By in Appetizer, Recipes
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Tomato and Goat Cheese Tart
Prep Time 20 minutes
Cook Time 40 minutes
Prep Time 20 minutes
Cook Time 40 minutes
  1. Press the pie crust into a 9-inch tart pan with a removable base, smoothing it evenly over the bottom and sides. Place in the refrigerator.
  2. 2) Line a sheet tray with two layers of paper towels. Cut tomatoes into ¼ inch slices and place on the tray. Sprinkle with the salt, cover with another layer of paper towels, and let sit for at least 15 minutes. Meanwhile, preheat the oven to 425 degrees. Place a large, heavy sheet pan in the oven. In a medium bowl, whisk 1 ounce of the goat cheese (about 2 Tablespoons) and the egg white until smooth. Whisk in the mustard, white pepper, and 1 tablespoon of the chives.
  3. 3) Remove the piecrust from the refrigerator and brush the bottom with 1 teaspoon of the olive oil. Spread the goat cheese mixture evenly on the bottom. Line with tomato slices, using smaller tomatoes or pieces to fill in the gaps. Sprinkle with ½ tablespoon of the chives and ½ tablespoon of the thyme. Top with another layer of tomato slices and sprinkle with remaining chives and thyme. Crumble the remaining 2 ounces of goat cheese on top of the tart and drizzle with the remaining 2 teaspoons of the olive oil.
  4. 4) Remove the sheet pan from the oven, place the tart on the heated pan, return pan to the oven, and bake for 35 – 40 minutes, or until tomatoes are softened, goat cheese is lightly browned, and crust is cooked through. Let cool for at least 1 hour, slice into 8 wedges, and serve at room temperature.
Recipe Notes

Nutrition score per serving: 347 calories. 23g fat (6g saturated), 30g carbs, 5g protein, 1.5g fiber, 246mg sodium.

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