If summertime has a flavor, it’s that of heirloom tomatoes, fresh off the vine. When the garden is bursting with tomatoes, it’s time to put those flavor bombs to work in the kitchen! This heirloom tomato tart recipe starts with a single pie crust topped with a medley of tomatoes.
It’s a delicious appetizer or lunch, or serve it as a side dish for dinner. No matter when you nosh on it, it will make you happy.
Making this tomato goat cheese tart
This is one of those flexible recipes. My favorite kind. Start by making a batch of my grandma’s pie crust. Her recipe makes two crusts, so you can use one here and freeze half for later. (Or maybe you already have one frozen, from when you made this mushroom and onion tart?)
I find that it’s easiest to roll out the dough on a flour sack towel that’s been sprinkled with flour like this.
Poking holes in the crust with a fork will prevent it from getting air bubbles while it cooks.
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With the pie crust in the tart pan, you have some options. You can spread the crust with goat cheese which pairs well with the tomatoes. But if goat cheese is hard to come by in your area, cream cheese is a very suitable substitute.
This tart will be prettiest if you use a medley of tri-colored tomatoes, but use what’s available from the garden or farmers market. Using cherry tomatoes is easy and fun, but you can also add some Roma tomatoes or even slicing tomatoes. As long as the tomatoes are fresh from the vine, it will be delicious!
The addition of fresh basil is a must if you’re a basil lover like me. the Italian seasoning called for in the recipe will give the tart some basil flavor, but if you can add basil harvested from the garden it will be extra flavorful.
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- 1 pie crust
- 4 oz goat cheese, or cream cheese, softened
- 12 oz tri color cherry tomatoes, halved
- ¼ teaspoon balsamic vinegar
- 1 teaspoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- ½ cup sun dried tomatoes, chopped
- ½ cup shredded parmesan cheese
- 1-2 tablespoons basil leaves, roughly chopped
- 1 tablespoon honey
- Preheat oven to 425º fahrenheit.
- In a large bowl, coat medley tomatoes with balsamic vinegar, olive oil, Italian seasoning, and salt and pepper. Toss together to season.
- Roll out pie crust and transfer to tart pan. (A pie pan will also work.)
- Score pie crust with a fork.
- Gently spread goat cheese (or cream cheese) over the pie crust.
- Top with fresh tomatoes; sprinkle sun dried tomatoes over these. Add shredded cheese.
- Bake for 18-20 minutes, or until pie crust cooks through.
- Remove from oven, drizzle honey over the tomatoes and garnish with basil leaves.
Serve this tomato tart warm or at room temperature.
Makes 8 appetizers servings, 4 lunch servings. (Nutrition information is calculated at 8 servings.)
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 198Total Fat: 11gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 11mgSodium: 261mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 8g