Winter Tomato Chèvre Tart
This tart can be served warm or room temperature so it is very versatile. It livens up a winter menu but it is also awesome in summer with fresh tomatoes.
Servings: 6 servings
Calories: 412kcal
Ingredients
Tart Shell
- ⅓ cup pine nuts or substitute toasted almonds or hazelnuts
- 1 cup flour
- ¼ tsp sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter cut into chunks
- 1 tablespoon apple cider vinegar
- 1-3 Tbsps ice water
Filling
- 2 lbs cocktail and/or cherry tomatoes you can use any combination of cocktail, cherry, grape
- 2 Tbsps olive oil
- 2 tsps minced garlic
- 1 tablespoon fresh thyme or 1 ½ tsps dried
- ½ teaspoon salt
- ½ teaspoon black pepper
- 5 oz goat cheese at room temperature
- ¼ cup finely grated Parmesan cheese
- spicy microgreens optional
Instructions
- Preheat oven to 425 degrees.
- Add nuts, flour salt and sugar to your food processor and pulse to mix thoroughly. Add the butter and pulse until it looks like coarse meal. Add vinegar and 1 tablespoon water to the mix and pulse until the dough just starts to come together. Add remaining water until dough forms a ball. (If dough doesn't seem to completely form a ball after 3 Tbsps water, take a handful and see if it holds together when pressed. If so then dump the dough onto a sheet of plastic wrap and use the wrap to press it together into a ball that holds together.)
- Wrap in plastic wrap and chill for 1 hour until firm.
- While the dough is chilling, line a baking sheet with parchment paper. Rinse tomatoes and cut the small ones into halves and any cocktail tomatoes into quarters, vertically. Toss tomatoes with oil and spices. Spread them out on the parchment paper with cut sides up as much as possible.
- Roast 35-40 minutes until they start to shrink but are still juicy and the liquid has just started to caramelize. Remove tomatoes and reduce oven to 350 degrees.
- Roll dough out between 2 sheets of plastic wrap to about a 13" circle. Remove top sheet of plastic wrap and invert pastry into a 10" tart pan or pie plate. Center the pastry and peel off the remaining plastic.
- Prick the bottom of the pastry all over with a fork. Spray a sheet of foil with cooking spray and cover the pastry, spray side down. Freeze in your freezer for about 15 minutes.
- Remove the shell and fill the with pie weights (I use dried beans.)
- Bake at 350 degrees for 25 minutes. Gently remove the foil and pie weights. Return pastry to the oven and bake another 15 minutes until the pastry is lightly browned and cooked through.
- Allow pastry to cool. Gently spread the goat cheese evenly around the bottom of the shell. Sprinkle evenly with parmesan cheese. Transfer the tomatoes to the shell and distribute evenly. Top with microgreens if using just before serving.
Notes
Variation: To make ahead prepare and bake the pastry the day before and refrigerate. Roast the tomatoes and refrigerate. When ready to assembler allow pastry to warm up before spreading the goat cheese. Add parmesan and tomatoes and rewarm at 350 degrees for 10 minutes if you want to serve it warm. Top with microgreens just before serving.
Substitutions:
You can substitute almonds, hazelnuts or nut of your choice for the pine nuts.
You can use an herbed cream cheese (like Boursin) instead of goat cheese.
If microgreens are not available parsley, alfalfa or pea shoots are an option.
Nutrition
Calories: 412kcal | Carbohydrates: 23g | Protein: 11g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 58mg | Sodium: 233mg | Potassium: 441mg | Fiber: 3g | Sugar: 4g