Fresh Tomato and Goat Cheese Tart

Ok, I know I promised this a while ago, but I got a little caught up in the construction of my new kitchen. Finally after many weeks of peeking through a plastic wall, which was separating the kitchen from the rest of the house, it is FINISHED. Well, a few more moldings, kick boards and handles.

I got up early this morning (big daddy and the kids still snoring away) and put a turkey in the new oven. Roasting turkey wafting throughout the rooms and the house immediately became HOME!

The markets still have wonderful tomatoes, so I am encouraging you to make this tart! Actually it would make a wonderful accompaniment to my roasted turkey!!!  Gotta go!

Fresh Tomato & Goat Cheese Tart
2 cups flour
1 stick butter
1/3 cup sour cream
2 teaspoons fresh thyme
1 10.5oz log of plain goat cheese
2 teaspoons fresh rosemary, finely chopped
1/4 teaspoon pepper
2 teaspoons lemon zest
juice of half a lemon
two nice big juicy tomatoes
drizzle of olive oil
1.  In a bowl combine the flour, butter, sour cream and fresh thyme. Using your finger tips smoosh the butter into the flour. Once all of the butter is broken up into the flour lightly mix until a dough starts to form. DO NOT OVER MIX. You just want the dough to come together. It is ok if there are still chunks of butter in your dough.  You can make this dough in the bowl of a food processor.
2.  Roll dough into circle and fit into 8 inch tart pan with removable bottom. Prick with fork. Line with parchment paper and fill with dough weights or dried beans. Bake 400 degrees 15 minutes or until edges of dough are slightly brown and bottom is not doughy. Let cool.

3. While shell is baking start prepping the goat cheese filling. In a bowl combine goat cheese,  fresh rosemary, pepper, lemon zest and juice. Mix well. Fill cooled shell.
4. Top with fresh tomato slices in a circular design. Drizzle with olive oil and bake 375 degrees for 35 minutes or until tomatoes are wilted. Serve hot, room temp or cold.



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