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Tomato and Goat Cheese Tart

July 30, 2014 by theeverykitchen@gmail.com 5 Comments

Tomato & Goat Cheese Tart at www.mybottomlessboyfriend.com

I had so much fun in my kitchen whirlwind yesterday that I forgot to take prep photos. And the tomato slices were a hundred shades of gorgeous — they would have made for a pretty shot.


The BBF was gifted with a bottomless bag of homegrown goodies this week. Because he is a boy and because he dates a blogger, most of the goodies were passed on to me with the expectation that I would “make stuff.”


I was only able to use a fraction of the gigantic heirloom tomatoes and yellow cherries with this tart. I used all the jalapeños in a lightened-up version of Mom’s jalapeño popper recipe. Next on my list: homemade sourdough to make simple tomato sandwiches and maybe I’ll blister the other peppers as a side dish.

Tomato & Goat Cheese Tart at www.mybottomlessboyfriend.com

Tomato and Goat Cheese Tart

Tomato & Goat Cheese Tart recipe
What I liked: “There’s nothing better than a big, juicy tomato in the middle of summer,” said the BBF. And I agree. I liked that the tart was light on cheese. Goat cheese is strong enough that you only need to use a little in order to get big flavor. The tart innards were truly nutritious – tomatoes, herbs, a smidge of goat cheese in each slice and sprinkling of olive oil.

What I did differently: Technically, I made a pie, not a tart. I used whatever herbs I had on hand and I added a thin layer of prosciutto to one half the pie (I was cleaning out the fridge). If anybody knows of a good substitute for crust, let me know, because I would do that differently! Most of the calories and fat come from that dang crust! Unfortunately, pie crust refuses to be un-tasty and it refuses to be replaced.

Tomato & Goat Cheese Tart at www.mybottomlessboyfriend.com

Prosciutto half


My rating: 5/5. I could easily eat half the pie myself. I finished off the last piece for breakfast this morning!

The BBF’s rating: 4.5/5. When asked, “What would make it better?” the BBF replied, “If it were made out of steak.” He followed it up with, “That might be the best thing you’ve made yet.” I’ll take that as a WIN! 🙂

Tomato & Goat Cheese Tart at www.mybottomlessboyfriend.com
And now, a teaser: Jalapeño Poppers!

Mom's Jalapeno Poppers at www.mybottomlessboyfriend.com
Of course, a big, huge, BOTTOMLESS Thank You to whomever gifted the BBF (me) with such tasty veggies! This post (and the following one) wouldn’t be possible without you.

Finally, a last shout out to one of my colleagues and office pals — the beautiful clay pie pan was a gift from her! I LOVE IT!

More from my site

  • Heirloom Tomato and Goat Cheese TartHeirloom Tomato and Goat Cheese Tart
  • Golden Beet Couscous SaladGolden Beet Couscous Salad
  • Roasted Pumpkin and Goat Cheese SaladRoasted Pumpkin and Goat Cheese Salad
  • 7-Layer Sheet Pan Nachos7-Layer Sheet Pan Nachos
  • Braised Tuscan Pork Chops with Pan-Fried String BeansBraised Tuscan Pork Chops with Pan-Fried String Beans
  • Dijon Steak Nicoise SaladDijon Steak Nicoise Salad

Filed Under: dinner, sides, vegetarian Tagged With: goat cheese, jalapenos, pie crust, prosciutto, tart, tomatoes

Previous Post: « Peach Cake with Brown Sugar Frosting
Next Post: Mom’s Jalapeño Poppers »

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Comments

  1. Juddy

    July 30, 2014 at 12:31 pm

    Danielle, this looks amazing! I might actually attempt it!

    Reply
    • danicushnc

      July 30, 2014 at 1:03 pm

      Oh it was so easy and de-lish! Let me know how it goes!

      Reply

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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