Cherry Tomato Tart….from the garden


Short crust recipe

8 ounces goat cheese, softened. (I like to use Chavrie and use almost 2 containers)

3 onions, sliced thin and sautéed in butter

4 cups of Cherry Tomatoes or enough to cover a single layer on top of tart.

Olive oil

Salt, pepper, thyme

Fresh Basil, cut in chiffonade for garnish
1.  Roll out Short Crust Pastry dough and line tart pan, cut off excess. I always use a French tart pan, with removable bottom. The metal helps the crust bake and stay flakey/crusty, not soft. Place dough lined tart pan in freezer for about 30 minutes to rest and set.

2. Remove tart crust from freezer. Using a spoon or spatuala, spread an even layer of goat cheese, covering the bottom of crust. Next, spread an even layer of sautéed, or Caramelized onions on top of goat cheese. Now, spread the whole cherry tomatoes ( option: sliced tomatoes overlapped in circular pattern also works) to fully cover layers of goat cheese and onions. 

3. Preheat oven to 375. Drizzle tart with Olive oil and dried thyme and bake for 30-45 minutes. After 30 minutes I like to boost the oven temp to 400 to really “roast” the tomatoes. 

4. Remove from oven when crust is golden brown and tomatoes are roasted. Drizzle with more olive oil and sprinkle with ribbons of basil. When cool enough to handle, remove tart from pan. 

5. Serve with salad greens.
Bon appétit! 


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