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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