This recipe was sure to be a winner from the start…how can you go wrong at the peak of tomato season (I made this a while back) with a dish that has both tomatoes and goat cheese? You can’t!
David Lebovitz, thank you so much for inspiring this meal.
Now, I could have bought a pie crust from the store or I could have followed his recipe…but I wanted to up the nutrition factor a little with a whole wheat crust. I’ve had a whole wheat olive oil crust bookmarked for a while now. And as much as I hate to admit it…I’ve NEVER made a homemade pie crust before…I know! It’s practically a sin! So I went with homemade and healthy over convenience…but on a day when I’m in a time crunch I wouldn’t hesitate to use a store bought crust…not very often though…have you seen the ingredient list? Not so great…
Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Lard With Bha and Bht Added to Protect Flavor, Wheat Starch, Water, Contains 2% Or Less of: Salt, Rice Flour, Potassium Sorbate and Sodium Propionate (Preservatives), Xanthan Gum, Citric Acid, Yellow 5 and Red 40.
The crust came together easily in the food processor (here’s a method for doing this…I didn’t follow this recipe though). I’ll admit, when rolling it out it was a little tricky to work with…as you can see in the pics, the edges kept cracking. Getting it onto the Silpat/parchment lined baking sheet was difficult too. And while I liked the flavor, the texture was a little dry. I’ll have to keep working on the “healthier pie crust” recipe. Until then, I recommend going with store bought or your own tried and true crust recipe.
I decided on a free form tart. I don’t have a tart pan…and free form is so easy!
The filling on the other-hand was incredible. Dijon mustard provided a subtle background tang to the dominate flavors of the tomatoes (which I pressed on tea towels to remove some of the liquid and seeds) and goat cheese. Freshly picked thyme and oregano added a final pizza like aroma.
Goat cheese (and generally other soft cheeses) are lower in fat. And because it’s a tart you are only using 1 pie crust. So the calorie/fat content of 1 serving (1/6 of the recipe) isn’t bad. Serve it with a healthy side (a mixed green salad with a light dressing) and you are in for a great meal.
All I can say is you should make this before tomato season becomes only a memory in the past…bland out-of-season supermarket tomatoes will not do this recipe justice!
Tomato Goat Cheese Tart
adapted from DavidLebovitz.com and Chocolate and Zucchini…2 of my favorite blogs
Makes 6 – 8 servings…serve with a green salad to make it a more filling meal
One unbaked tart/pie crust (homemade using your own tried and true recipe or store bought…or you could use the recipes included here…until I revamp the whole wheat olive oil version)
Dijon or whole-grain mustard
2-3 large ripe tomatoes, sliced into 1/4 inch rounds and drained/pressed on paper towels to remove some of the seeds/juice
salt and black pepper
two generous tablespoons chopped fresh herbs, such as thyme, oregano, basil, chives, chervil, or tarragon
4 ounces goat cheese, sliced into rounds
Preheat the oven to 425ºF*.
Place pie crust on baking sheet lined with parchment or a Silpat.
Spread an even layer of mustard over the bottom of the tart dough, leaving a 2 inch border on all sides. Allow it to sit a few minutes to dry out.
Arrange tomatoes over the mustard in a single, even layer.
Sprinkle with some of the chopped fresh herbs, then arrange the slices of goat cheese on top. Add the remaining fresh herbs. Gather the edges and fold them over to envelope the filling.
Bake the tart for 30 minutes* or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler…I did!
* It is recommended that you cook the tart in a very hot oven. You might want to check the tart midway through baking and turn it down a bit in case the top is getting too dark, before the crust and tomatoes appear to be cooked.
Per serving (based on 6 servings per recipe) – 214 calories, 14 g fat (5 g saturated), 16 g carbohydrates, 2 g fiber, 6 g protein (exchanges: 1/2 protein, 1 starch, 1/2 vegetable, 3 fat; WW points: 5)