Kentucky Heirloom Tomato Tart
Vegetables
Photo: Heather Bilyeu
Submitted by Millie McGlothin
Ingredients
- Tart Crust
- 1 ½ C all-purpose flour
- ¼ tsp salt
- ½ C cold butter, cubed
- 3 to 4 Tbsp ice water
- Cheese Filling
- 11 oz goat cheese, softened
- ½ C heavy cream
- 3 C Kentucky-grown heirloom cherry tomatoes, halved, or full-size tomatoes, sliced
- Salt and pepper to taste
- Garnish
- Fresh basil leaves
- Sea salt flakes
Directions
To make tart crust, pulse flour, salt and butter in a food processor until crumbly. Add water, 1 tablespoon at a time, until dough forms. Press into 9-inch tart shell, prick with fork, and chill 30 minutes. Preheat oven to 400°. After tart has chilled, bake on baking sheet 20–25 minutes until golden. If bubbles form, prick with fork. Cool tart shell completely. While tart cools, beat goat cheese and cream until light and fluffy. Season with salt and pepper. To assemble, spread whipped goat cheese into the cooled crust. Arrange halved or sliced tomatoes on top, sprinkle with sea salt and garnish with fresh basil. Serves 8.
