TOMATO AND GOAT CHEESE TART
- PREP TIME: 20 minutes
- COOK TIME: 35 minutes
- YIELDS: 8 servings
Ingredients
Cornmeal crust- 2/3 cup plain flour
- 2/3 cup yellow cornmeal
- ¼ teaspoon salt and freshly ground black pepper
- 2 ½ tablespoons unsalted butter
- 2 tablespoons canola oil
- 5 tablespoons ice water
- 3 ounces goat cheese, softened
- ½ medium Vidalia onion, sliced very thin
- 1 ¼ pounds fresh tomatoes, assorted sizes and colors
- 1 bunch fresh basil
Elegant, but healthy way to use summer’s ripe tomatoes. I use stone ground cornmeal from Logan Turnpike Mill in Blairsville, Georgia.
Instructions
FIRST Preheat oven to 400°F. To make the tart combine flour, cornmeal, salt, and pepper in food processor; pulse until combined. Cut butter into small slices and add, along with oil, to processor. Pulse until mixture resembles coarse meal. With processor on, slowly add ice water until mixture forms into loose dough, but do not allow a ball to form. You may not use all of the water.
NEXT Press dough into the bottom and up the sides of a 9-inch tart pan with detachable rim. Bake for 20 minutes. Spread goat cheese in an even layer on tart while crust is warm. Slice tomatoes in thin slices, about ¼ inch, and arrange in an overlapping pattern on crust. Sprinkle with kosher salt and freshly ground pepper.
LAST Bake tart for 15 minutes, remove from oven, and top with fresh basil leaves, roughly chopped.
