Tomato Basil Goat Cheese Tart

The Delightful Tomato Basil Goat Cheese TartThis one is so incredibly simple. It is perfect for a light dinner for two people or would be a great, easy starter for a dinner party. Each slice is light and delicate, not overly filling. I used heirloom cherry tomatoes, but regular tomatoes would work beautifully as well. ¬†Also, if you’re not crazy about goat cheese, you could easily substitute feta or Parmesan.

Tomato Basil Goat Cheese Tart

  • 1 frozen pie crust, defrosted
  • 1 pint cherry tomatoes, sliced
  • 1 medium zucchini, thinly sliced
  • 3 tbsp basil, chiffonade
  • 1/4 lb goat cheese, crumbled
  • 1 tbsp olive oil
  • salt and pepper

Preheat oven to 400F. Turn pie crust out onto larger pan so that crust is flat. Layer tomatoes and zucchini, alternating in a circular design. Top with crumbled goat cheese. Drizzle with olive oil and add salt and pepper to taste. Bake for 20 minutes. Top with basil. Bake for an additional 5 to 8 minutes until crust and cheese are golden brown and tart is bubbling. Allow to cool for at least 10 minutes before slicing.

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