Buttery and flaky crust is filled this gooey cheese and sun-ripened tomatoes in this Tomato Cheese Tart
Course any meal, breakfast or side, Side Dish
Keyword cheese, tart, tomatoes
Prep Time 45minutes
Cook Time 30minutes
Total Time 1hour15minutes
Author Paula Jones
One 9 inch tart crust
1 and 1/4cupall-purpose flour
1 and 1/2teaspoonsugar
8TablespoonbutterCOLD, cut into small cubes
2largeeggsat room temperature
4ouncescream cheeseor ricotta cheese
4tablespoonsParmesan cheesefreshly grated
1cupgrape tomatoessliced in half
1/8teaspoonground black pepper
Pulse flour, salt and sugar in a food processor to blend. Add butter; pulse with 12ish one-second pulses until mixture resembles coarse meal with pea-sized pieces. Add feta and process with a couple more pulses until incorporated. Transfer to a bowl. Sprinkle ice water over mixture. Using a fork, mix until the dough begins to come together. Using hands, form dough into a ball, press into a disc shape and wrap tightly with plastic wrap. Refrigerate 30 minutes or up to 2 days.
For the Tart
Preheat oven to 400°. Spray the tart pan with nonstick spray.
On a cool, flat and floured surface roll dough to a 13-inch circle. Transfer to the tart pan.
Beat eggs and salt. Add cream cheese, Parmesan cheese, Gouda cheese, salt, and pepper.
Pour cheese mixture into the pan and smooth evenly. Top with tomatoes. Sprinkle rosemary over the top.
Bake at 400° for 22 to 25 minutes or until bubbly and light brown on top.