The Sensitive Kitchen

Saturday, May 23, 2009

Goat Cheese, Tomato and Basil Tart

This can also be made as a quiche, in a pie pan, if you increase the amount of custard filling. It tastes just as good, but it's prettier in the tart pan, and no more difficult.

unbaked pastry crust
3 ozs soft goat cheese
1/2 cup half-and-half (approximate; can use fat free)
3 eggs
salt and pepper
1 ounce Romano or other hard grating cheese
1/4 cup basil chiffonade
2 Roma tomatoes, peeled, seeded and sliced lengthwise

Fit the pastry crust into a 10" tart pan with a removable bottom. Preheat oven to 350 degrees.

Place goat cheese in a bowl. Add half-and-half; mash with a fork to break up cheese. When mostly smooth, crack in eggs, add salt and pepper, and whisk until smooth. Set custard aside.

Grate Romano into of the tart crust, covering the bottom evenly. Add tomato slices in a fan pattern. Sprinkle with basil. Gently pour custard over top. Liquid should cover tomatoes and basil, leaving a 1/4" lip to the top of the crust.

Bake for 30 minutes or until custard is set. Cool on a rack. Serve warm or at room temperature.


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