Cherry Tomato & Homemade Chèvre Tart

1. 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. 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. 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. 4

   Add the basil. Bake in oven for 30 minutes at 350u00b0F. Serve at room temperature with a drizzle of extra virgin olive oil.

* Per serving · 4 servings · Values may vary.