Tomato Goat Cheese Tart + Walnut Crust
Total time
Author: Phillip Fryman | SouthernFATTY.com
Recipe type: Main
Cuisine: American
Serves: 8 servings
- 1 cup wheat flour
- ½ cup walnuts, toasted, ground
- ¼ teaspoon salt
- ½ cup butter, cold and cubed
- 1 tablespoon water, cold
- 4 ounces goat cheese, room temp.
- 2 eggs, room temp.
- 1 teaspoon thyme, chopped
- ½ teaspoon oregano, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper, ground
- 1 tablespoon dijon mustard
- tomatoes, various types, sliced
- 2 tablespoons salt
- olive oil
- coarse flake salt to finish
- Pre-heat oven to 300 F.
- Toast whole walnuts on sheet pan until aromatic, about 10 minutes.
- Remove and cool. Place in a closed container and shake vigorously to remove most of the skins.
- Place flour, salt, cooled walnuts into a food processor.
- Pulse until walnuts are very well incorporated and fine.
- Add cold cubed butter and pulse 4-5 times until mixture is sandy. Do not over-mix.
- Add cold water until dough just comes together.
- Press together gently and wrap in plastic wrap.
- Chill dough for at least 30 minutes.
- Preheat oven to 400 F.
- In the meantime, place sliced tomatoes on a sheet pan with paper towels.
- Gently salt the tomatoes on both sides.
- Let the tomatoes rest for 10-15 minutes. This step removes excess water and is important to the final consistency of the tart.
- Rinse the tomatoes under cold water and pat dry.
- Roll dough to about ¼ inch thickness on lightly floured surface.
- Transfer to tart pan (I love this one for it's removable bottom) and press into corners evenly.
- Whisk, by hand or with mixer, the goat cheese and eggs.
- Mix in the herbs and salt and pepper.
- Brush pastry with dijon mustard.
- Smooth goat cheese mixture over tart pastry.
- Bake for 10 minutes and remove.
- Top with tomato slices, a drizzle of olive oil.
- Bake at 400 F until tomatoes have cooked and crust slightly golden, about 25-30 minutes.
- Enjoy!
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Recipe by Southern FATTY at https://www.southernfatty.com/tomato-goat-cheese-walnut-tart/
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