Tomato and Goat’s Cheese Tarts

Tomato and Goat’s Cheese Tarts
Staff Writer
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
1204
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.

Nutritional Facts

Total Fat
99g
100%
Sugar
4g
4%
Saturated Fat
64g
100%
Cholesterol
264mg
88%
Carbohydrate, by difference
4g
3%
Protein
73g
100%
Vitamin A, RAE
972µg
100%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
1799mg
100%
Choline, total
83mg
20%
Copper, Cu
1mg
0%
Folate, total
13µg
3%
Iron, Fe
5mg
28%
Magnesium, Mg
120mg
38%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
1558mg
100%
Riboflavin
2mg
100%
Selenium, Se
21µg
38%
Sodium, Na
897mg
60%
Vitamin D (D2 + D3)
2µg
13%
Water
100g
4%
Zinc, Zn
6mg
75%

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.