I love when we can come up with recipes that are like a self contained appetizer / snack / super fresh dinner or lunch. It also helps when it’s super beautiful. I imagine eating this al fresco style with some rosé. This tart is especially beautiful if you are able to find those colorful heirloom tomatoes. Hopefully you can find those at your grocery store. We hope you guys enjoy this perfect summer tart!
♥ Teri
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Bruschetta Tart with Whipped Goat Cheese
Servings: 8
INGREDIENTS
savory tart shell
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3 to 4 tablespoons ice water
assembly
- 7 ounces goat cheese, softened
- ⅓ cup heavy cream
- 1 pint cherry tomatoes, halved
- balsamic glaze
- fresh basil leaves
- salt and pepper to taste
INSTRUCTIONS
- For tart shell: Place flour, salt and butter into a food processor and pulse until mixture is crumbly. While pulsing add water, 1 tablespoons at a time, until dough comes together.
- Transfer dough to a tart shell and evenly press mixture along the bottom and sides.
- Using a fork, prick holes around the bottom and sides of the shell and refrigerate for 30 minutes to an hour.
- Preheat oven to 400˚F.
- Place cold tart shell onto a baking sheet and bake for 20 to 25 minutes or until golden brown. If you notice the tart shell beginning to bubble, just open the oven door and quickly prick the bubble with a fork (you can also use parchment and pie weights to line the tart before putting in the oven, but I don’t think that’s always necessary).
- Remove shell from oven and allow it to cool completely.
- Meanwhile make the whipped goat cheese. Place goat cheese and cream in a mixing bowl and beat together using an electric hand mixer. Continue to beat together until mixture is light and fluffy. Season with salt and pepper.
- Fill cooled tart shell with whipped goat cheese, smoothing out the top.
- Top goat cheese with sliced tomatoes, a generous drizzle of balsamic glaze, fresh basil leaves, and a sprinkle of sea salt flakes. Serve.
NOTES
- *Makes 1 (10”) tart
- *For balsamic glaze: Place 1 cup balsamic vinegar into a small pot and simmer over medium heat. Simmer until vinegar has reduced by half and is thick enough to lightly coat the back of a spoon. Glaze will thicken more once cooled.
Calories: 297kcal Carbohydrates: 21g Protein: 8g Fat: 21g Saturated Fat: 13g Cholesterol: 56mg Sodium: 177mg Potassium: 168mg Fiber: 1g Sugar: 2g Vitamin A: 1046IU Vitamin C: 13mg Calcium: 55mg Iron: 2mg
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Sounds so tasty! Already feeling hungry.
Was your heavy cream 20% fat or more?
I used heavy cream with about 35-38% fat!…the kind that ‘almost’ doubles in volume when whipped!
I can’t wait until the tomatoes in my garden are ready! Saving this one for sure. Yum!
This looks fantastic! What kind of goat cheese are you using? I’m assuming a fresh chèvre? Do you think something older with more flavor would be too much/have the wrong consistency?
Yes, i used a fresh chèvre, but this is totally a preference thing really! I actually think a more aged goat cheese would be nice and i don’t think there would be a consistency issue; the heavy cream helps to make the filling lighter and slightly fluffy :)
This looks amazing!!!!!
Totally making it this weekend-great photos, too!