Tomato Goat Cheese Tart

Tomato Goat Cheese Tart made with heirloom and cherry tomatoes atop whipped goat cheese in a toasted hazelnut tart shell.

Course Appetizer, Brunch, lunch, Main Course, Side Dish

Cuisine American

Prep Time 45

Cook Time 45

chilling time 1

Total Time 2 30

Servings servings

Calories 354kcal

Author Tristin Rieken

Ingredients

Hazelnut tart shell

1 cup all-purpose flour
¼ cup hazelnuts
¼ teaspoon salt
1 large egg yolk
½ cup butter cold
3-4 tablespoons ice water
2 tablespoons chopped basil

Filling

½ cup goat cheese
¼ cup cream cheese
2 tablespoons heavy cream
1 tablespoon hot sauce
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
1 pound tomatoes cherry tomatoes, beefsteak tomatoes, heirloom tomatoes, etc.
2 tablespoons chopped basil

Toasted hazelnut vinaigrette

2 tablespoon garlic minced
2 tablespoons seasoned rice wine vinegar
2 tablespoons roughly chopped roasted hazelnuts
¼ cup olive oil
Salt and pepper to taste

Instructions

Make hazelnut tart shell. Start by grinding whole roasted hazelnuts in a food processor or blender until sandy in texture. Then combine the ground toasted hazelnuts with flour and salt in a medium bowl. Cut cold butter using a box grater or chop into small cubes with a knife then smooth into the flour with your fingertips. Lightly stir in egg yolk and chopped herbs, then add ice water 1 tablespoon at a time until the dough just comes together. Wrap dough tightly in plastic wrap and form into a disc. Place dough in the refrigerator to chill at least 1 hour, up to 2 days (or freeze for up to 3 months, defrosting overnight refrigerated before using).
1 cup all-purpose flour, ¼ cup hazelnuts, ¼ teaspoon salt, 1 large egg yolk, ½ cup butter, 3-4 tablespoons ice water, 2 tablespoons chopped basil
Roll tart shell dough out to roughly an 11” circle on a lightly floured surface. Then loosely roll pastry around roll pin to gently transfer to a 9” tart pan with removable bottom. Let the excess dough hang over the edge and gently ease dough into corners. Then run rolling pin over top of pan to remove excess dough. Prick bottom of tart shell with a fork several times and refrigerate or freeze tart shell until firm.
Preheat oven to 375 degrees Fahrenheit and place tart shell on a baking sheet in preheated oven to bake until golden brown and toasted, 35-40 minutes. Remove from oven and set aside to cool.
Meanwhile make goat cheese filling by combining goat cheese, room temperature cream cheese, with cream, hot sauce, honey, black and red pepper. Season to taste with salt and spread in a thin, even layer onto cooled tart shell. Loosely cover with plastic wrap and refrigerate until ready to assemble, up to 2 days.
½ cup goat cheese, ¼ cup cream cheese, 2 tablespoons heavy cream, 1 tablespoon hot sauce, ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper
Make the toasted hazelnut vinaigrette. Combine chopped garlic with vinegar in a small bowl and allow to infuse for several minutes before whisking in olive oil. Roughly chop toasted hazelnuts and stir into vinaigrette. Cover and refrigerate until ready to use, up to 7 days.
2 tablespoon garlic, 2 tablespoons seasoned rice wine vinegar, 2 tablespoons roughly chopped roasted hazelnuts, ¼ cup olive oil, Salt and pepper
When ready to serve slice tomatoes into about ¼” slices and gently pat dry with paper towels. Arrange fresh tomatoes in loose piles over chile cream filling, sprinkle tomatoes with coarse salt and fresh herbs. Immediately before serving drizzle with a little toasted hazelnut vinaigrette. Slice, serve and enjoy!
1 pound tomatoes, 2 tablespoons chopped basil

Nutrition