The beautiful colors of summer can be found right here in this Tomato Tart with Garlic and Herb Goat Cheese. With the variety of tomatoes this year, I just had to mix them up, and as you can see, they didn’t disappoint. What a showy display of Summer! For the crust, I was inspired to go the homemade route, but feel free to use a store bought crust. You pick.
The Variety
I had never heard of white or black tomatoes until this year. In the picture above, top left is the Great White Tomato. My brother Paul (#6) said it’s a little yellow because it was on the vine too long. The deep red tomatoes in the center and top right is a Black Krim Tomato. Aren’t they beautiful? The bottom right is a standard yellow, and the lower red is from my nephew, Matt. If you’d like to look at a variety of tomatoes, Baker Creek Heirloom Seeds offers a huge selection, and their pictures are great! It’s also a fun place to visit.
Tomato Tart With Garlic and Herb Goat Cheese
I want to perfect a pastry, and that’s why I chose to make a homemade crust. The food science involved in making a faultless pastry intrigues me beyond words. I’m determined to bring butter and flour together mastering all levels of mixing, chilling and rolling. I know I can do this and so can you. I’m sure it was the perfect pastry that prompted the adage, practice makes perfect.
Parmesan cheese is in the pastry recipe adding a wonderful flavor to the garlic and herb goat cheese. The speckles in the crust are fresh ground pepper. I have a Boos pepper mill, and the grind looks a little large.
The assembly is straightforward. The goat cheese is sprinkled first on the crust. I used a 4 oz., package of goat cheese that was garlic and herb flavored. You can use any flavor, or plain goat cheese if you’d like. After you have the cheese distributed, pour the whisked egg mixture over the cheese and then top with the tomatoes. It’s just that simple.
Do you love the colors? No photoshop here. Just bright and glorious colors of summer from the garden to your table.
Tom’s galette, no eggs just cheese and tomatoes
The picture above is a galette I made with the trimmed pastry. Tom doesn’t eat eggs, so I sprinkled the goat cheese, added tomatoes and folded the sides. I gave the crust an eggs wash and baked it. It’s cute! If you missed my post on a blackberry galette, you can see it HERE.
Well, I hope you’ll consider making this Tomato Tart with Garlic and Herb Goat Cheese. Are your tomato plants in full production? What varieties do you have? Please consider leaving a message below for the Sock Box 10 community.
Summertime – if you have to fade away, please give us leaves as bright and colorful as your tomatoes.
Thanks for stopping by, Rose
- Crust
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- ½ cup grated parmesan cheese
- ½ cup cold unsalted butter cubed
- 3-4 tablespoons of ice water
- tart filling
- 3 large eggs
- ¾ cup milk
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 4 oz Garlic and Herb Goat Cheese (store bought, and it is enough for both tart and small galette)
- 2 large tomatoes sliced (I used a variety of colors, but this is not necessary)
- In a large bowl combine flour, salt, pepper and parmesan cheese.
- Add the butter to the flour mixture and work the butter and flour together with your fingers breaking down the butter pieces until you have a crumbly mix. You do not want large pieces of butter.
- Drizzle in a tablespoon at a time of the cold water and stir with a wooden spoon as you g. Using your hands gently knead the dough in the bowl bringing it together. Form the dough into a ball. Do not knead it too much; it will make the dough tough.
- Cove the dough in plastic wrap and chill for 30 minutes.
- Preheat oven to 425 degrees F.
- Remove the dough and place on a lightly floured surface. Roll the dough into a circle approximately 12 X 12. Lay the dough onto a 9-inch tart pan and press the dough flat into the bottom and then the sides. Trim any excess dough and place the tart back into the fridge while you mix the filling. I used the excess dough to make a galette for my husband who does not eat eggs. I know he misses out on a lot!
- In a bowl, whisk the eggs, milk, salt, and pepper.
- Remove the tart from the fridge and cover the bottom with the goat cheese. The 4 oz., package of goat cheese was enough to do the tart and the small galette.
- Pour the egg mixture over the cheese.
- Arrange the sliced tomatoes on top of the egg mixture and sprinkle with additional salt and pepper. (this is optional)
- Place the tart on a baking sheet and position on the middle rack of your oven. (don't forget to hold the tart pan by the sides because the bottom is not attached.)
- Bake for 15 minutes.
- Lower the oven temperature to 350 degrees F., and bake an additional 45 minutes or until the tart is cooked through the center.
- Remove from the oven and let cool. You can serve this warm or cold. It can be stored in the fridge for a few days, and it reheats very well in the microwave.
- ENJOY!
- Tart crust was inspired by flourishingfoodie.com