Red Pepper & Heirloom Tomato Goat Cheese Tart
Most people are reflecting on 2016 and making resolutions for 2017. I've spent most of 2016 reflecting on myself and growing as a person. I'm finding a rhythm to life now that is exciting and fulfilling. I've never been happier in my whole life and excited for what the future holds. The biggest lesson I learned in 2016 is to live the best life you can and try not to focus so much on the negative. Say yes more. Smile more. Get outside more. Do what makes you happy. For me, one of the biggest sources of joy in my life is cooking. So as we spent the day recovering a bit from the New Year's Eve festivities, I whipped up a simple dish to snack on as we checked out our newest Netflix binge watching addiction, Narcos. Red Pepper & Heirloom Tomato Goat Cheese Tart
10 oz chevre goat cheese, softened 1 large egg 3 red bell peppers 1 package of heirloom tomatoes - they're not quite in season right now so I used the smaller, sweeter kind 1 bunch of fresh basil 1 - 2 tablespoons of honey Salt & pepper to taste Pie crust - Like I said, I was recovering a little bit so I opted to use a premade crust. You can make your own! I usually use the Pioneer Woman's recipe
How to Make It:
- Start by pre-heating your oven to 350 degrees
- Grease a pie plate & gently roll out your pie crust into the plate
- Using my Kitchenaid Stand Mixer, I added an egg to softened goat cheese and mixed on the lowest setting while I got to chopping the veggies. You'll want it to look smooth and creamy.
- Slice your red peppers into rings - about a half inch in thickness for each one and set aside
- Thinly slice your tomatoes and set aside. Like I mentioned, I had to use small ones, but you'd need way less if you're using full size ones. Enough to make one layer on your tart.
- Spread your goat cheese mixture to form one even layer on your pie crust and lightly season with salt and pepper.
- Layer on your leaves of basil and sprinkle on some more salt & pepper. You'll want to drizzle a bit of honey on at this point.
- Layer your tomatoes on top of the basil and repeat the salt, pepper & honey.
- Finally, layer your red peppers on top, overlapping each ring. Again, salt, pepper & honey.
- Place into the oven on the lowest rack and bake for 35 minutes. You'll want your crust to appear golden brown and the peppers to look a little toasted.
- Let cool for 10 - 15 minutes
- Serve with crackers and enjoy!