Goat Cheese and Tomato Tarts
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Breakfast
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Cuisine
French-American Fusion
Goat Cheese and Tomato Tarts
Description
The Goat Cheese and Tomato Tarts start with a custard base made from milk infused with thyme, shallots, and bay leaf, which is then thickened with butter and flour. Egg yolks, Parmesan, and crumbled goat cheese provide richness and tang. The fluffy texture comes from folding in beaten egg whites. The custard fills pre-baked tart shells topped with drained, sliced tomatoes. Baking at 375°F melds flavors while setting the custard into a smooth, delicate filling. The savory tart balances creamy cheese with the freshness of herbs and tomatoes.
The tarts make an elegant appetizer or light lunch and can be garnished with fresh thyme sprigs for added aroma and presentation. Serving them warm or at room temperature allows the custard texture to shine alongside the tang of goat cheese and brightness of tomato slices.
Ingredients
- 1 cup tomatoes sliced about ⅓-inch thick and placed on several thickness of paper towels to drain excess liquid, cherry or grape
- ¾ cup milk whole
- 4 3-4 inch thyme sprigs, fresh
- 1 shallot thinly sliced, medium
- 1 bay leaf medium
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 egg separated, large
- 1 cup Parmesan Cheese grated
- 2-3 ounces goat cheese crumbled, soft and mild
- ¼-½ teaspoons salt
- tart shells see recipe below, prepared
- thyme if desired, fresh sprigs for garnish
Instructions
- Heat milk, thyme, shallot and bay leaf till it bubbles and simmers, then remove from heat and allow to steep for one hour. Strain milk through a fine strainer and set aside.
- Preheat oven to 375°F.
- Melt butter in a heavy bottom sauce pan over medium heat. Add flour and whisk to combine. Reduce heat to low and cook for 3 minutes, stirring continuously. Add the steeped milk all at once. Stir continuously till mixture is bubbly and thickened.
- Remove from heat and add egg yolks, stir well till completely incorporated. Add Parmesan and goat cheese and stir to combine. It's okay if some small pockets of goat cheese remain.
- Place egg whites in a clean, medium size bowl and beat with an electric mixer till stiff peaks form. Add ¼ of the egg whites to the cheese mixture and fold gently from the bottom up. Add half of the remaining egg whites and fold until combined. Repeat with remaining whites. Mix gently till combined.
- Scoop batter into prepared, pre-baked shells. Top with sliced tomatoes. Brush surfaces of tomatoes gently with olive oil. Sprinkle with freshly ground black pepper.
- Place sheet pan in oven and bake until soufflés are puffed and light golden brown, about 20 minutes. Serve immediately or keep at room temperature for 3-4 hours. Reheat for 8-10 minutes at 375˚F before serving.
- Garnish with fresh thyme leaves, if desired
User Reviews
Overall Rating
5
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