Sunday Dinner: Tomato and goat cheese tart
It's tomato season! Whether you pick up fresh tomatoes that are red, yellow or something in between, you'll want to use them for this recipe for tomato and goat cheese tart.
Fresh tomatoes tantalize
There is nothing better than eating fresh, seasonal foods. And right about now, it's all about tomatoes! If you can get your hands on heirloom tomatoes for this recipe, great! If not, find another type of juicy, ripe tomato for this dish. Perfect for Sunday Dinner, this is a quick, fresh meal the family will love.
Fresh fruits and veggies are great for a balanced diet. Sometimes parents have to find creative ways to help their kids eat their vegetables and fit in a few extra servings of fruit. If you fall into that category, consider these 10 ways to incorporate more fruits and veggies into meals. You'll be surprise how easy things might get!
Check out this recipe for green bean and tomato salad with creamy garlic dressing >>
Tomato and goat cheese tart
- 1 round from prepackaged pie dough for 9-inch tart pan, thawed
- 2 large tomatoes, cored and sliced into rounds
- 4 ounces herbed goat cheese, divided
- 2 cups chopped onion
- 3 tablespoons olive oil, divided
- 1/4 teaspoon sea salt, more for added seasoning
- 1/4 teaspoon ground black pepper, more for added seasoning
- 1 teaspoon fresh basil, sliced into ribbons
- Preheat your oven to 450 degrees F, or according to pie dough package instructions.
- Add two tablespoons of olive oil to a saute pan over medium heat. When warm, add the onions and season with the one-quarter teaspoon each of salt and pepper. Turn down the heat to low and cook the onions until the moisture disappears (about 20 minutes).
- Meanwhile, add the pie crust to a tart pan and pinch the edges. Remove the excess dough from edges and prick the bottom of the dough with a fork. Bake for five minutes and remove. Set aside.
- Core and slice your tomatoes and lay them flat on a layer of paper towels so the excess juice is absorbed.
- When the onions have caramelized, layer them on the bottom of the prebaked tart shell.
- Crumble two ounces of the goat cheese over the onions.
- Arrange the tomato slices around the tart shell in one layer, and add two more ounces of goat cheese to the top of the tomatoes.
- Drizzle the tomatoes with one tablespoon of olive oil, and add the basil ribbons.
- Season with sea salt and ground black pepper. Put the tart pan on a baking sheet, and bake for about 15 minutes or until the edges of the tart crust turn lightly golden.
- Allow the tart to get to room temperature before slicing and serving.
This tart is delicious and perfect for a quick Sunday Dinner!