Yellow Tomato and Goat Cheese Tart
In our opinion, this Goat Cheese Tart is simply a vehicle for your freshly harvested yellow tomatoes…But it’s a dang good one. In this recipe, the sweet acidity of your tomatoes cuts through the tang and slight sourness of goat cheese. Add it to a flaky pastry shell, and you in for a lip-licking savory treat.
-1 cup flour
-1 Tbsp sugar
-¼ tsp salt
-¼ cup chilled butter
-3 Tbsp ice water
-4 oz log of goat cheese, softened
-3 oz cream cheese, softened
-2 tsp chopped fresh chives, plus a bit for garnish
-1 tsp chopped fresh basil
-1 small garlic clove, minced
-Black pepper, to taste
-2 handfuls of yellow tumbling tom tomatoes
1. Preheat oven to 400°F. To make the tart shell, place flour, sugar, and salt in the bowl of a food processor. Cut up butter into small chunks and add to the food processor. Pulse until the mixture looks coarse and sandy.
2. Sprinkle water into mixture and pulse until the dough begins to bunch up into a ball—about 1-2 minutes. Remove the dough from food processor and flatten into a disk.
3. On a lightly floured surface, roll dough into a circle ⅛” thick. Transfer dough to a 9-inch tart shell. Lightly press along the bottom and sides, and trim the extra.
4. Prick bottom of dough with a fork. Line shell with foil, and weigh down with dried beans or pie weights. Bake at 400°F for 8 minutes. Remove foil and weights (beans) and continue baking until golden—about 6-8 minutes more. Remove from oven and let cool to room temperature.
5. To make the filling, whip together the goat cheese and cream cheese in a medium-sized bowl with a hand mixer. Add the chives, basil, and garlic, and mix. Season with black pepper, to taste.
6. Spread cheese mixture in an even layer along the bottom of the tart shell. Arrange tomato slices in layers over the cheese. Garnish with fresh chives.