Tomato and Goat Cheese Tart

Roasted Tomato & Goat Cheese Tart recipe with puff pastry, basil & bacon. A savory tart that’s easy to bake & full of flavor.

Prep Time 20

Cook Time 30

Total Time 55

Course Main Course

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

1 Single Pie Crust
6 oz. Crumbled Goat Cheese
¼ Teaspoon Black Pepper Freshly Ground
3 Tablespoons Bacon Bits From a Jar or Package
1 Tablespoon Wondra Flour
¼ Cup Fresh Basil Cut Chiffonade (about 18 large leaves)
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Minced or Pressed Garlic About 3 Large Cloves
8 Ounces Heirloom Tomatoes Sliced ¼” Thick
¼ Teaspoon Salt

Instructions

Preheat and Prepare Pastry Shell. Heat the oven to 400°F/204°C. Ease and fit pie crust into a rectangular 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).
Place the tart pan on a cookie sheet or baking tray and bake it for 10 minutes or until light golden brown. Remove it from the oven.
1 Single Pie Crust
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.
Layer. Evenly sprinkle the goat cheese, black pepper, bacon bits, Wondra flour, and most of the cut basil into the tart shell, reserving some of the basil for a garnish.
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 tomatoes and sauté them in the garlic and olive oil for about 10 seconds per side. Using a spatula or fork, place the tomato slices in an even layer, decoratively, on top of the creamy goat cheese filling.
Sprinkle the tomatoes with salt and drizzle any remaining olive oil and garlic in the pan over them.
3 Tablespoons Extra Virgin Olive Oil, 2 Tablespoons Minced or Pressed 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 and let it cool for 10 minutes on a wire rack.
Release the tart from the pan. Plate and garnish the tart with the reserved basil.

Notes

Storage

Leftovers can be covered in plastic wrap or stored in an airtight container in the refrigerator for up to 3 days. After refrigeration, warm the tart gently before serving.

Nutrition

Scan the QR code or visit us at https://EnchartedCook.com