This savory tart of creamy goat cheese with garlicky tomatoes & basil will please everyone. Just add a green salad and a great cab for a cozy bistro night at home.
¼CupFresh BasilCut Chiffonade (about 18 large leaves)
3TablespoonsExtra Virgin Olive Oil
2TablespoonsMinced GarlicAbout 3 Large Cloves
8OuncesHeirloom TomatoesSliced ¼” Thick
¼TeaspoonSalt
Instructions
Prepare Pastry Shell. Heat the oven to 400°F/204°C. Ease puff pastry dough into a rectangular tart pan or 9 ½" round tart pan with a removable bottom. Firmly press the dough into the bottom and up the sides of the pan and pierce the bottom with a fork (dock).
1 Sheet Puff Pastry
Par-Bake. Place the tart pan on a cookie sheet or baking tray and bake it for 10 minutes or until very light golden brown. Remove it from the oven.
Slice, Mince, and Cut. While the tart shell bakes, use a sharp knife and slice the tomatoes ¼" thick, mince the garlic, and chiffonade cut the basil.
Sprinkle. Evenly sprinkle the goat cheese, black pepper, bacon bits, Wondra flour, and half of the cut basil into the tart shell.
6 oz. Crumbled Goat Cheese, ¼ Teaspoon Black Pepper, 3 Tablespoons Bacon Bits, 1 Tablespoon Wondra Flour, ¼ Cup Fresh Basil
Sauté. Use a large skillet and heat the olive oil over medium-low heat. Add the minced garlic and sauté for 15 to 20 seconds or until fragrant. Do not allow the garlic to brown.Add the sliced heirloom tomatoes and sauté the slices in the garlic and olive oil for about 10 seconds per side. Using a spatula or fork place tomato slices in an even layer, decoratively, on top of the creamy goat cheese filling. Sprinkle the tomatoes with ¼ teaspoon salt and drizzle any olive oil and garlic remaining in the pan over the tomatoes.
3 Tablespoons Extra Virgin Olive Oil, 2 Tablespoons Minced Garlic, 8 Ounces Heirloom Tomatoes, ¼ Teaspoon Salt
Bake. Bake the tart for another 14 to 20 minutes, or until the pastry is golden brown. Remove the tart from the oven. Let the tart cool for 10 minutes on a wire rack. Release the tart from the pan. Plate and garnish the tart with the remaining chiffonade basil.
Notes
♥ This tart can be made in a 9 ½" round tart pan with a removable bottom or a " pie pan. A rectangular tart pan is also suitable.♥ Any type of crust can be used for this tart. Some options are pie crust, puff pastry dough, and crescent dough.♥ You can substitute Roma tomatoes for the cherry tomatoes. Heirloom tomatoes that are meaty are also a good choice.♥ If using sliced heirloom or Roma tomatoes, sauté slices in garlic and olive oil for about 10 seconds per side and using a spatula or fork arrange the slices decoratively on top of the goat cheese mixture. Sprinkle the tomatoes with ¼ teaspoon salt and drizzle any olive oil and garlic remaining in the pan over the tomatoes.