Have an abundance of summer tomatoes but no idea what to do with them? Try this delicious and easy tomato goat cheese tart. Make it as an appetizer or a main dish with salad. Or hey, even breakfast, why not?! All you need is 4 ingredients! Here’s what you’ll need:
Beauty & The Butcher’s Tomato & Goat Cheese Tart
1 small log goat cheese room temp
1 store bought pie crust
2 oz. Cream Cheese room temp
6 plum tomatoes or 3 large of whatever variety you like
Preheat oven to 350. Line tart pan with pie crust and trim edges if necessary. If you don’t have a tart pan (a round shallow pan with fluted edges and a removable bottom) then I highly suggest getting one, they’re very affordable and can be found in most stores. A pie plate will do in a pinch though. Mix the cream cheese and goat cheese in a bowl with a little kosher salt (I used a goat cheese with herbs already infused into it but if you can’t find it then use plain and add whatever herbs you like such as thyme, rosemary, and basil.) Spread cheese mixture on top of crust in a thin even layer. Slice tomatoes in thin rounds, squeeze out extra juices, and layer them, covering the cheese until you can’t see it anymore. Sprinkle with kosher salt and more herbs if you’d like. Bake for about 40 minutes or until crust is golden brown. Let cool for about an hour to firm up any remaining tomato juice. Reheat briefly before serving or serve at room temp. Enjoy!