Lately, all I want to do is cozy down and eat every delicious looking thing in sight, including this Goat Cheese, Herb and Heirloom Tomato Tart! I can practically taste the creaminess of the goat cheese and the freshness of the heirloom tomatoes right through that picture! Doesn’t it look like the perfect meal to stir up while you're watching the latest episode of Scandal or House of Cards? All you need is a nice glass of wine, right? While I can’t wait to give this recipe a whirl, I also have to pay proper tribute to this apartment space - hello!
The natural light, the balcony, the wall full of windows....all seem like the apartment for me. I can't believe I only have 2 more months tip the end of my lease! Decisions, decisions - more about that later. Until then - we cook!
Goat Cheese, Herb and Heirloom Tomato Tart
1 batch Flaky Pie Dough for single crust (recipe below)
1/2 lb. goat cheese, at room temperature
1/3 cup heavy cream
2 tsp. minced fresh herbs, such as basil and chives
3 or 4 heirloom tomatoes, sliced
Kosher salt and freshly ground pepper
2 Tbsp. roughly chopped fresh basil leaves
1/2 cup packed baby or wild arugula leaves
1 tsp. olive oil
1 tsp. balsamic vinegar
Prepare the flaky pie dough and chill as directed below.
Position a rack in the middle of the oven and preheat to 400°F.
On a lightly floured work surface, roll out the dough into a circle about 13 inches in diameter. Transfer the dough to a 10-inch tart pan with a removable bottom, and ease into the pan, trimming any excess dough. (Alternatively, roll out the dough into a rectangle and line an 11-by-5 1/2-inch/28-by-14-cm regular tart pan.) Line the shell with foil and fill with pie weights or dried beans. Bake until the crust starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is golden brown, 5-1o minutes. Let cool.
In a small bowl, beat together the goat cheese and cream until smooth. Stir in the minced herbs. Gently spread the herbed goat cheese over the bottom of the tart shell. Remove the tart shell from the pan and slide onto a flat serving plate.
Lay the tomato slices on the tart so that they are slightly overlapping and in an even layer. Sprinkle with a little salt and pepper. In a small bowl, toss together the basil leaves, arugula, olive oil and vinegar, and season with salt and pepper. Top the tart with the arugula mixture and serve.
Flaky Pie Dough: Single Crust
1 1/4 cups all-purpose flour
1/4 tsp. kosher salt
1/2 tsp. sugar (optional; omit if making a savory dish)
7 Tbsp. very cold unsalted butter, cut into cubes
5 Tbsp. ice water, plus more if needed
In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.