Heirloom Tomato, Goat Cheese & Greek Yogurt Tart with Basil & Almond Pesto

By • August 28, 2015 1 Comments

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Author Notes: I’m taking advantage of summer produce as much as I can. Every time I go to the market and see beautiful heirloom tomatoes, I can’t help myself and have to get some. For this tart, I first oven dried them to keep them from getting the filling moist. The filling is a bit lighter since I used Greek yogurt instead of cream. I swirled some pesto into the filling for extra flavor and to add a different texture. I added grated Parmesan and freshly ground pepper to the crust for extra flavor as well. I ate it with a baby kale salad with a simple vinaigrette.
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Serves 6

For the crust:

  • 1 1/3 cups of all-purpose flour
  • 3 tablespoons of grated parmesan
  • Freshly ground black pepper
  • 100gr of cold butter, chopped
  • Pinch of salt
  • ¼ cup cold water

For the Filling:

  • For the tomatoes:
  • 3 big heirloom tomatoes, sliced about 1.5 to 2 cm thick
  • 5 cherry tomatoes, sliced in half
  • 1 teaspoon of sugar
  • Salt
  • Drizzle of olive oil
  • For the goat cheese filling:
  • 1 cup of Greek yogurt
  • 200gr soft goat cheese, at room temperature
  • 2 eggs
  • Pinch of salt
  • Pinch of pepper
  • For the pesto:
  • 45gr peeled roasted almonds
  • 1 bunch of basil, reserve a few small leaves to decorate the tart later
  • 30gr of grated parmesan
  • 1/3 cup of olive oil
  • Pinch of garlic powder
  • Pepper
  • Pinch of salt
  1. To oven dry the tomatoes: Place the tomato slices on a baking tray lined with parchment paper. Sprinkle with salt, sugar and drizzle some olive oil. Dry them for 2 hours at 130C/270F. Once the 2 hours are up, remove them from the oven and set aside to cool.
  2. To make the pesto: Place all of the ingredients in the food processor and pulse until everything is mixed. Cover with plastic wrap and keep it in the fridge until ready to use. You will only need 5 tablespoons of this pesto; you can use the leftover for something else.
  3. To make the crust: Place the butter, flour, Parmesan, salt & pepper in the bowl of the stand mixer fitted with the paddle attachment. Mix on low speed for a few minutes until the pieces of butter get smaller. Then add the cold water and mix on low for a few extra minutes, until you get an even dough. Form a ball with the dough, flatten it a bit with your hands, wrap it in plastic and let it sit in the fridge for 30 minutes.
  4. Once the dough has rested in the fridge, preheat the oven to 180C/350F. Grease and flour a 9 inch – 23cm pie mold. It is better if it has a detachable bottom, just makes it easier to slice the tart later. Lightly flour your working area and roll out the dough in a circular shape, enough to cover the pie mold. Line the pie mold with the dough, pressing firmly on the edges. Place it in the fridge for 15 minutes.
  5. Take the pie out of the fridge and pinch the bottom with a fork. Line it with parchment paper and fill it with uncooked rice or pastry weights. Bake for 10 minutes. Then remove the rice and parchment paper, and bake for 5 more minutes. Remove it from the oven but the keep the oven on.
  6. To make the goat cheese & Greek yogurt filling: Just blend all of the ingredients until evenly combined.
  7. To assemble the tart: Pour the goat cheese filling over the partly baked crust. Just don’t pour it up to the edges, because it still needs the pesto and you don’t want it to overflow. Separate 5 tablespoons of the pesto and spoon it over the filling. Then grab a knife and swirl it around, be careful not to touch the crust. Bake for 20 minutes.
  8. After the 20 minutes are up, remove the tart from the oven. Spread the oven dried tomatoes over the top and bake for 10 extra minutes. Allow the tart to cool down for 1 hour before slicing it. You can decorate it with some fresh basil leaves. I like to serve it with a simple salad.

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