Tomato Tart

Tomato Tart

(6 servings)

Ingredients:

1 piece (from a 2-piece pkg.) Refrigerated Pie Crust

1¾ lb. Heirloom Tomatoes

as needed Salt

5 oz. Goat Cheese, room temperature

5 oz. Mascarpone, room temperature

¼ cup Parmesan Cheese, grated

2 tsp. Fresh Thyme, minced

to taste Salt and Pepper

1 tbsp. Olive Oil

garnish Fresh Basil

Directions:

Fit dough into a 9-inch removable-bottom tart pan.  Prick bottom with a fork.  Place a 13-inch piece of parchment over dough.  Fill with pie weights or dried beans.  Bake 20 minutes in a pre-heated 425-degree oven.  Remove parchment and weights, baking an additional 5-7 minutes or until bottom is golden and set.  Cool on wire rack.  While crust cools, cover a baking sheet with several layers of paper towels.  Slice the firm tomatoes ¼-inch thick.  Arrange slices in a single layer over towels.  Sprinkle lightly with salt.  Let stand 30 minutes, turning halfway through.  In a medium bowl, combine goat cheese, mascarpone, parmesan, fresh thyme and season with salt and pepper.  Spread mixture over cooled tart crust.  Pat tomato slices dry with more paper towels.  Then arrange tomatoes over filling, overlapping as you go.  Sprinkle with more salt and pepper.  Return to the oven for 20 minutes, shielding edges of tart with foil.  Cool 15 minutes.  Remove from tart pan.  Cool completely on a wire rack.  Drizzle lightly with olive oil, garnish with basil, cut and serve.

Notes:              If you are afraid of goat cheese,
                        sub another soft cheese you like.

Ideas for Future Efforts

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