Tomato and Herb Goat Cheese Tart

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Tomato season is coming to an end, at least in the Midwest.  The cooler temperatures are not allowing the larger ones to ripen as quickly.  However I did manage to gather a bowl of cherry tomatoes the other day and decided why not make a savory tart!? I also just happened to have some crust dough frozen from last week’s baking and a package of goat cheese in the fridge.

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I like tarts.  They are easy and versatile.  I have a Pinterest board dedicated entirely to tarts, if you’re ever interested in taking a peek.  The crust for this recipe is not gluten-free.  It is made from organic spelt four which is an ancient grain that's free of cross-breeding, hybridization and genetic modifications, unlike modern wheat.  This crust recipe is from my mom and makes enough dough for two large or three small tarts, depending on the size of your pan.

Crust
1 3/4 (14 Tbsp.) sticks cold butter, cubed
3 1/3 cups spelt flour
1 cup sour cream
Pinch of sea salt

In a large bowl, stir together flour and salt.  Next, cut the butter into the flour mixture using a pastry cutter, until the texture resembles coarse crumbs.  Mix in the sour cream and combine well.  Divide into two equal portions, cover and refrigerate at least 5 hours or overnight.  Unused dough can be frozen for later use.

Tart Filling
1 pint cherry tomatoes, sliced in half
8 oz. plain goat cheese, room temperature
1 Tbsp. dried herbs of choice
Sea salt and pepper to taste

Preheat oven to 375 F.
Roll out and press the dough into a well-buttered tart pan. Pierce crust a few times with a fork. Bake for 5 -10 minutes.  Allow to cool slightly.  Mix together the goat cheese, dried herbs, sea salt and pepper.  Spread mixture evenly over the bottom of the crust.  Top with sliced tomatoes.  Return to the oven, bake for additional 15 – 20 minutes.  Can be enjoyed warm or at room temperature.