Tomato tart with blue cheese

Tomato tart with blue cheeseI know I’ve been MIA, but I’ve been a busy little bee: Work stuff, vacation, getting engaged. It’s been a busy couple of months!

So it’s about time I shared a new recipe. This one is the result of a long few days of traveling and not really wanting to make anything. As I was perusing Pinterest during my car ride home, I found this recipe for a tomato tart. I knew Doug would love it because it had tomatoes and blue cheese, two of his very favorite things. And it really didn’t take as long as many tarts do.

The tart is a cross between an actual tart (because of the crust) and a quiche (because of the milk and egg filling). It’s delicious any time of the day. Eat it cold for breakfast, or warm for lunch or dinner.

TOMATO TART WITH BLUE CHEESE
Servings: Makes 2 9-inch tarts

Ingredients:

For the crust:
2 cups all-purpose flour
¾ teaspoon salt
2 tablespoons buttermilk powder
4 ounces cream cheese
10 tablespoons cold unsalted butter
2 to 4 tablespoons ice water

For the filling:
6 large eggs
1½ cups milk
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
2 cups of shredded cheddar cheese
2/3 cup blue cheese, crumbled
4 to 5 large beefsteak (or heirloom) tomatoes, sliced ¼-inch thick
Fresh basil, for garnish

Tomato tart with blue cheeseDirections:

For the crust:

  1. In a food processor, combine the flour, salt, and buttermilk powder. Add the cream cheese and pulse until it comes together.
  2. Cut the butter into pieces and add to the food processor. Pulse until it looks crumbly.
  3. Add 2 tablespoons of ice water to the pie crust dough and pulse until it comes together. When you squeeze some in your hand it should stick together. If it doesn’t, add the remaining water until it does.
  4. Knead the dough together on a floured surface, trying not to overwork it.
  5. Divide the dough in half. Flatten each one into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  6. On a well-floured work surface, roll each disk into a 12-inch circle (If the dough is too hard, leave it on the counter to soften for a couple of minutes).
  7. Gently transfer one shell to your 9-inch tart pan. Smooth the dough into all the nooks and crannies, then roll your pin over the top of the tart pan to remove the excess dough. Repeat process with the other tart. Put the crusts into the fridge while you make the filling.
  8. Preheat the oven to 425°F.

For the filling:

  1. Whisk the eggs, milk, oregano, thyme, salt, and pepper together.
  2. Add at least ¾ cup cheddar cheese to each tart. Add 1/3 cup blue cheese to each tart.
  3. Divide the egg/milk mixture into the prepared tart shells. Top with sliced tomatoes—you can layer them however you like. (You might also like to try using heirloom tomatoes instead of beefsteak for a more colorful tart).
  4. Place the tarts on baking sheets just in case any of the filling spills.
  5. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for another 25 minutes, or until the crust is brown and the center is set.
  6. Serve with a sprinkle of thyme and fresh basil.

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