Fresh Tomato Tart
User Reviews
4.9
45 reviews
Excellent
Fresh Tomato Tart
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This fresh tomato tart is laden with slices of summer tomato—preferably heirloom—on an herbed crust topped with creamy goat cheese and finished with a pesto vinaigrette. Elegant and impressive yet (shhhhh!) really quite easy.
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Ingredients
For the herbed crust
- 1 1/2 cups all-purpose flour
- 1 tablespoon finely chopped rosemary leaves
- 1 tablespoon thyme leaves
- 3/4 teaspoon kosher salt
- 12 tablespoons (6 oz) unsalted butter cold, and cut into 1/2-inch (12-mm) cubes
- 4 to 6 tablespoons ice water
For the tomato tart filling
- 1 cup goat cheese or a combo of goat and Boursin cheeses
- 1/2 cup heavy cream
- freshly ground black pepper
- 3 tablespoons store-bought or homemade pesto
For the pesto vinaigrette
- 1/4 cup store-bought or homemade pesto
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
For the tomatoes
- About 1 pound heirloom tomatoes any color, large and small, sliced about 1/4 inch (6 mm) thick
Instructions
Make the herbed crust
- In the bowl of a food processor fitted with a metal blade, pulse the flour, rosemary, thyme, and salt until blended.
- Add the butter and pulse again until the mixture resembles coarse cornmeal with chunks of butter no bigger than small peas, 10 to 15 one-second pulses.
- Dump the tart crust mixture into a large bowl and drizzle with 4 tablespoons ice water.
- Using a fork, gently mix just until the mixture forms a “shaggy” dough. Squeeze some of the dough in your hand. If it doesn’t hold together, add enough of the remaining water, 1 tablespoon at a time, until the dough does hold together when gently squeezed.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 400°F (204°C). Place the oven rack in the middle position.
- On a lightly floured surface, roll out the dough to a 13-inch (33-cm) circle. Ease it into an 11-inch (28-cm) tart pan, fitting it snugly against the sides and bottom of the pan, and trim the excess.
- Prick the bottom with a fork and cover with parchment paper or aluminum foil. Fill the tart with pie weights or beans.
- Bake the tart crust for 20 minutes. Remove the weights and parchment or foil and bake until pale golden, 5 to 10 minutes more. Let cool.
Make the tomato tart filling
- In a medium bowl, mix the cheese and cream until smooth. Season with pepper and mix in the pesto.
Make the pesto vinaigrette
- In a medium bowl, combine the pesto vinaigrette ingredients and stir until smooth and loose.
Assemble the tomato tart
- Smooth the goat cheese and pesto mixture on the herbed crust.
- Top with the tomatoes, arranging them however you please and creating a couple layers.
- Just before serving, drizzle with the pesto vinaigrette and season with salt and pepper.
Nutrition Information
Show Details
Serving
1piece
Calories
601kcal
(30%)
Carbohydrates
29g
(10%)
Protein
12g
(24%)
Fat
49g
(75%)
Saturated Fat
27g
(135%)
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
613mg
(26%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 601kcal | 30% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 49g | 75% |
| Saturated Fat | 27g | 135% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 613mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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