The vibrant flavor of roasted ripe tomatoes comes through in this homemade tart, with tangy goat cheese and a simple crust.
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed (1 stick)
- 1/4 cup cold water
- 1 Tbsp plain yogurt
For the Filling:
- 4 large eggs
- 5 oz crumbled goat cheese
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- 2 Tbsp chopped fresh basil
- 1 tsp chopped fresh Italian flat-leaf parsley
- 1 tsp dried marjoram
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh rosemary
- 2 tsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1½ lbs ripe tomatoes
- 1 Tbsp extra virgin olive oil
- Preheat oven to 350°F. Grease a 10-inch tart pan and set aside.
- To make the crust, combine the flour and salt in a medium bowl. Cut in butter until the mixture looks crumbly. Add the water and yogurt. Stir until just combined. Using your hands, thoroughly mix and form the dough into a ball.
- On a clean, well-floured work surface, roll out the dough to the size of your tart pan. The circle of dough should be just larger than the pan. Gently drape the dough into the pan, pressing it up the sides. Trim as needed so the dough doesn’t hang over the edges. Chill in the refrigerator until ready to fill.
- In a medium bowl, beat together the eggs and goat cheese for the filling. Season with salt and pepper, and stir to combine. Stir in basil, parsley, marjoram, thyme, rosemary, and balsamic vinegar. Set aside.
- Brush the mustard evenly over the bottom of the tart shell with a pastry brush.
- Slice the tomatoes and arrange them in an even layer over the mustard-brushed dough, overlapping slightly and forming concentric circles. Sprinkle with a pinch of salt and pepper.
- Pour the egg mixture slowly over the tomatoes. Drizzle with olive oil.
- Bake for 30-40 minutes, until the top is golden brown. Remove from oven and cool for 10 minutes in the pan before slicing and serving. Serve warm or at room temperature.
- Category: Savory Tart
- Method: Baking
- Cuisine: Brunch, Lunch
Keywords: tart, tomato, goat cheese, summer