Roasted Tomato Goat Cheese Tart

Author: Canadian Living

Team this tart with a frisee salad to complete the meal. Baking an unfilled pastry shell (blind baking) ensures a crisp bottom to the tart.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2008

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 onions sliced
  • 3/4 cups crumbled goat cheese (about 3oz/90g)
  • 3 eggs
  • 1/2 cup milk
  • 1/4 cup 10% cream
  • 1 pinch salt
  • 1 pinch pepper
Cornmeal Pastry:
  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter
  • 3 tablespoons sour cream
  • 2 tablespoons Ice water (approx)
Roasted Grape Tomatoes:
  • 1 1/2 cup grape tomato halved
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped thyme
  • 1/2 teaspoon salt

Method

Cornmeal Pastry: In bowl, mix together flour, cornmeal, thyme, sugar and salt ; using pastry blender or 2 knives, cut in butter until in large crumbs. In glass measure, whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more water if necessary. Wrap in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness; fit into 9-inch (23 cm) quiche dish or pie plate. Fold edge under, leaving 1/4 inch (5 mm) above rim; flute or crimp edges with fork. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; bake for 10 minutes. Let cool on rack.

Roasted Grape Tomatoes: In bowl, gently toss together tomatoes, oil, rosemary and salt. Bake, cut side up, on parchment paper–lined baking sheet in 350°F (180°C) oven until tender, 20 to 25 minutes. Let cool.

In large skillet, heat oil over medium heat; fry onions, stirring occasionally, until golden, 15 to 20 minutes. Let cool.

Sprinkle goat cheese over pastry shell; spread with onions. Top with tomatoes, cut side up. In bowl, whisk eggs, milk, cream, salt and pepper; pour over top. Bake in 375°F (190°C) oven until knife inserted in centre comes out clean, 35 to 40 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven or 20 to 25 minutes.)

Nutritional facts Per serving: about

  • Sodium 365 mg
  • Protein 8 g
  • Calories 346.0
  • Total fat 25 g
  • Cholesterol 111 mg
  • Saturated fat 12 g
  • Total carbohydrate 24 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Roasted Tomato Goat Cheese Tart

Login