Plum Tomato and Sonoma Goat Cheese Tart
with baby field greens, fresh herb infused olive oil & sweet balsamic reduction
2 cups All-Purpose Flour
8 tablespoons Cold Unsalted Butter, cut into 1/2-inch pieces
½ teaspoon Salt
½ teaspoon Coarsely Ground Pepper
3 tablespoons Extra-Virgin Olive Oil
2 tablespoon Water
1 tablespoon Dijon Mustard
1/2 cup Grated Gruyère Cheese
4 ea Plum Tomatoes, cut into ½-inch slices and seeds removed
6 oz. Goat Cheese
1/2 cup Extra-Virgin Olive Oil
1/4 cup Fresh Parsley, chopped
1/4 cup Fresh Basil, chopped
1 teaspoon Fresh Oregano, finely chopped
1 tablespoon Fresh Thyme Leaves
1 clove Garlic, minced
Sea Salt to taste
Sweet Balsamic Syrup
Make the tart dough: Using a food processor, combine the flour, butter, salt, and pepper and pulse until mixture resembles coarse meal; add in oil and the water until the mixture begins to form together. If necessary, add an additional tablespoon of oil.
Gather into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
Preheat oven to 375° degrees F. Roll out the chilled dough into a 12-inch circle and place it into a tart pan that is sprayed with non-stick spray.
Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyère evenly over the mustard and alternately place the tomatoes over the Gruyère and then crumble the goat cheese over all.
In a small bowl, mix the remaining ½ cup of extra-virgin olive oil, all of the herbs, and the garlic together and brush two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for approximately 25-30 minutes.
Remove the tart and brush it with the remaining oil. Serve warm with a baby field green salad.
Copyright 2013 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Top Lifestyle Headlines
Disney's wintery animated tale "Frozen" took over the top spot at the box office with $31.6 million in its second week of release.