The other day a friend had me over for dinner and served a classic southern summer dish called Tomato Pie!  Buttery pie crust, tomatoes, mayo, onion, bubbling cheeses…there was nothing not to love about this pie (thanks again, Lucy!).  It reminded me of a Tomato Tart recipe that I had sitting in a pile at home, beckoning to be made.  I found this recipe in the July/August 2015 issue of one of my favorite cooking magazines, Cuisine at Home.  A delivery of fresh tomatoes from my Amish Country farmer friend, Ron Hord, in addition to a few trips to tend to the Tremont Elementary School Garden provided me with seven big beautiful ripe August tomatoes and plenty of fresh basil.

This tart was absolutely delicious and easy to make!  I’m extra pleased to say it was a HUGE hit with my seven year old (granted, she’s an old soul…but it pleased me to see her eating Tomato Tart — something I wouldn’t have touched as a seven year old).   I served it along side pesto marinated grilled tuna steaks and fresh sweet corn.  It was summer on a plate!!!!

Note: Using the frozen puff pastry makes this a very accessible recipe.  However, I am going to try it again with a savory homemade tart crust to compare.  I will post that tart crust recipe here if you are inclined to spend a little more time on this dish.  Nonetheless, the goat cheese, tomato and basil flavor combination was outstanding.

Tomato & Basil Tart with Goat Cheese (cut into 9 pieces, serves 4)

Ingredients:

3/4 cup fresh chopped basil, divided

4 Tbsp olive oil, divided

2 Tbsp lemon juice (one lemon for juice and zest)

1 1/2 tsp lemon zest

1 tsp dijon mustard

1 tsp honey

1 sheet frozen puff pastry, thawed

1 egg yolk

4 oz goat cheese, softened

9 slices ripe tomatoes (2-3 medium red and/or yellow tomatoes)

torn fresh basil leaves

Directions:

Preheat oven to 400 degree.  Line a baking sheet with parchment paper and lightly flour.  Set puff pastry on to prepared baking sheet.  Fold over a 1 inch border on all sides then score inside edges of border with tip of knife (do not cut all the way through). Top puff pastry with another piece of parchment paper and another baking sheet (to prevent it from puffing to much while par baking).  Bake puff pastry until firm and set, about 15 minutes. Remove top baking sheet and parchment, dock puff with a fork (i.e. poke fork holes in it).  Brush edge with egg yolk mixture and bake for another 10 minutes until golden.

While puff pastry is baking, make vinaigrette by pulsing in food processor 1/2 cup chopped basil, 3 Tbsp olive oil, lemon juice, dijon mustard, honey and salt and pepper.  Set aside.

In small bowl, combine softened goat cheese, 1/4 cup chopped basil, 1 Tbsp olive oil, and 1 1/2 tsp lemon zest.

After puff pastry has cooled slightly, spread goat cheese mixture on inside border of pastry.  Arrange tomatoes on top of cheese mixture.  Season with salt and fresh ground pepper.  Bake tart for 10 minutes.

Garnish with fresh torn basil leaves and drizzle with vinaigrette.  Serve immediately.

Recipe adapted slightly from July/August 2015 Issue of Cuisine at Home