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Tomato Tart with Chevre and Basil
Here, you’ll pair plump, juicy tomatoes with flaky, buttery pastry, creamy goat cheese, and handfuls of fresh basil. The result? A savory tart that’s perfect for picnics, light summer suppers, and sips of vino on summer evenings. PS: The leftovers pack up great for lunch!
This great recipe comes to us from Farmhouse Delivery!
This great recipe comes to us from Farmhouse Delivery!
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Ingredients
- 1 1/2 c flour (for tart dough)
- 9 Tbsp unsalted butter, chilled, cut into cubes (for tart dough)
- 1/2 tsp salt (for tart dough)
- 1 large egg (for tart dough)
- 2 - 3 Tbsp ice water (for tart dough)
- 3 medium tomatoes, preferably heirloom (for tart)
- 1 tsp salt (for tart)
- 3 Tbsp olive oil (for tart)
- 2 - 3 Tbsp chopped fresh basil (for tart)
- 4 ounces vegan goat cheese (for tart)
- 4 Tbsp vegan sharp cheddar, grated (for tart)
- to taste salt and freshly ground pepper
Instructions
Step 1
Make the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse until butter is the size of small pebbles. Lightly beat the egg with 2 tablespoons of ice water and add to the dry ingredients, pulsing until the dough starts to come together. Add an extra tablespoon of ice water if the dough is too dry. Shape the dough into a ball, wrap, and chill for 30 minutes to 1 hour.
Step 2
Preheat oven to 425.
Step 3
On a floured surface, roll the dough out large enough to fit into a rectangular or round tart pan with a removable bottom. Transfer to pan, pressing the dough on the bottom of the pan and up along the sides, making sure not to pull the dough, which can cause the crust to shrink. Trim any excess dough.
Step 4
Slice the tomatoes 1/4-inch thick and halve cherry tomatoes if using. Place half of the tomatoes on the crust in a single layer. Sprinkle 1 tablespoon of basil and 2 tablespoons of shredded cheese over tomatoes, add a little salt and pepper, dot with pinches of goat cheese, then drizzle 1 ½ tablespoons of olive oil on top. Add a second layer of tomatoes, a little salt and pepper, and drizzle remaining olive oil on top. Arrange the remaining goat cheese on top of the tomatoes, and sprinkle the remaining shredded cheese and basil on top.
Step 5
Bake the tart for 30-35 minutes, checking at the half-way point to make sure the crust doesn’t brown too quickly. If the tart is browning too quickly, cover the crust with foil. When finished, remove from the oven, cool slightly and top with additional fresh basil. Serve warm or at room temperature.