Tomato and Goat’s Cheese Tarts

Staff Writer
Tomato and Goat’s Cheese Tarts
chef Conrad Gallagher

Pretty to look at and yummy to eat, these tomato and goat cheese tarts are full of flavor, especially when enjoyed warm.

Recipe courtesy of chef Conrad Gallagher

6
Servings
710
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 9-inch prepared pie dough, thawed if frozen
  • 3 Tablespoons olive oil
  • 1 large onion, thinly sliced
  • 6 Cups crumbled goat cheese
  • 1 Pound plum tomatoes, thinly sliced crosswise
  • Fresh basil leaves

Directions

Preheat oven to 375 degrees. If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.

While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.

Preheat broiler. Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning). Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
55g
84%
Sugar
3g
N/A
Saturated Fat
30g
100%
Cholesterol
83mg
28%
Protein
36g
72%
Carbs
19g
6%
Vitamin A
550µg
61%
Vitamin B12
0.3µg
5.7%
Vitamin B6
0.5mg
27.4%
Vitamin C
12mg
20%
Vitamin D
0.7µg
0.2%
Vitamin E
2mg
9%
Vitamin K
18µg
22%
Calcium
268mg
27%
Fiber
2g
10%
Folate (food)
41µg
N/A
Folate equivalent (total)
75µg
19%
Folic acid
20µg
N/A
Iron
5mg
25%
Magnesium
44mg
11%
Monounsaturated
18g
N/A
Niacin (B3)
2mg
11%
Phosphorus
506mg
72%
Polyunsaturated
4g
N/A
Potassium
282mg
8%
Riboflavin (B2)
0.8mg
46.2%
Sodium
987mg
41%
Thiamin (B1)
0.3mg
18.5%
Zinc
2mg
13%

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