbsp extra virgin olive oil
2 tbsp warm water
scant 1 tbsp sugar
pinch of salt
Chevre & the rest of the tart
1 liter unpasteurized or pasteurized goat milk (you cannot use ultra-pasteurized because of the intervals of hot/warm/cold it has already been through)
1/4 c fresh lemon juice
1/4 tsp salt
1 clove garlic, finely minced
fresh ground black pepper
Cheesecloth & thermometer required
10 large cherry tomatoes, sliced width-wise about 1/4 inch apart
6-8 fresh basil leaves, roughly chopped

1
Preheat oven to 400u00b0F. In a large oven-proof bowl, add all the tart ingredients, except for the flour. Place into the oven for 10 minutes. Take out, and be careful! The bowl is very hot. Add in the flour, and immediately mix. You should have a ball, in which you will place onto the tart pan. Using your utensil of choice, begin to spread the dough along the pan. Once the dough is warm enough to touch, use your fingers and palms to even out. The dough should look like the picture below. Bake for 15 minutes, just enough time for the edges to brown.
2
Begin to heat the goat milk slowly until the temperature reaches 160u00b0F. Once this is achieved, take the pot off the heat and add the lemon juice. Once the curds have formed and the whey is clearly distinct from the curds (a yellowish color), gently pour the curds (along with the whey) into a cheesecloth covered colander. Allow to drain, then pull all ends together and tie with twine. Hang from faucet to allow the whey to drip into the sink. Hang for 1 hour, in order to retain some moisture (after all, you want to have spreadable chevre).
3
In a large mixing bowl, add the chevre, along with the ingredients listed: garlic, salt, fresh ground black pepper. Mix well, and spread over tart shell. Add the sliced cherry tomatoes meticulously.
4
Add the basil. Bake in oven for 30 minutes at 350u00b0F. Serve at room temperature with a drizzle of extra virgin olive oil.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: French Tart Shell, modified from David Lebovitz, 3 oz unsalted butter, cut into pieces, 5 oz of unbleached all-purpose flour and whole wheat pastry flour blend (I just really try to find any excuse to use my pastry flour), 1 tbsp extra virgin olive oil, and more.

Yes, Cherry Tomato & Homemade Chèvre Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Tomato & Homemade Chèvre Tart

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