Cherry Tomato & Goat Cheese Tart

Cherry Tomato & Goat Cheese Tart

When we think of tarts, our mind often thinks of the sweet treats that are filled with chocolate or fresh fruit. While we love a sweet tart, some of our favorite tart recipes are its savoury counterpart that include beautiful vegetables, cheeses and fresh herbs. 

This cherry tomato & goat cheese tart is something very special, and uses only a few simple ingredients. The Greenland Gardens MB cherry tomatoes are so beautifully sweet and bursting with flavor, paired with tangy & creamy goat cheese. For the adventurous in the kitchen, follow the recipe to make the dough from scratch. If you need a speedy version of this delicious recipe, pick up some ready made puff pastry and skip to the assembly!    

TOMATO & GOAT CHEESE TART 

INGREDIENTS:         MAKES 8 INCH X 2 PAN (OR 2 ROUND TARTS) 

PUFF PASTRY

2 cups - Flour (sifted)

¾ tsp - Salt

1 ¼ cup - Butter (1/4” cubes)

2/3 cup - Ice cold water

TART FILLING 

340g - Greenland Garden’s Cherry tomatoes 

60g - Goat cheese

1 tbsp - Thyme - fresh

1 small - Shallot

2 tbsp - Extra virgin olive oil

To taste - Salt and pepper

1 - Egg + 2 tbsp water (for egg wash) 

DOUGH:  Place flour and salt in a food processor and pulse to combine. Add ¼ cup of cold butter; pulse 5-6 times to combine. Add the remaining 1 cup of butter and pulse another 3 times, 1 second for each pulse. Add half of the water and pulse once; add the remaining water and pulse twice. Dough will not form a ball.  

Remove blade from the processor by lifting up with the handle. Scrape dough onto a lightly floured work surface. Lightly flour the dough and, using your hands, squeeze and shape dough into a cylinder. Then press down to flatten into a rectangle shape. Now you are ready to roll the dough. Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another.  If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working towards the narrow end closest to you. Finish by rolling the dough into a 10-by 20-inch rectangle. 

Fold the 10-inch, shorter ends, over the middle (like a letter) to make three layers. Position one of the 6-inch ends to face you and roll up dough like a jelly roll. Place dough on a lightly floured work surface, seam-side down. Sprinkle the top of dough lightly with flour and press down using your hand to form a rectangle. Wrap dough in plastic wrap and transfer to refrigerator for at least 3 hours and up to 3 days before using. 

PASTRY ASSEMBLY (round tarts): Roll out the dough until 1/8 thick. Use a round cookie cutter (or inverted bowl with a knife) to cut out 4 circle shapes, to the size desired for your tarts. Set aside 2 for your tart bases and take a smaller cookie cutter and cut out a smaller circle from inside the remaining 2 circles. Remove the inside circle you cut out, and the outer circle will be the edges of the tart. Brush the egg wash evenly over the edge of both bases and place the outer circle on top. Brush more egg wash evenly over the edge of each tart. Use a fork to “dock” the pastry and create perforations to prevent pastry from puffing in the center. 

PASTRY ASSEMBLY (rectangle tart): Roll out 400g of puff pastry until 1/8 thick and measures about 15 x 8 inch.  Transfer to a baking sheet lined with parchment paper. Brush the egg wash evenly over pastry dough. Fold over 3/4” of the puff pastry around each of the edges to create a crust. Use a fork to “dock” the pastry and create perforations to prevent pastry from puffing in the center. 

TART ASSEMBLY (both): Place cherry tomatoes in the tart shell(s). Crumble goat cheese on to open areas in your tart. Evenly distribute thyme, and season with salt and pepper. Finish by adding thinly sliced shallots and a touch of extra virgin olive oil drizzled on top. Return tart to fridge for 30 min then bake in a 400F oven for 15-18 minutes, or until golden brown. Let cool 5 min and serve drizzled with more extra virgin olive oil.


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