Recipe

December 21, 2016

Tomato Goat Cheese Tart

Recipe: Kristen Eppich

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Prep Time: 20 minutes

Total Time: 2 1/2 hours, including resting and chilling time

For this recipe, use a 10″- or 11″-wide square or circular fluted tart pan with a removable bottom.

Prep Time: 20 minutes
Total Time: 21⁄2 hours, including resting and chilling time

Ingredients

  • 1⁄2 batch chilled Perfect Pastry (recipe here)
  • All-purpose flour, for rolling
  • 2 cups ricotta
  • 1⁄4 cup butter, room temperature
  • 3⁄4 cup sour cream
  • 1⁄4 cup cream
  • 2 eggs
  • 8 large basil leaves, torn
  • 1 1⁄2 cups crumbled goat cheese
  • 2 cups cherry tomatoes
  • 2 tbsp olive oil
  • Salt and freshly ground pepper

Basil Salad

  • 2 cups packed basil leaves
  • 2 tbsp toasted pine nuts
  • 1 tbsp finely grated Parmesan
  • 1⁄2 tsp grated garlic
  • 1 1⁄2 tsp olive oil
  • 1⁄2 tsp red wine vinegar
  • Salt and freshly ground pepper

Directions

Yield: Serves 6

Make And Chill Dough

  1. Make Perfect Pastry (recipe here).

Roll Out Crust

  1. On floured surface, roll out pastry into 14″-square or circle, depending on shape of tart pan. Roll pastry onto rolling pin and lift into pan. Gently press into sides, fitting dough to pan. Use scraps to fill in any holes. Trim edges. Refrigerate at least 30 minutes.

Prepare Filling And Bake

  1. Arrange rack in lower third of oven. Preheat oven to 400°F.
  2. Mix ricotta with butter, sour cream, cream and eggs in food processor until smooth. Scrape into large mixing bowl. Season with salt and pepper.
  3. Stir in torn basil and 1 cup crumbled goat cheese. Scrape into prepared tart shell.
  4. Top with remaining crumbled goat cheese. Bake for 20 minutes.

Season And Add Tomatoes

  1. Toss tomatoes in olive oil. Season with salt and pepper. Add tomatoes to tart.
  2. Reduce heat to 350°F and bake for 35 to 40 more minutes or until centre of tart is set and pastry is golden.
  3. Let rest 1 hour before slicing.

Make Basil Salad And Serve Pie

  1. Toss basil with pine nuts, Parmesan, garlic, oil and vinegar. Season with salt and pepper. Slice tart and top with basil salad.
Photographer:

Donna Griffith

Source:

House & Home September 2016

Stylist:

Sasha Seymour (prop)

Tags: Recipe Tart

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