Fresh Tomato Tart from Leite's Culinaria (400 views)

This is the best thing I've made recently. It's different from a lot of tomato tarts because only the tart shell is cooked. After cooling the tart shell, you spread a layer of goat cheese in the bottom then you top the goat cheese with slices of raw tomatoes. We loved this. To the point that we were both sad when it was all gone. The tart shell did not get soggy after a few days in the fridge. I took the refrigerated leftovers out of the fridge for about an hour before we ate the leftover tart slices. I used milk instead of cream to thin the goat cheese mixture. I didn't have enough basil to make pesto so I used a store bought pesto. 

If you don't like goat cheese, use a different soft cheese: cream cheese would be great.

I'll be making this often until my garden tomatoes are gone. 



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