GoatCheese Tomato Basil Tart
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GoatCheese Tomato Basil Tart is a relatively easy vegetarian recipe made with goat cheese, tomatoes and fresh basil that makes a spectacular brunch or dinner dish. Cheese Tomato Basil Tart features a soft crust that is a lowfat pizza dough, much lighter than traditional pastry. Make sure to read over the entire recipe before you get started.
This recipe has been adapted from the original, credited to Isidora Popovic and published by the New York Daily News:
Goat Cheese, Tomato and Basil Tart
Ingredients for GoatCheese Tomato Basil Tart:
- One recipe Fast Pizza Dough
(prepare in a 9” loose-bottomed fluted tart pan)
- 2 eggs
- 6 tbsp. Greek yogurt (substitute thick, rich regular yogurt, if necessary)
- 3 ½ oz. sharp, soft goat cheese (or feta cheese), mashed
- 1 tsp. baking powder
- ½ cup all-purpose flour
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 tbsp. finely chopped fresh basil
Ingredients for Topping:
- 2 cups cherry tomatoes, halved
- 1½ oz. sharp, soft goat cheese, crumbled
- Olive oil, to drizzle
- Basil leaves, to garnish
Preheat oven to 325 degrees F. You will need a greased 9-inch loose-bottomed fluted tart pan.
Line the tart pan with Pizza Dough but do not trim the edges. Set aside.
Put all of the Tart Ingredients into a mixing bowl - stir well until well combined and a soft consistency is achieved.
Spoon the filling into the tart crust.
For the topping, arrange the tomato halves, cut side up, all over the filling. Scatter crumbled goat cheese over the top and then drizzle with olive oil.
Trim excess pizza dough neatly around the edges.
Bake in oven for 30 minutes or until tinged with golden brown. Remove from oven, sprinkle with basil and let cool before serving.
Serves: 8
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