Equipment
* optional
Ingredients
Olive Oil Crust
- 250 g all-purpose flour
- 5 g fine sea salt
- 80 ml extra virgin olive oil
- 60 ml cold water
Goat Cheese Filling
- 200 g soft goat cheese, room temperature
- 50 ml heavy cream
- 1 egg
- 2 g fresh thyme, finely chopped
- 1 garlic, minced
- 1 g black pepper, freshly cracked
Tomato Topping
- 300 g cherry tomatoes, halved
- 15 ml extra virgin olive oil
- 10 ml balsamic vinegar
- 5 g fresh basil, torn
Nutrition (per serving)
Method
In a mixing bowl, combine the all-purpose flour and fine sea salt, whisking briefly to distribute the salt evenly.
Pour in the extra virgin olive oil and cold water. Mix with your hands or a wooden spoon until a cohesive dough forms.
Shape the dough into a smooth disk, wrap tightly in parchment paper, and chill in the refrigerator for 30 minutes to relax the gluten.
Preheat your oven to 200C/400F.
Roll the chilled dough out on a lightly floured surface or between two sheets of parchment paper, then gently press it into an ungreased tart pan.
Line the tart crust with parchment paper and fill with pie weights. Blind bake at 200C/400F for 15 minutes, then carefully remove the weights and parchment.
While the crust bakes, whisk together the softened goat cheese, heavy cream, egg, chopped fresh thyme, minced garlic, and black pepper until completely smooth.
Pour the goat cheese mixture into the warm, blind-baked crust, spreading it into an even layer.
Toss the halved cherry tomatoes with extra virgin olive oil and balsamic vinegar, then arrange them cut-side up over the goat cheese filling.
Return the tart to the oven and bake at 200C/400F for 25 to 30 minutes, until the filling is puffed and the tomatoes are blistered.
Allow the tart to cool for at least 15 minutes. Garnish with torn fresh basil just before slicing and serving.
Chef's Notes
- Using a high-quality extra virgin olive oil for the crust imparts a distinctive fruity, peppery flavor that pairs beautifully with the tangy goat cheese.
- For the smoothest texture, ensure your goat cheese and egg are at room temperature before whipping. Cold dairy tends to separate or clump when whisked.
- If your cherry tomatoes are exceptionally juicy, salt them lightly 10 minutes prior to assembly and drain the excess liquid to prevent the tart from becoming soggy.
- The internal temperature of the cooked egg filling should reach 74C/165F to ensure it is properly set and food-safe.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will soften over time.
Freezer: 1 month — Freeze fully baked. Wrap tightly in plastic wrap and foil.
Reheating: Reheat in a 175C/350F oven for 10 to 15 minutes to crisp the crust.
