How to Make Tomato and Goat Cheese Tart #tomato #tart #goatcheese

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta cheese provides a similar tangy flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Start by making the tart shell with flour, salt, sugar, and frozen butter.

Grate the frozen butter into the flour mixture using a cheese grater.

Use a bench scraper to chop the butter into pea-sized pieces.

Add 3 to 4 tablespoons of water and fold, chop, and press the butter into the mixture to form a dough.

Shape the dough into a hockey puck, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Flour both sides of the dough and roll it out to about an eighth to a sixteenth of an inch thick.

Trim off any excess dough that is too big for the pan.

Fold the dough in half to transfer it to a rectangle tart pan, pressing it into the pan with your thumbs.

Use a fork to poke holes in the bottom of the dough for blind baking.

Fill the tart shell with beans to keep its shape and bake in the oven for 25 minutes at 350°F (175°C).

Remove the beans and let the tart shell cool.

In a bowl, mix goat cheese and heavy cream, seasoning with black pepper (no salt needed).

Add two whole eggs to the goat cheese mixture and mix until fully incorporated.

Cut cherry tomatoes in half and chop garlic cloves, adding them to a bowl with sugar, salt, black pepper, and olive oil.

Spread the goat cheese filling evenly in the tart shell.

Layer the halved cherry tomatoes on top of the goat cheese filling and add sliced shallots if desired.

Bake the tart in a 350°F (175°C) oven for about 30 minutes.

Let the tart cool for about an hour before serving at room temperature.

Garnish the tart with fresh basil leaves before serving.

Cooking Techniques

Equipment Needed

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