This is a recipe I got from watching Barefoot Contessa’s show on Food Network. Ina Garten was making a beautiful goat cheese tart with thinly sliced zucchini. It looked positively gorgeous. But I am not a big fan of zucchini – no offense to zucchini fans. This recipe also called to make a homemade pastry crust – and I am not a fan of that either.
I decided to take Ina Garten’s recipe and make it my own. I used a store bought frozen piecrust (the kind you have to roll out) for the goat cheese tart, and instead of zucchini I used a jar of sundried tomatoes as my topping. To turn this delectable tart into a meal – I served it on Sunday evening with a tossed green salad as part of my Sunday Salad routine.
Here is the recipe for the tart from Barefoot Contessa Goat Cheese Tart. To make my version, just buy a readymade frozen pastry dough and follow Ina Garten’s instructions. Then make these modifications.
- To the goat cheese mixture add 1 garlic clove finely chopped in addition to the lemon zest and fresh thyme.
- After you spread goat cheese on the pastry dough, top with sundried tomatoes. Drizzle with olive oil and bake in a 375-degree oven for 30 minutes.
- Let the tart cool for 15 minutes before serving.
You can serve tart on top of a simple salad for lunch or as a light dinner option. Goat cheese tart can also be served as an appetizer.
Cook’s Notes: If you buy a readymade pie crust and use sundried tomatoes instead of zucchini, you don’t have to cut a thing to make this delectable tart. This is an awesome recipe – Goat Cheese Tart.
