I certainly can’t be the only one who has this problem (speak up if you do!): I come home from the grocery store with a few extra items that I had no intention of buying. I absolutely cannot go into a grocery store and leave with only the items I need. I come out with a full basket every time, no matter how simple my next recipe. I try to keep to what I need, I really do. But all of a sudden, when I am in the grocery store, I need so much more than I thought.
When my kids were younger, I would forget what I had at home and buy double or triple of items that I already had. Though I am much more organized nowadays, I find that instead of multiples, I purchase lots of different things. I’ll often buy too much produce, thinking I am going to use it at some point, but I usually end up giving it away. My biggest pet peeve is running out of any particular item, so I end up with a surplus of soap, toothpaste, and paper towels.
In preparing to make this recipe, I read the ingredient list over carefully and looked at what I needed to purchase. The list wasn’t long, but somehow, I came home with three bags of groceries. Some things don’t ever change, do they?
This recipe won the authors a blue ribbon at their local market and I can see why–this is one of the best tomato tarts I have had the pleasure of tasting. The tart shell is made with Parmesan cheese (yes you heard that correctly), that magically bakes into a beautiful golden crust. The combination of the goat cheese and the basil make it savory, while the heirloom tomatoes give it a very professional look.
This recipe is courtesy of Let’s Stay In and will serve 6 people who will come for the gorgeous presentation and stay for the savory flavor.
Ingredients for Blue Ribbon Tomato Tart:
For the Parmesan Crust:
1 cup all-purpose flour
1 teaspoon sea salt
1 cup finely grated Parmesan cheese
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
4- 5 tablespoons ice water
2 cups granulated sugar
For the Creamy Basil Goat Cheese:
8 ounces goat cheese, at room temperature
1/3 cup heavy whipping cream
1/2 cup fresh basil leaves
Sea salt
To Assemble:
4 medium size heirloom tomatoes
1-pint cherry tomatoes
Vanilla salt
Preheat oven to 400 degrees F.
Make the Parmesan crust:
Place the flour, sea salt, and Parmesan in a food processor.
Pulse a few times to combine.
Add the butter to the processor and pulse until the mixture is mostly fine crumbs and scattered pea-sized pieces of butter remaining.
Add a few tablespoons of the ice water; then pulse again.
Continue to add more ice water until the dough just holds together when you squeeze.
Take care here not to add too much water; it shouldn’t be sticky or completely come together in the food processor.
Place the dough in a 9 to 10-inch tart pan, then press it in firmly to cover the bottom and up the sides.
Lay a piece of parchment paper over the dough, and cover the sides.
Pour in the sugar.
Gently press the sugar into all the edges, then bake for 10 to 15 minutes, or until the edges start to shift in color.
Carefully remove the parchment paper with the sugar (save the deliciously toasted sugar!), then return the tart to the oven to bake until golden throughout, another 10 to 15 minutes.
Remove from the oven and let the tart shell cool completely.
Prepare the goat cheese filling while the tart cools.
Place the goat cheese and cream in a large bowl and stir well to combine.
Mince the basil leaves finely, then stir in along with a pinch of salt.
Add the goat cheese filling to the cooled tart shell.
Thinly slice the heirloom tomatoes and place them on the goat cheese.
Halve the cherry tomatoes and place them on the tomatoes.
It’s that simple!
