This is the EASIEST recipe, perfect for mid-late summer when you have more tomatoes than you know what to do with. It works for any kind of tomato, from cherry to heirloom to beefsteak. It makes an easy and delicious appetizer or dinner side. Please note, this picture was taken before it was baked. It was so delicious smelling when it came out of the oven, I forgot to take a picture, lol. Enjoy!
Goat Cheese and Tomato Tart
So easy and perfect for mid-late summer when you have more tomatoes than you know what to do with.
Equipment
- pie pan
Ingredients
- 1 ready-made pie crust
- 1-2 large tomatoes, sliced, or a handful of cherry tomatoes, sliced
- 10 leaves basil or a handful of fresh oregano
- 4 oz plain goat cheese
- 1 tbsp olive oil we love Graza
- A few pinches sea salt
Instructions
- Preheat your oven to 425 degrees
- Spray cooking oil on a pie pan
- Unroll ready-made pie crust and place it in the pie pan, letting the edges hang over the pie pan
- Spread the goat cheese evenly across the bottom of the pie crust
- Place the sliced tomato on top of the goat cheese
- Fold the edges of the pie crust back over the tomatoes and goat cheese. They'll form an edge and will cover some of the tomatoes, but won't cover the entire top.
- Place the basil or oregano on top of the tomatoes
- Pinch some sea salt over the the tomatoes
- Fold the edges of the pie crust back in and over the top of the tomatoes
- Brush the crust with a little olive oil before baking
- Bake it for about an 30 minutes (keep an eye on it) at 425
- Option: drizzle a little olive oil over the tart before serving
Tried this recipe?Let us know how it was!
