Tomato, Basil and Goat Cheese Tart
INGREDIENTS
  • 1 pie crust homemade or premade
  • 5-6 medium tomatoes, sliced thick and squeezed gently to remove the juices
  • 1 cup goat cheese
  • 1 Tbsp fresh basil, chopped
  • 1 tsp salt
  • 1 teaspoon lemon zest

Tomato, Basil and Goat Cheese Tart

Perfect pairing for: Dampier Pinot Noir

One of my personal all time favorite recipes! So easy and so perfect with the Dampier Pinot Noir Reserve. Goat cheese is like a best friend to our Columbia Gorge Pinot Noirs. Then add some fresh summer flavors of tomatoes and basil and voila! A mouthwatering tart great for summertime picnics and dinner parties. Pinot Noir is also a great light summertime red wine to keep in mind for all occasions.

DIRECTIONS
  1. Preheat oven to 350 degrees.
  2. Line a 9” pie pan with pie crust. Use a fork to poke a few holes in the bottom of the crust.
  3. In a small bowl combine goat cheese, basil, sea salt and lemon zest.
  4. Spread over the bottom of the pie.
  5. Layer tomatoes over the cheese mixture until the pie shell is completely filled.
  6. Sprinkle with a little sea salt on top.
  7. Bake for 35-40 minutes, or until crust is light brown.
  8. If crust is browning too quickly, cover with a piece of aluminum foil.
  9. Remove from oven and let cool for at least 1 hour before serving.
INGREDIENTS
  • 1 pie crust homemade or premade
  • 5-6 medium tomatoes, sliced thick and squeezed gently to remove the juices
  • 1 cup goat cheese
  • 1 Tbsp fresh basil, chopped
  • 1 tsp salt
  • 1 teaspoon lemon zest