Heirloom Tomato, Goat Cheese & Greek Yogurt Tart With Basil & Almond Pesto

By

26 likes 14 klips

I oven dried the heirloom tomatoes first to prevent them from getting the filling moist.

W5eUBrmpFB Kitchenbowl
Prep Time

20 min

PT20M
Cook Time

2 hr 45 min

PT2H45M
Wait Time

30 min

PT30M PT3H35M
Heirloom Tomato, Goat Cheese & Greek Yogurt Tart With Basil & Almond Pesto

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Place the tomatoes on a baking tray lined with parchment paper. Sprinkle with salt, sugar & drizzle some olive oil. Dry them for 2 hrs at 270F.

Place the tomatoes on a baking tray lined with parchment paper. Sprinkle with salt, sugar & drizzle some olive oil. Dry them for 2 hrs at 270F.

Step 2

Place all of the ingredients for the pesto in the food processor and pulse until everything is mixed. Set aside.

Place all of the ingredients for the pesto in the food processor and pulse until everything is mixed. Set aside.

Step 3

To make the crust, place all of the ingredients except for the water in the bowl of the stand mixer fitted with the paddle attachment. Mix on low for

To make the crust, place all of the ingredients except for the water in the bowl of the stand mixer fitted with the paddle attachment.  Mix on low for

Step 4

a couple of minutes. Then add the water & continue mixing until you get an even dough.

a couple of minutes. Then add the water & continue mixing until you get an even dough.

Step 5

Make the dough into a ball, flatten it a bit & wrap it in plastic. Let it sit in the fridge for 30 minutes.

Make the dough into a ball, flatten it a bit & wrap it in plastic. Let it sit in the fridge for 30 minutes.

Step 6

Preheat the oven to 350F. Grease & flour a 23cm detachable bottom pie mold.

Preheat the oven to 350F. Grease & flour a 23cm detachable bottom pie mold.

Step 7

Roll out the dough enough to cover the pie mold. Then place it on the mold & press firmly on the edges. Place it in the fridge for 15 min.

Roll out the dough enough to cover the pie mold. Then place it on the mold & press firmly on the edges. Place it in the fridge for 15 min.

Step 8

Pinch the bottom of the tart with a fork. Line it with parchment paper & fill it with uncooked rice. Bake for 10 minutes.

Pinch the bottom of the tart with a fork. Line it with parchment paper & fill it with uncooked rice. Bake for 10 minutes.

Step 9

Then remove the rice & parchment paper & bake for 5 more minutes. Remove it from the oven but keep the oven on.

Then remove the rice & parchment paper & bake for 5 more minutes. Remove it from the oven but keep the oven on.

Step 10

To make the greek yogurt & goat cheese filling. Just blend all of the ingredients until evenly combined.

To make the greek yogurt & goat cheese filling. Just blend all of the ingredients until evenly combined.

Step 11

Pour the goat cheese filling over the crust. Don't fill it to the edges because it still needs the pesto & you don't want it to overflow.

Pour the goat cheese filling over the crust. Don't fill it to the edges because it still needs the pesto & you don't want it to overflow.

Step 12

Spoon 5 tablespoons of the pesto over the tart & swirl it with a knife. Be careful not to touch the crust. Bake for 20 minutes.

Spoon 5 tablespoons of the pesto over the tart & swirl it with a knife. Be careful not to touch the crust. Bake for 20 minutes.

Step 13

After the 20 min are up, spread the oven dried tomatoes over the top. Bake it for 10 extra minutes.

After the 20 min are up, spread the oven dried tomatoes over the top. Bake it for 10 extra minutes.

Step 14

Allow the tart to cool down for 1 hour before slicing it. You can decorate it with some basil leaves.

Allow the tart to cool down for 1 hour before slicing it. You can decorate it with some basil leaves.

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About the Creator

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cravingsinamsterdam

Mix of healthy & indulgent recipes. Instagram: @cravingsinamsterdam

Heirloom Tomato, Goat Cheese & Greek Yogurt Tart With Basil & Almond Pesto

Heirloom Tomato, Goat Cheese & Greek Yogurt Tart With Basil & Almond Pesto

By cravingsinamsterdam

I oven dried the heirloom tomatoes first to prevent them from getting the filling moist.

Prep Time

20 min

Cook Time

2 hr 45 min

Wait Time

30 min

Ingredients

Serves 6

Instructions

Place the tomatoes on a baking tray lined with parchment paper. Sprinkle with salt, sugar & drizzle some olive oil. Dry them for 2 hrs at 270F.

Step 1

Place the tomatoes on a baking tray lined with parchment paper. Sprinkle with salt, sugar & drizzle some olive oil. Dry them for 2 hrs at 270F.

Place all of the ingredients for the pesto in the food processor and pulse until everything is mixed. Set aside.

Step 2

Place all of the ingredients for the pesto in the food processor and pulse until everything is mixed. Set aside.

To make the crust, place all of the ingredients except for the water in the bowl of the stand mixer fitted with the paddle attachment.  Mix on low for

Step 3

To make the crust, place all of the ingredients except for the water in the bowl of the stand mixer fitted with the paddle attachment. Mix on low for

a couple of minutes. Then add the water & continue mixing until you get an even dough.

Step 4

a couple of minutes. Then add the water & continue mixing until you get an even dough.

Make the dough into a ball, flatten it a bit & wrap it in plastic. Let it sit in the fridge for 30 minutes.

Step 5

Make the dough into a ball, flatten it a bit & wrap it in plastic. Let it sit in the fridge for 30 minutes.

Preheat the oven to 350F. Grease & flour a 23cm detachable bottom pie mold.

Step 6

Preheat the oven to 350F. Grease & flour a 23cm detachable bottom pie mold.

Roll out the dough enough to cover the pie mold. Then place it on the mold & press firmly on the edges. Place it in the fridge for 15 min.

Step 7

Roll out the dough enough to cover the pie mold. Then place it on the mold & press firmly on the edges. Place it in the fridge for 15 min.

Pinch the bottom of the tart with a fork. Line it with parchment paper & fill it with uncooked rice. Bake for 10 minutes.

Step 8

Pinch the bottom of the tart with a fork. Line it with parchment paper & fill it with uncooked rice. Bake for 10 minutes.

Then remove the rice & parchment paper & bake for 5 more minutes. Remove it from the oven but keep the oven on.

Step 9

Then remove the rice & parchment paper & bake for 5 more minutes. Remove it from the oven but keep the oven on.

To make the greek yogurt & goat cheese filling. Just blend all of the ingredients until evenly combined.

Step 10

To make the greek yogurt & goat cheese filling. Just blend all of the ingredients until evenly combined.

Pour the goat cheese filling over the crust. Don't fill it to the edges because it still needs the pesto & you don't want it to overflow.

Step 11

Pour the goat cheese filling over the crust. Don't fill it to the edges because it still needs the pesto & you don't want it to overflow.

Spoon 5 tablespoons of the pesto over the tart & swirl it with a knife. Be careful not to touch the crust. Bake for 20 minutes.

Step 12

Spoon 5 tablespoons of the pesto over the tart & swirl it with a knife. Be careful not to touch the crust. Bake for 20 minutes.

After the 20 min are up, spread the oven dried tomatoes over the top. Bake it for 10 extra minutes.

Step 13

After the 20 min are up, spread the oven dried tomatoes over the top. Bake it for 10 extra minutes.

Allow the tart to cool down for 1 hour before slicing it. You can decorate it with some basil leaves.

Step 14

Allow the tart to cool down for 1 hour before slicing it. You can decorate it with some basil leaves.

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