Tuesday, September 16, 2014

Tomato Basil Goat Cheese Tart

This one is so incredibly simple. It is perfect for a light dinner for two people or would be a great, easy starter for a dinner party. Each slice is light and delicate, not overly filling. I used heirloom cherry tomatoes, but regular tomatoes would work beautifully as well.  Also, if you're not crazy about goat cheese, you could easily substitute feta or Parmesan.

Tomato Basil Goat Cheese Tart

  • 1 frozen pie crust, defrosted
  • 1 pint cherry tomatoes, sliced
  • 1 medium zucchini, thinly sliced
  • 3 tbsp basil, chiffonade
  • 1/4 lb goat cheese, crumbled
  • 1 tbsp olive oil
  • salt and pepper
Preheat oven to 400F. Turn pie crust out onto larger pan so that crust is flat. Layer tomatoes and zucchini, alternating in a circular design. Top with crumbled goat cheese. Drizzle with olive oil and add salt and pepper to taste. Bake for 20 minutes. Top with basil. Bake for an additional 5 to 8 minutes until crust and cheese are golden brown and tart is bubbling. Allow to cool for at least 10 minutes before slicing.

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