75 minutes
A delectable tart featuring a Parmesan crust, creamy goat cheese filling, and fresh heirloom tomatoes, finished with a touch of vanilla salt.
cups
teaspoons
Parmesan Cheese, finely grated
cups
Unsalted Butter, cold, cut into pieces
cups
tablespoons
cups
Goat Cheese, room temperature
0 oz
cups
Fresh Basil Leaves, minced
cups
Heirloom Tomatoes, sliced
each
Cherry Tomatoes, halved
0 pint
Vanilla Salt
to taste
1. Prepare Parmesan Crust
Preheat the oven to 400°F (200°C). In a food processor, pulse together all-purpose flour, sea salt, and finely grated Parmesan cheese until well mixed. Add cold unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough begins to hold together. Press the dough into a tart pan and blind bake with granulated sugar.
2. Prepare Goat Cheese Filling
Mix room-temperature goat cheese with heavy whipping cream until smooth. Stir in minced fresh basil leaves and a pinch of sea salt. Spread the goat cheese mixture evenly into the cooled tart shell.
3. Assemble and Finish Tart
Slice heirloom tomatoes and halve cherry tomatoes. Arrange them on top of the goat cheese filling. Sprinkle with vanilla salt just before serving.
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