Heirloom Tomato And Goat Cheese Tart Recipe

Name: Heirloom Tomato And Goat Cheese Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cornmeal Tart Shell; 2/3 cup stone-ground yellow cornmeal; 2/3 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter, diced; 2 tablespoons extra-virgin olive oil; 4-5 tablespoons ice water; Filling; 2 ounces softened goat cheese; 1/2 teaspoon chopped fresh thyme, plus additional sprigs for garnish; 1 1/2 pounds heirloom tomatoes, cut into 1/4-inch-thick slices (about 3 medium tomatoes); 1/2 teaspoon good-quality sea salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

Cornmeal Tart Shell
2/3 cup stone-ground yellow cornmeal
2/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, diced
2 tablespoons extra-virgin olive oil
4-5 tablespoons ice water
Filling
2 ounces softened goat cheese
1/2 teaspoon chopped fresh thyme, plus additional sprigs for garnish
1 1/2 pounds heirloom tomatoes, cut into 1/4-inch-thick slices (about 3 medium tomatoes)
1/2 teaspoon good-quality sea salt
1/4 teaspoon freshly ground black pepper

1
Preheat oven to 400u00b0.
2
For the Cornmeal Tart Shell, lightly spoon cornmeal and flour into dry measuring cups; level with a knife. Combine cornmeal, flour, salt, and pepper in a food processor; pulse 4 times or until blended. Add butter and olive oil; pulse 10 seconds or until mixture resembles coarse meal. With processor on, slowly pour ice water through the food chute, processing just until blended. (Do not allow dough to form a ball.)
3
Press mixture gently into a 4-inch circle, and wrap tightly in plastic wrap. Chill dough for 15 minutes. Unwrap chilled dough, and place on piece of wax paper. Cover dough with a second sheet of wax paper. With a rolling pin, roll the dough into a 12-inch rectangle. Remove top sheet of wax paper; place dough, wax paper-side up in a 9- x 12-inch rectangular fluted tart pan. Remove remaining sheet of wax paper. Press dough gently into bottom and sides of tart pan. Cut away and discard excess dough.
4
Bake tart shell at 400u00b0 for 20 minutes. While the tart shell is warm, spread the goat cheese over the bottom of the crust in an even layer. Sprinkle evenly with thyme. Arrange the sliced tomatoes in an overlapping pattern on top.
5
Sprinkle sea salt and pepper evenly over tomatoes. Bake at 400u00b0F for an additional 15 minutes. Allow tart to cool for 5 minutes before slicing. Garnish with thyme sprigs, if desired.

312

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 14 ingredients. The key ingredients include: Cornmeal Tart Shell, 2/3 cup stone-ground yellow cornmeal, 2/3 cup all-purpose flour, 1/4 teaspoon salt, and more.

Yes, Heirloom Tomato And Goat Cheese 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.

Heirloom Tomato And Goat Cheese Tart

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