A few weeks ago we, Long Beach Sunday Market in Cal Heights, hosted a pie baking contest. The idea was to feature fruits in season and found in the markets right now. While this particular pie was not entered in the contest, it has been vetted by market vendors and friends of the market as yummy. The fresh in-season fruits and vegetables need very little preparation or seasoning. This dish is a great example of a simple and fast way to present the sweetness of the golden sun-kissed orbs-Sungold Cherry Tomatoes!
Tomato Tart
1-Pre-baked pie crust
2-baskets Sungold cherry tomatoes
6-ounces chevre goat cheese
1-teaspoon honey
1-large handful basil leaves
Pre-bake a pie crust and don’t forget to use the baking weights or dried beans to hold up the sides.
Soften the goat cheese and stir in the honey.
When the pie crust is cool, spread the goat cheese on the bottom. Top with shredded or chiffonade of basil then pile on the tomatoes.
Bake for about 20 minutes or until the tomatoes are very soft. Serve with lightly dressed baby greens. Some salt and pepper in the salad, but none has been used in the tart and it tastes great every time! Bon Appetite!
Comments on this entry are closed.