Heirloom Cherry Tomato And Goat Cheese Tart
My task today is to make an appetizer that will serve approximately 50 people for a Mealku event this evening. Now, I am not a big appetizer person, I enjoy but usually skip the appetizer unless it’s a salad. I was thumbing through a William Sonoma cookbook of appetizers and saw this lovely tomato and blue cheese tart. I didn’t have blue cheese but did have a lot of goat cheese so I thought this would be delicious. I had just bought some heirloom cherry tomatoes also, had some thyme in my garden so the menu was set. I adapted the recipe slightly, I used my favorite pie crust recipe, used goat cheese and cream cheese mixed, roasted the tomatoes before hand. Well I guess I took the idea from the WS cookbook and really changed it pretty much completely but the idea is still there right? I made two tarts, a large 12″ round and a rectangular. Cut into appetizer size pieces it will easily feed 50 people. I recommend blind baking the crust just about 10 minutes to crisp up the bottom and then finish baking with the cheese.
Pie Crust (Julia Child’s recipe)
makes enough for 1 9 inch double crust pie
1 1/2 cup flour
1/2 cup cake flour
1/2 tsp salt
6 oz unsalted butter very cold and cut into cubes
4 oz cold vegetable shortening or leaf lard
1/2 cup ice water
In large mixing bowl add the flours and salt and whisk together, add the butter and using a pastry cutter or your hands work the butter into the flour until it resembles crumbs, there will be some pea size pieces of butter that ok it should be like that. NOTE: I added 2 tbs of cornmeal to the recipe.
Add the water and stir with a fork, gather the dough into two discs, wrap and refrigerate for at least an hour.
1 lb cherry tomatoes cut in half
8 oz goat cheese
4 oz cream cheese
2 tbs heavy cream or half and half
6 sprigs thyme
Heat oven to 400 degrees, line sheet pan with parchment and place cherry tomatoes on pan, drizzle with olive oil, sprinkle with salt and pepper and some thyme and roast in the oven for approximately 20 minutes or until tomatoes start to caramelize . Remove from oven and set aside.
Place goat cheese and cream cheese, some thyme and some pepper in bowl add the cream and mash with fork.
Roll out pie dough and place in tart pan (Optional but recommended, blind bake the crust before baking with the cheese) place foil on top of dough, add weights or beans and bake for approximately 10-15 minutes, remove from oven and cool for 10 minutes, add the goat cheese mixture and bake for approximately 45-50 minutes or until crust is golden brown and the cheese is lightly browned. Remove from oven and place the roasted tomatoes on top, add a little pepper and drizzle with olive oil. I snipped some chives on top but thats optional. If you don’t want to blind bake its fine, just add the goat cheese to the on top of the unbaked pie shell and bake for 45-50 minutes until golden brown.