Fresh tomatoes are starting to show up at all of our local farmstands and in my own garden! Now is the time to put them to good use in this delicious tomato tart filled with a mixture of montrachet cheese and fresh herbs. I use either cherry tomatoes or tear drop tomatoes. I use fresh basil and oregano from our garden, but feel free to add fresh sage and tarragon as well.
The tart can be served room temperature or slightly warmed. I top the tart with a little fresh arugula tossed in a balsamic vinaigrette dressing and sprinkle some shaved Parmesan on top.
For the tarts
- Your favorite pie dough recipe
For the filling
- 1/2 cup firmly packed fresh herbs such as basil, oregano, sage and/or tarragon
- 7 ounces of montrachet cheese, room temperature
- 8 ounces of cream cheese, room temperature
- 1/3 cup sour cream
- 2 eggs plus one egg yolk
- 1/2 teaspoon salt
- a pinch of white pepper
- 2 cloves of garlic, finely chopped
- Approximately one pint of cherry or tear drop tomatoes
- Fresh arugula
- shaved Parmesan cheese
Use a French tart pan with a removable bottom. I have many sizes, from round to rectangular. Any will work as long as they serve about 8 people. Any leftover filling can be saved for several days in the refrigerator for another tart!
Spray the tart pan inside with nonstick food spray such as PAM. Cut a piece of parchment paper the size of the tart bottom. Place inside the pan and spray the parchment with PAM.
Roll out the pie dough and fit it gently into the tart pan. If the dough splits, don’t worry. Simply “piece” the dough together into the pan. I keep any leftover dough to repair any tears in the completed crust.
Freeze the lined tart pan for a minimum of 1/2 hour. Can be made several days in advance and kept uncooked in the freezer.
To “Blind Bake” the tart shell.
Preheat the oven to 350 degrees. Remove the tart shell from the freezer and place on a baking pan. Make a piece of foil larger than the tart pan and place it in the tart. Now fill the foil with either pie weights or uncooked bean or rice. I use the same uncooked beans over and over as my pie weights. Simply store them after they are used and keep them for the next time you need pie weights!
Remove and let cool for about 45 minutes before filling the tart. If there are any “holes” in the crust, use the pie dough you have saved to repair the crust. There is no need to further bake the crust. Just press firmly to adhere the raw dough over any holes.
Place the filling in the partially baked tart shell and use an off set spatula to spread it out.
Place the tart on a baking pan (in case any of the filling leaks out) and bake in a 350 degree oven for approximately 25 to 30 minutes….or until the filling is set and slightly browned.
Remove the tart from the oven and let cool for approximately 20 minutes before lifting up the tart from the pan. You should be able to carefully “scoot” the tart on to a serving tray leaving the parchment paper behind.
Cut the tart into pieces and serve with a sprig of arugula on top (we dressed our arugula in a little balsamic vinaigrette dressing) and sprinkle with shaved Parmesan (we used a truffle slicer to shave our Parmesan but you can also use a vegetable peeler).