Tomato Goat Cheese Tart - Sides - Summer 2024, Episode 9

It is that time of year when tomatoes of all colors are coming from the garden – we love it! This tomato tart is a lovely way to showcase the tomatoes. It can be used as an appetizer, a lite lunch or a nice side dish to some grilled seafood. The goat and ricotta cheese lend a tangy and creamy counterpoint to the sweet tomatoes. Just a little basil and salt finish it off!

Tomato Goat Cheese Tart
Serves 6-8

1 each pie shell

4 oz. goat cheese
6 oz. ricotta cheese
2 Tbsp. garlic, roasted
1 Tbsp. thyme, fresh chopped

1½ pounds tomatoes, all colors
1 tsp. salt, flaky
4 oz. goat cheese

6 leaves basil, fresh chopped

1. Preheat oven to 425°. Press pie shell into tart pan. Prick dough all over with a fork and bake in the oven for 12-14 minutes until golden brown. Cool tart shell and reduce oven temp to 375°.
2. Mix the first portion of goat cheese with the ricotta, garlic and thyme. Spread evenly over the cooled tart shell.
3. Slice the tomatoes about ½” thick. Arrange them on top of the cheese, cutting smaller pieces to fit in as needed. Crumble the second portion of goat cheese over the top and sprinkle with flaky salt.
4. Bake the tart for 25-30 minutes. To serve, cut into wedges and garnish with fresh basil.

Tools needed:
Measuring spoons and cups
Mixing bowls
Chef Knife
Cutting board
Tart pan