Well August is here and that means we are overflowing with beautiful multi-colored heirloom tomatoes from the victory garden. Our tomato plants are enormous gangly monsters, spreading everywhere and drooping from the weight of all the fruit! Pure joy!
I love a vine ripened tomato, nothing in the world quite tastes the same! I have been enjoying these beauties on sandwiches and in salsa cruda, but decided it was time to bake them into a cheese-filled tart inspired by the flavors of the south of France.
This tart is wonderful and fresh, fragrant with fresh herbs from the garden mixed with a tangy coat cheese chevre and topped with thick slices of sun-kissed heirloom tomatoes just picked from the garden. I put a layer of breadcrumbs and parmesan on top of the goat cheese and just under the fresh tomatoes to capture the juice from the tomatoes as they bake. My secret ingredient is a last minute drizzle of honey on top of the tomatoes, just a hint to help coax the natural sweetness out of the tomatoes. Divine.
This tart is excellent warm or room temperature and makes a fantastic brunch dish or a light supper with a simple salad and a glass of chilled Rose wine.
Tomato Tart with Herbed Goat Cheese
1, 9-inch circle of pie dough (I cheat and use commercially prepared, but feel free to make your favorite if you are so inclined)
5 oz. goat cheese chevre
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves
1 Tbsp fresh snipped chives
1/8 tsp sea salt
1/8 tsp freshly cracked black pepper
2 Tbsp bread crumbs
2 Tbsp grated parmesan cheese, plus 1 Tbsp for topping
3 medium tomatoes, thickly sliced
1 tsp (about) honey
Preheat oven to 350F.
Line a 8-inch metal tart pan with removable bottom with pie dough, folding over edges, and trimming excess.
In a food processor combine goat cheese, herbs, salt pepper and egg, and process until smooth. Spread in dough-lined tart pan.
Top goat cheese with bread crumbs and parmesan cheese.
Layer thick slices of tomato atop tart slightly overlapping. Drizzle lightly with honey and sprinkle with parmesan cheese.
This beauty is ready for the oven!
Bake 40 minutes until golden brown. Allow to cool for 20 minutes before slicing.