Favorite Tomato Cheese Tart
Buttery and flaky crust is filled this gooey cheese and sun-ripened tomatoes in this Tomato Cheese Tart
Servings 8 slices
One 9 inch tart crust
- 1 and 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 and 1/2 teaspoon sugar
- 3 ounces feta cheese
- 8 Tablespoon butter COLD, cut into small cubes
- 1/3 cup ice water
- 2 large eggs at room temperature
- 4 ounces cream cheese or ricotta cheese
- 4 tablespoons Parmesan cheese freshly grated
- 4 ounces Gouda cheese grated
- 1 cup grape tomatoes sliced in half
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon fresh rosemary chopped
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.
Cool slightly before cutting.
Calories: 335kcal | Carbohydrates: 18g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 126mg | Sodium: 624mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 916IU | Vitamin C: 3mg | Calcium: 211mg | Iron: 1mg