Cherry Tomato Goat Cheese Tart
Prep Time: 20 mins | Cook Time: 60 mins | Course: Dinner | Serves: 8
Fresh summer cherry tomatoes roasted with garlic and set in a goat cheese cream quiche-like custard, encased in a herby flaky tart crust. Inspired by David Leite of Leite’s Culinaria https://leitesculinaria.com/101609/recipes-cherry-tomato-tart.html
Herby Tart Crust:
1 ½ cups flour
1 Tbsp fresh rosemary leaves, minced
1 Tbsp fresh thyme, minced
¾ tsp salt
¾ cup cold butter, cut into tablespoons
5 Tbsp cold water
Roasted Tomatoes:
¾ lb. cherry tomatoes
2 Tbsp olive oil
7 cloves garlic, minced
Salt and freshly cracked black pepper, to taste
Tomato Custard Filling:
2 eggs
1 cup heavy cream
½ cup freshly grated parmesan cheese
4 oz goat cheeseSmallish basil leaves, for garnish
In a food processor, layer flour, rosemary, thyme, and salt. Pulse to distribute the dry ingredients. Top with the butter slices and pulse several times until the butter is incorporated and the mixture has a coarse texture. Drizzle in the water, and pulse 4-5 times to make a dough; add an extra tablespoon if too crumbly. Don’t overmix or the dough can get tough. Scrape the dough onto a piece of plastic wrap on the counter and wrap the dough; pressing it into a square. Refrigerate for 30 minutes.
Preheat the oven to 400*. Place cherry tomatoes, garlic, olive oil, salt, and pepper in an 8” baking dish. Bake for 20 minutes until the tomatoes have released some of their juices, and the garlic is golden and fragrant.
On a lightly floured surface, roll the dough to fit a 9 or 10-inch tart pan (or pie plate). Place the dough into the pan and crimp the edges. Prick the dough with a fork all over and bake for 20 minutes.
Whisk eggs, heavy cream, and half of the parmesan cheese together in a large mixing bowl with a fork. Add in the roasted tomato mixture and stir together. Pour into the baked tart shell. Pinch pieces of the goat cheese randomly amongst the tomatoes, then sprinkle with the remaining parmesan cheese and bake for 20-25 minutes until set and the tart is golden brown. Allow to cool for 10 minutes and sprinkle decoratively with the basil leaves.
