Who doesn't love the combination of tomatoes, basil and cheese? Generally I pair tomatoes with fresh mozzarella rather than goat cheese, but goat cheese gives this tart a nice tangy richness that would have been lacking if I had used mozzarella instead. With the goat cheese I couldn't resist a touch of lemon zest to mix up the flavors a bit. I also thought about using a little fresh thyme mixed in with the goat cheese and lemon zest, but I realized that we were out. Oh well. It was lovely with the basil. Perhaps if I try the tart again using puff pastry or different vegetables (I have been considering making a variation on this recipe with zucchini or summer squash for a little while now) I will use thyme instead of basil.
Alex's only complaint about dinner was that the part of the crust covered by the tomato and goat cheese mixture was not as flaky as he would like (translation - it was a little soggy). Unfortunately with this kind of tart I didn't think I could blind bake the crust for a few minutes before topping it with goat cheese and tomatoes and folding the edges up. I'm not really sure how to fix that issue, but for me it wasn't a problem. The folded up portions of crust were more than flaky and buttery enough for me. I don't think that a homemade pie crust would have been any flakier than the store bought one, but it might. I will have to experiment with a homemade crust next time to make sure. If I had more time tonight I would have whipped up a crust in my food processor, but by the time we started on dinner it was already past 7pm and I didn't want to make the crust, and then let it sit in the refrigerator for at least 1 hour before I could move on to rolling the crust out and starting the tart. I'm also not sure that the puff pastry under the goat cheese would have crisped up during baking, but I think that I could at least dock it (poke the dough full of holes so it doesn't rise too much) in the center, and then bake it for 5-10 minutes before adding the goat cheese mixture. Since I wouldn't fold up the edges with the puff pastry, but would instead allow the pastry to puff up and form a crust by not docking the outsides, it should work... Since we are just starting to head into tomato season now I should have plenty of chances to experiment!
Recipe after the jump!