Tomato and Goat Cheese Tart

This is a great way to use some of your fresh garden tomatoes. 

Tomato and Goat Cheese Tart

1 unbaked pie crust

4 ounces chèvre (goat cheese) (plain if using pesto otherwise chose a flavor you like or stir in your favorite fresh herb)

pesto

tomatoes

salt

Preheat oven to 350 degrees. 

Place sliced tomatoes on paper towel. Sprinkle with salt.  Allow to sit for a little bit and  the tomatoes will let loose of its juices. If you slice them thinner they will also let go of more juices. Dab with a paper towel.

I decided to go half and half on my base.  I stirred a little pesto into one half of the goat cheese.  Use as much or as little as you like.  We like pesto so I used a fair amount.

The other half I mixed in fresh chopped parsley.  We did not think it had enough flavor so using more herbs would be a good idea or just stick to pesto.

Place unbaked pie crust into your pie dish. I wanted to use my stoneware pie dish for a crisper crust.  It is a deep dish so that is why my tart looks small compared to it.

Spread goat cheese onto bottom of pie crust.

 Layer drained tomatoes.

Bake for 35 to 40 minutes or until crust is light brown and tomatoes are soft. If crust is browning too quickly, cover with a piece of aluminum foil or pie crust shield.  

Remove from oven and let set 5 to 10 minutes.  Eat warm or allow to cool and eat later.