This delicious fromage blanc tart recipe is the perfect blend of creamy fromage blanc, sweet, juicy tomatoes, and garden-fresh herbs. Baked into a savory, flaky pastry shell, the combination is nothing less than irresistible. This tart is particularly good served with fresh fruit for a lightly, healthy meal.
Cook's note: Use a store bought shell or homemade pate brisee for the pastry; either one turns out beautifully.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
- 1 layer pastry dough
- 2 medium tomatoes, thinly sliced
- 4 ounces fromage blanc (substitute thinly sliced goat cheese)
- 1/2 cup heavy cream
- 2 large eggs
- 1 clove garlic, crushed and chopped
- 1 tablespoon chopped, fresh chives
- 1 teaspoon chopped, fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
How to make a fromage blanc and tomato tart:
Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan. Line the pastry with parchment paper, fill it with dry beans, and then bake it for 15 minutes. Remove the pan from the oven and allow it to cool for 10 minutes. Remove and discard the beans.
Arrange the tomatoes in a single layer in the empty pastry shell. Whisk the remaining ingredients together and pour the mixture over the tomatoes. Bake the tart for 30-35 minutes, until the eggs are set in the middle. Cool the tart slightly and serve.
This fromage blanc tart makes 8 servings.