Heirloom Tomato and Goat Cheese Tart

I swear I’m going to write about tomatoes, but all I really want to do is talk about Miller.

And how every time I get an email from a potential owner, my heart stops dead. Wee little Miller, who weighed 2.93 pounds at the vet’s office. Tiny, bouncy Miller, the snuggle partner. Her only fault is that she is so small, I might roll over and crush her one day. She had her first public outing yesterday. I found out that she is a people-person. I might have to use this to my advantage…

Snuggly, Cuddly, Spoiled Miller

I want so badly to keep her, but how do you adopt a doggie when your own life is such a hodge-podge and you have no idea — or maybe too many ideas about — what you want to do for a living or where you want to live when you grow up?

KitKat wants to keep her too!

And then I think, maybe Miller was sent to me specifically for those reasons. She has a calming effect. Life isn’t so anxiety-ridden when I’ve got a little best friend forever waiting for me to get home from work.

But I’ll spare you more Miller details so that we can talk about tomatoes and tomato tart. Mom made this tomato tart year after year as I was growing up. Or at least since 2004 when the recipe first appeared in Eating Well magazine. It’s probably definitely my favorite fresh tomato treat. Light and crisp around the edges, soft and juicy in the middle, fresh, healthy… I could probably devour this in one sitting if you give me the chance.

You can use any tomatoes, but I used heirlooms from the farmer’s market. I love heirlooms because:

1. They are prettier and come in fun colors and shapes and sizes.
2. They have a subtle sweetness compared to standard tomatoes.
3. They seem to be more tender and slightly juicier.
4. Slice them open, eat them plain, no dire need for anything fancy.

If you’re on the fence about trying a new recipe, this is the one to try. Mom’s been making this for 11 years — count them up. Do you have a recipe that you’ve been making over and over again for the past 11 years? I hope you do because everyone should have those types of recipes. These are some of the simple things in life that bring us the most pleasure!

Okay, so do you have your favorite 11-year-old recipe in mind? Close your eyes and think about it. Feel your mouth water as you remember the last time you ate it. Picture all the happiness seen on faces around the dinner table as you served that dish. Don’t you wanna experience this every time you make food?

This — this Heirloom Tomato & Goat Cheese Tart — will be your next Tried & True Recipe. It will bring out the smiles and camaraderie at suppertime. And that will make you want to make it every August for many, many years to come. I promise.

5 from 1 vote

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Heirloom Tomato & Goat Cheese Tart

Bursting with fresh summer flavors, this dish can be an appetizer for 12 people or a light meal for 3 to 4. Recipe lightly adapted from the summer 2004 issue of Eating Well.

Course Appetizer

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12

Author my Bottomless Boyfriend

Ingredients

• 20-24 sheets 9x14-inch phyllo dough
• 1/4 cup extra virgin olive oil
• 1 tablespoon plain bread crumbs
• 2 tablespoons pesto
• 3/4 cup crumbled goat cheese
• 2 large heirlooms tomatoes cut into 1/4-in slices
• 1/2 teaspoon sea salt
• freshly ground black pepper to taste
• 1/4 cup chopped fresh basil

Instructions

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with parchment paper. Lay two sheets of phyllo dough across the parchment, overlapping slightly in the middle to form a large rectangle. Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel to prevent in from drying out, which happens quickly.
3. Lightly brush or mist the surface of the phyllo sheet with oil. Sprinkle with 1/4 teaspoon bread crumbs. Repeat with the remaining sheets of phyllo, bread crumbs, and olive oil.
4. Brush or mist the final sheet of phyllo. Form a crust by folding about 3/4 inch of each side toward the center.
5. Spread the pesto evenly over the surface of the tart. Sprinkle with about half the goat cheese. Arrange the tomato slices over the pest and goat cheese and then sprinkled with salt, pepper, and remaining cheese.
6. Bake until the crust turns brown and crispy, about 30 minutes. Let cool in the pan on a wire rack about 5 minutes. Scatter basil leaves over the top of the tart and serve warm or at room temperature.