Goat Cheese & Mascarpone Tart with Cherry Tomatoes
Author: 
Serves: 6-8
 
*Note: If you buy store-bought puff pastry or pie dough, be sure to partially bake it before
Ingredients
  • 1 tart crust (See recipe below) or store-bough puff pastry or pie crust
  • 7 ounces goat cheese, softened
  • ¼ + ⅛ cup mascarpone cheese, softened
  • Scant ¼ cup chopped chives
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 eggs
  • 1 cup heavy creamy
  • 2 cups heirloom cherry tomatoes (regular is also fine), sliced in half
  • 2 tablespoons good balsamic vinegar
  • Pastry:
  • 1 ½ cups flour
  • ¼ teaspoon + ⅛ teaspoon salt
  • 5 tablespoons butter, cut into tiny cubes
  • 3 tablespoons vegetable shortening
  • 1 egg yolk
  • 5-6 tablespoons ice water
Instructions
  1. Tart:
  2. In the bottom of a stand mixer fitted with the paddle attachment, combine goat cheese, mascarpone chives, garlic powder and salt until smooth and creamy. Add eggs and cream, mix until combined, making sure to scrape sides of the bowl during.
  3. Pour into prepared tart shell. Bake for 35 minutes until slightly brown on top and set. (It will still jiggle a tiny bit). Let cool to room temperature.
  4. Artfully arrange halved tomatoes on cooled tart. Drizzle with 2 tablespoons thick balsamic vinegar and then sprinkle with salt. You can also marinate the tomatoes in the balsamic vinegar before to soak up more flavor.
  5. Pastry:
  6. In a large bowl, combine flour and salt.
  7. Using a pastry cutter or fork, cut the butter and shortening into the flour until the mixture looks like it has tiny peas throughout.
  8. Add ice water and egg yolk. Working quickly, knead the dough until it comes together – although it’s ok if there are a few scraps.
  9. Flatten into a disc, wrap in plastic and chill in the fridge for 20 minutes.
  10. Grease a 9 inch tart or spring-form pan. Preheat oven to 350 degrees.
  11. When dough has chilled, place between two sheets of plastic wrap. Roll the dough until it’s large enough to fit into the tart pan.
  12. Transfer dough to pan. If you are using a spring form pan you only want the dough to go up about an inch on the sides. Cut off any excess dough.
  13. Place a buttered piece of foil over the dough and fill with beans, rice or pasta. Bake the tart shell for 20 minutes. Cool.
  14. *Filling is liberally adapted from Ina Garten's Barefoot In Paris Cookbook
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/goat-cheese-mascarpone-tart-with-cherry-tomatoes/