Goat Cheese and Tomato Tart in a Cornmeal Crust

My Simple, Yet Elegant, Goat Cheese and Tomato Tart

As a busy professional woman, juggling work and a social life, I often find myself craving delicious, yet easy-to-prepare meals. This Goat Cheese and Tomato Tart is my go-to recipe when I want something impressive without spending hours in the kitchen. It’s the perfect balance of sophisticated flavors and effortless execution; a recipe that speaks volumes about thoughtful presentation without sacrificing convenience.

The beauty of this recipe lies not just in its taste, but also in its versatility. The cornmeal crust provides a delicate, slightly sweet base that beautifully complements the creamy goat cheese and the juicy sweetness of the ripe tomatoes. The basil adds a fresh, herbaceous note that ties everything together perfectly. You can easily adjust the ingredients to match the season and your personal preferences. For example, in the summer, I use heirloom tomatoes for an added pop of color and flavor. In the winter, I might add some caramelized onions for a richer, heartier taste.

The preparation itself is remarkably straightforward. The crust comes together quickly in a food processor, minimizing the need for tedious hand-mixing. While the crust chills, I usually catch up on emails or prep other aspects of my dinner. The custard is equally simple to whisk together, and the assembly process is a breeze. The baking time is relatively short, allowing me to multitask or simply relax and enjoy the anticipation of a delicious meal. The result is a visually stunning tart that’s as delightful to eat as it is to look at.

This tart is perfect for a casual weeknight dinner, a sophisticated brunch, or even a potluck gathering. It’s a conversation starter, guaranteed to impress your guests with its elegant presentation and its simple, yet complex, taste. Its adaptability makes it a staple in my recipe repertoire; a recipe I can rely on to deliver a consistently delightful result, regardless of the occasion.

Serving Suggestions:

To elevate the dining experience, I often serve this tart alongside a simple arugula salad dressed with a light lemon vinaigrette. The peppery bite of the arugula balances the richness of the tart, while the lemon brightens the overall flavor profile. A crisp, dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs wonderfully with this dish, enhancing the fresh, summery notes of the tomatoes and basil.

Variations:

Feel free to experiment with different types of cheese. Feta cheese or ricotta would be excellent substitutes for goat cheese. You could also add other vegetables, such as roasted peppers or zucchini, to create a more substantial tart. If you're feeling particularly adventurous, try adding some pancetta or prosciutto for a salty, savory twist.

The beauty of this recipe is its adaptability; you can make it your own by adding your own personal touch. No matter how you choose to customize it, I guarantee that this Goat Cheese and Tomato Tart will quickly become a favorite in your kitchen.

This isn't just a recipe; it's a statement. It’s a testament to the fact that exceptional food doesn't require excessive time or effort. It’s a celebration of simplicity and elegance, a reflection of my belief that even the busiest individuals deserve to savor delicious, thoughtfully prepared meals.

Step-by-step

• Cut butter into pieces.
• In a food processor, pulse together flour, cornmeal, and salt. Add butter and pulse until the mixture resembles coarse meal. Add ice water and pulse until incorporated and the mixture just forms a dough.
• Press dough evenly into the bottom and up the sides of a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim and roll a rolling pin over the rim of the pan to trim the dough flush with the rim.
• Chill crust for about 20 minutes, or until firm.
• While crust is chilling, preheat oven to 375°F.
• Line crust with foil and fill with pie weights or raw rice. Bake crust in the lower third of the oven until the edge is set, 10 minutes.
• Carefully remove foil and weights or rice and bake crust for 5 minutes more, or until just dry. Leave oven on and cool crust in the pan on a rack (crust may crack slightly).
• Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
• Chop basil.
• In a bowl, whisk together basil and remaining custard ingredients and season with salt and pepper.
• Pour custard into crust, spreading evenly.
• Halve tomatoes and arrange, cut sides up, in one layer on custard, pressing lightly into custard. Season tomatoes with salt and pepper.
• Bake tart in the lower third of the oven until custard is just set, about 25 minutes.
• Cool tart to warm in pan on a rack.
• Tart may be made 1 day ahead and cooled completely before being chilled, covered, in the pan.
• Reheat tart, uncovered, in a 350°F oven or bring to room temperature before serving.
• Carefully remove the rim from the pan.
• Cut tart into roughly 2-inch pieces and serve warm or at room temperature.