Cherry Tomato Tart is a great way to use summers bounty of tomatoes. Refrigerated pie crust makes it easy, mascarpone and goat cheese make it delicious!
Author: Heirloom Tomato Tart by Alison Ashton of Parade magazine.
Ingredients
1sheet of refrigerated pie crust1/2 of a 15 oz. package
5oz.softened marscapone
5oz.softened goat cheeseI used lemon flavored
1/4c.finely grated Parmesan
2tsp.minced fresh thymeplus additional for garnish, if desired
kosher salt & freshly ground pepperto taste
1 1/2lbsmulti-colored cherry tomatoes
4tbsp.Italian breadcrumbs
1 1/2tbsp.melted butter
Equipment
9" tart pan with removable botton
parchment paper
Instructions
Preheat oven to 425 degrees. Unroll pie crust and fit into a 9" tart pan with a removable bottom, Prick bottom with a fork, Place a 13" square piece of parchment over dough; fill with pie weights or dried beans (I used some nuts & bolts - I am a seriously resourceful girl.) Bake for 20 minutes.
Remove parchment and pie weights. Bake for an additional 5-7 minutes or until bottom is golden and set. Cool on wire rack. Reduce oven to 350 degrees.
In medium bowl, combine goat cheese, mascarpone, Parmesan and thyme. Season with salt & pepper. Spread in bottom of cooled tart crust. Arrange tomatoes over filling, packing closely together so the tomatoes touch. Note - I was working with pair-shaped tomatoes and couldn't pack them quite as closely, so I didn't use all 1 1/2 lbs. Bake for 35-40 minutes. Note - My tart leaked a lot of moisture from the tomatoes so put a baking sheet on the oven rack below the tart to catch the excess liquid.
Mix breadcrumbs and melted butter and sprinkle on top of tart. Bake for 20 minutes or until tomatoes start to burst (mine took about 30 minutes.) Cool completely on wire rack. Sprinkle with additional minced thyme if desired.