Saturday, August 21, 2010
Cherry Tomato Tart
My homegrown tomatoes are doing nothing at all... they have become as lazy as I have this summer! I have a few green tomatoes, but none of the red, juicy beauties I expect. The local market was advertising heirloom tomatoes, promising beautiful flavor. I went in for a taste and was sorely disappointed - until I tried the cherry tomatoes. The tiny gems are sweet, juicy and full of the real tomato flavor I have been longing for.
A tomato tart is nothing new, but I thought I would write the recipe up anyway, in case you were looking for ways to use up your cherry tomatoes. I mixed goat cheese, green onion, and tomatoes to make a savory tart for a summery dinner.
Lately garlic and onions have been making my belly hurt, so I opted for the gentler green onion for the recipe. Feel free to sub garlic instead. I also used a store bought crust because, like I mentioned above, I am lazy, and honestly I can't tell the difference. :)
Goat Cheese and Cherry Tomato Tart
1 pie crust, thawed and unrolled
2 cup assorted cherry tomatoes, sliced in half
1/4 to 1/2 cup goat cheese
2 green onions, sliced thinly
1. Preheat oven to 400 degrees.
2. Roll crust onto a baking sheet. Using your fingers smoosh and spread goat cheese onto crust. Leave about an inch around the edge of the crust bare.
3. Sprinkle sliced green onion.
4. Add tomatoes, again leaving a 1 inch border on the crust.
5. Fold edges of crust up over the pile of tomato goodness. Sprinkle with olive oil, salt and pepper.
6. Bake 15-20 minutes or until the crust is golden brown and tomatoes crinkly.
Serve hot or cold.
Looking for more tomato recipes? Check out my food writing from about 10 years ago. These are still my go-to recipes.