Tomato & Goat Cheese Tart – Cheryl Bennett

Cheryl Bennetts Tomato & Goat Cheese TartTomato & Goat Cheese Tart – Cheryl Bennett

Cheryl says: “You know when you get a craving for something & you just have to make it?  Well, I had wanted to make a tomato tart for a little while and finally got around to doing it.  This post started out something like “with summer produce in full swing and a variety of perfect tomatoes available, blah, blah, blah…”

So, I had invited friends over and I was jarred when I read the response.  “T’s father died.  She is there, will be home tomorrow”.   Needless to say, this had been a sudden event and all I could think of was my friend and the pain she was feeling.   This tart now had a purpose.   I had offered, as one does when there is a death, to take food over to them upon her return home.

This tart started out as something to fulfill a craving I had and ended up nourishing my friends and giving us the opportunity to spend a few hours together talking about everything that had happened, allowing for my friend to tell stories and process and even have a few laughs.   It seems like such a simple thing, to bring food to someone when they’ve have lost someone, but the truth is, it is about so much more than that.

Support.  Love.  Community.  Friendship.  Togetherness.   That is what it’s all about.”

Tomato and Goat Cheese Tart

Serves 6

Preparation time 2 hours 30 minutes, this includes resting time for dough. The active prep time is less than 30 minutes.

Cooking time 1 hour

Total time – 3 hours 30 minutes

Tart Crust
2 sticks unsalted butter
1/2 pound unbleached all-purpose flour
1/4 pound cake flour
3/4 tsp salt
1/4 tsp baking powder
3 fluid ounces ice water

Tart Filling
4 ounces goat cheese, crumbled into small chunks
1 medium yellow onion, cut in half and thinly sliced
6 perfect tomatoes, thinly sliced + a few grape tomatoes, halved, for the middle
1 tbsp. olive oil
1/2 cup freshly grated Parmesan cheese
fresh thyme
salt & pepper

9″ tart pan with removable bottom

Cut butter into small cubes. Combine flours, salt and baking powder. Cut butter into the flour mixture until the largest pieces are the size of peas. Stir in water until dough holds together. Pat dough into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.
Sauté onion in olive oil, season with salt and pepper. Set aside to cool.
Unwrap dough and roll out, on a lightly floured surface, to roughly 1/8″ thick.
Gently roll dough onto rolling pin and lay inside of tart pan. Press down bottom and sides, making sure to press into every groove.
Roll pin over top of tart pan to evenly “cut” dough across the top.
With a fork, poke holes in bottom and cover dough with a piece of foil or parchment paper.
Place beans or pie weights inside and bake at 350 degrees for 15 – 20 minutes. Remove foil and put back in the oven for another 10 minutes or until light golden brown.
Place onions in the bottom of tart in an even layer, sprinkle goat cheese on top of onions.
Shingle tomato slices around edge of tart, place grape tomatoes in the middle, cut side up. Season again with salt and pepper.
Sprinkle Parmesan cheese and thyme leaves on top.
Bake at 400 degrees until cheese is burnished and bubbly, about 20 minutes, rotating halfway through if necessary.

Michael’s wine recommendation – CLICK HERE

De Grendel Viognier 2013-1

Cheryl BennettCheryl Bennett

Cheryl Bennett has a business in Fort Lauderdale, Florida called Pook’s Pantry. We are internet friends, introduced by a mutual friend Jamie Schler whose recipes I often use on my website. I love Cheryl’s approach to food, it’s full of colour, packed with flavour and quite often new flavours for us here at the southernmost tip of Africa.

Click here to go to Cheryl’s website

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