Saturday, July 31, 2010

Tomato and Goat Cheese Tart

I had decided not to bother posting this recipe, because it was too simple to merit posting when someone commented on it in the kitchen at work. The original includes a layer of onions, but I'm not such a big fan of the texture of onions, so I skipped it. If you want to add them, thinly slice an onion and cook with 2 tbsps of oil in a skillet until golden brown, 15 - 20 minutes. Skipping this step makes the recipe ridiculously quick if you're using a pre-made tart. There might be more flavourful tomato and goat cheese tarts, but this one is simple and allows good goat cheese and tomatoes to shine.

Tomato and Goat Cheese Tart (adapted from Gourmet Today)

1 9" tart shell
1 tbsp olive oil
salt and pepper
170g soft goat cheese (I used 125g of fine herbs and then the leftovers from plain)
340g tomatoes (about 3 medium)
baby arugula (optional, but it makes everything better)

1. Preheat oven to 375F and thaw tart shell according to directions.
2. Thinly slice the tomatoes.
3. Spread all but 1/3 cup goat cheese in the tart.
4. Arrange tomatoes slightly overlapping over the cheese.
5. Sprinkle with remaining cheese, salt and pepper to taste, and drizzle with olive oil.
6. Bake until cheese begins to brown, 10 - 15 minutes.
7. Top with arugula to taste.

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