Before we know it, Summer will be here. I’m ready for dinners outside and having friends over for bbqs. And while the food is on the grill, I’ll be serving my guests this yummy and also very pretty savory tart. Creamy, tangy goat cheese, a little dill and sweet tomatoes make this fresh appetizer a crowd favorite.
Tomato Goat Cheese Tart
- Pie Dough (store bought or homemade – I like Martha’s Pate Brisee)
- 4 oz. Goat Cheese
- 1/2 tsp. dried and fresh dill
- zest and juice of one lemon
- 3 tomatoes (pretty heirloom tomatoes in a few colors)
- salt and pepper
Roll out the pie crust to a long oval shape. With an electric mixer, beat the goat cheese, lemon zest, a tablespoon of lemon juice, and salt and pepper until smooth. Spread the goat cheese even over the pie crust. Bake for 12-15 minutes at 450 F until the crust in golden. Allow to cool completely.
Thinly slice the tomatoes. Layer the tomatoes in rows and top with a bit more lemon zest, dill, salt, and pepper.
Cut into 2 inch pieces. Serves 6.
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