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Goat Cheese and Tomato Tart
Goat Cheese Tomato Jam Tart
45m
Prep Time
1h 16m
Cook Time
8
Servings

A creamy tart with a savory and sweet tomato jam topping. Serve as an appetizer for a party or as a brunch dish with salad and fruit.

Ingredients
COPY INGREDIENTS

Goat Cheese Spread

4 ounces goat cheese, softened4 ounces cream cheese, softenedPinch of salt

Tomato Jam

3 tablespoons olive oil1 large shallot, finely minced1 tablespoon garlic puree, or crushed garlic1/4 teaspoon red pepper flakes, rounded or heaping1 tablespoon sweet red pepper flakes2 1/4 teaspoon kosher salt2 tablespoons red wine vinegar2 teaspoons Worcestershire sauce1 1/4 cup brown sugar2 1/3 tablespoons low sugar pectin

Confit Tomato Petals

olive oil1 9 inch unbaked pie crust, store bought or homemade
Instructions

  • In a small bowl combine goat cheese, cream cheese and salt until smooth. Cover and set aside.
To make Tomato Jam (you can do this a day or two ahead or be sure to give yourself 30 minutes or more for it to cool before assembling the tart).
  • Saute shallot and garlic in olive oil for 3 to 5 minutes over medium heat, being careful to not burn the garlic. Add crushed tomatoes, crushed red pepper, sweet pepper flakes, salt, vinegar, Worcestershire sauce and brown sugar.  Taste and adjust for salt and sweetness. Add pectin and bring mixture to a rapid boil. Boil for 1 minute. Set aside to cool or refrigerate until jam is cool to the touch.
To make Confit Tomato Petals:
  • Preheat oven to 350º F.
  • Drain tomatoes. Cut into quarters and remove the membrane and seeds (the insides). Place quarters on a baking sheet and heavily drizzle with olive oil.
  • Bake for 15 minutes, remove from oven and carefully flip petals over. Return to oven for an additional 10 minutes.  As petals begin to caramelize, remove and cool. Some pieces may take 5-10 minutes longer to caramelize if they are thicker. Remove smaller, thinner pieces so they do not burn.
To Assemble the Tart:
  • Preheat oven to 350º F.
  • Line a tart pan with a removable bottom with pie crust. Gently press crust into tart pan and up the sides, cut of any crust hanging over the sides or edge. Prick the crust with a fork, cut a piece of parchment paper in a circle to the size of your crust bottom and lay over the crust. Add pie weights (or dried beans), bake for 20 minutes until lightly browned. Remove from the oven and cool slightly.
  • Spread goat cheese mixture over bottom of tart. Top with a 1/2 cup of the cooled tomato jam. Arrange tomato petals on top of the tart.
  • Bake for 20 minutes. Remove from oven and cool to room temperature.
  • Cut into wedges and serve.
Cook's Note:
Any remaining tomato jam may be stored in a sealed container in the refrigerator up to 2 weeks. Tomato jam is delicious served with roasted pork tenderloin, over meatloaf, as a sandwich spread or as a snack with cream cheese and crackers or bagels.

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