Health

Heirloom Tomato and Goat Cheese Tart

heirloom-tomato-tart Photo: Yunhee Kim; Styling: Megan Hedgpeth

Ingredients

  • Cornmeal Tart Shell
  • 2/3 cup stone-ground yellow cornmeal
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, diced
  • 2 tablespoons extra-virgin olive oil
  • 4–5 tablespoons ice water
  • Filling
  • 2 ounces softened goat cheese
  • 1/2 teaspoon chopped fresh thyme, plus additional sprigs for garnish
  • 1 1/2 pounds heirloom tomatoes, cut into 1/4-inch-thick slices (about 3 medium tomatoes)
  • 1/2 teaspoon good-quality sea salt
  • 1/4 teaspoon freshly ground black pepper

Preparation


1. Preheat oven to 400°.

2. For the Cornmeal Tart Shell, lightly spoon cornmeal and flour into dry measuring cups; level with a knife. Combine cornmeal, flour, salt, and pepper in a food processor; pulse 4 times or until blended. Add butter and olive oil; pulse 10 seconds or until mixture resembles coarse meal. With processor on, slowly pour ice water through the food chute, processing just until blended. (Do not allow dough to form a ball.)

3. Press mixture gently into a 4-inch circle, and wrap tightly in plastic wrap. Chill dough for 15 minutes. Unwrap chilled dough, and place on piece of wax paper. Cover dough with a second sheet of wax paper. With a rolling pin, roll the dough into a 12-inch rectangle. Remove top sheet of wax paper; place dough, wax paper–side up in a 9- x 12-inch rectangular fluted tart pan. Remove remaining sheet of wax paper. Press dough gently into bottom and sides of tart pan. Cut away and discard excess dough.

4. Bake tart shell at 400° for 20 minutes. While the tart shell is warm, spread the goat cheese over the bottom of the crust in an even layer. Sprinkle evenly with thyme. Arrange the sliced tomatoes in an overlapping pattern on top.

5. Sprinkle sea salt and pepper evenly over tomatoes. Bake at 400°F for an additional 15 minutes. Allow tart to cool for 5 minutes before slicing. Garnish with thyme sprigs, if desired.



    Prep: 20 minutes ; Chill: 15 minutes; Cook: 35 minutes.
  • Yield: Makes 4 servings (serving size: 1 wedge)

Nutritional Information

Calories per serving: 317
Fat per serving: 16g
Saturated fat per serving: 7g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 2g
Protein per serving: 8g
Carbohydrate per serving: 36g
Fiber per serving: 4g
Cholesterol per serving: 22mg
Iron per serving: 2mg
Sodium per serving: 434mg
Calcium per serving: 41mg