Tomato Goat Cheese Tart

This is the time of year when the tomatoes are in top form. Every Saturday, I go to the same stand at the Tower Grove Farmers’ Market and pick up the best ones I can find.

A trick I learned about tomatoes is that the best ones often look bad. I’m not talking about goopy, rotten, or moldy, but they don’t look perfect. Maybe they have a weird shape or an indent that runs down the middle. But if they’re vibrant and slightly soft to the touch, they’re probably in good shape.

I found this recipe for a tomato goat cheese tart on The New York Times‘s cooking website. I like to go there every so often to peruse recipes. They usually feature fresh, seasonal fare on the homepage.

This recipe caught my eye because I’ve been meaning to make a tart for a while. I’ve made quiche and frittata but surprisingly, I’ve never made a tart. I think it’s because I was intimidated by the crust.

Never fear, though, because this tart includes a crust recipe that’s extremely easy to make. Yes, it requires adding yeast and letting the dough rise. But once you get that over with, the dough rolls out well and isn’t sticky or unwieldy.

A trick to getting your crust to stay in the pan is to press it confidently into the edges. This might sound intuitive but when you’re working with dough and you’re trying not to rip it, the instinct is often to pat it. Proceed with some caution but also, just go for it. Your resulting tart will thank you later.

I topped the tart with fresh basil but you could use other fresh herbs from the market. A key to making this recipe taste really good is getting the best ingredients you can find. Farmers’ market tomatoes, herbs, and even eggs work well in this dish.

Also, you’ll want good olive oil for the crust. It will improve the flavor. I read in the comments section of the recipe that some people made breadsticks with half the dough. I might try that next time because it definitely has a bread-like consistency.

Anyway. Enjoy this recipe! I won’t repost it below because you can find it through the link I provided above.

Here’s a song to get you started on your tomato goat cheese tart journey.

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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