Heirloom Cherry Tomato Tart
This simple tart is easy enough for a weeknight but impressive enough to serve at a party. The flavors of caramelized shallots, creamy goat cheese and tangy tomatoes are perfect together.
Heirloom Cherry Tomato Tart
Cook Time 1 hour | Servings 8
Ingredients
Pie dough for crust (store-bought or homemade)
2 tablespoons olive oil
4 large shallots, very thinly sliced
8 ounces goat cheese, room temperature
2 eggs
1 pint heirloom cherry tomatoes, cut in half
Kosher salt
Fresh ground pepper
¼ cup fresh basil leaves, sliced
How to Make It
Preheat oven to 375 degrees F.
Roll out dough on a lightly-floured surface into roughly a 16” x 7” rectangle. Carefully place dough in tart pan. Fold over excess dough and press against side of pan to reinforce the sides of the tart. Lightly prick bottom with a fork.
Line pie crust with parchment paper and fill with pie weights or dry beans. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and parchment. Bake until golden, 5 to 8 minutes more. Cool in pan on a rack.
While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat. Add the shallots and cook, stirring frequently, until shallots are caramelized and a deep brown color (about 20 to 25 minutes). Remove shallots from pan, season to taste with Kosher salt and allow to cool.
In a medium bowl, combine goat cheese and eggs. Mix until combined. Season with salt and pepper. Spread shallots over bottom of tart shell. Spread goat cheese mixture evenly over the shallots. Arrange tomatoes on top, cut side up, pressing them into the goat cheese filling.
Put tart pan on a baking sheet and bake for 20 minutes. Remove the tart from the oven and allow to cool for 10 minutes, then top with chopped basil. Tart can be served warm or at room temperature.
Chef Notes
You'll need a 14.5” x 5.5” tart pan with removable bottom for this recipe.