Tomato and Goat Cheese Tart
This Tomato and Goat Cheese Tart is summer perfection! Sliced tomatoes and a creamy goat cheese filling top a buttery crust.
Servings: 8 servings
Equipment
- 1 10 inch tart pan
Ingredients
- 1 recipe Pate Brisee recipe linked in recipe notes
For the Goat Cheese Filling:
- 8 oz cream cheese, room temperature
- 4 oz herbed goat cheese, room temperature
- 1/4 cup heavy cream, more if needed for smoother consistency
- 1 tsp lemon juice
- 1 Tbsp olive oil
- 1/2 tsp salt
For the Tomatoes:
- 3 lbs assorted tomatoes in differest types, sizes, and colors, sliced
- 2 tsp Kosher salt, more as needed
- Fresh Basil, chopped for garnish
Instructions
- Roll out pate brisee to fit in a 10 inch tart pan. Make sure you have enough overhang to account for the depth of the pan. Use any excess dough to patch any holes if you have them.
- Cover with parchment and fill with baking weights, uncooked rice or dry beans to weigh the dough down. Bake in a 350 degree oven for 15 minutes. Remove from the oven, remove the pie weights, and set aside to slightly cool as you prepare the other ingredients.
- For the creamy goat cheese filling, combine cream cheese, goat cheese, heavy cream, olive oil, lemon juice, and salt in a large bowl. Use a hand mixer to combine mixture until smooth. Spread on cooled pie crust evenly.
- Slice tomatoes and place on a baking sheet lined with paper towels. Gently blot to remove excess moisture. Lightly salt: this accentuates the flavor!
- Top the tart with sliced tomatoes, arranging them as you please.
- Top with leaves of fresh basil, salt, and fresh cracked pepper.
Notes
Learn all about making your own pie crust and get my Pate Brisee Recipe by following this link!