Goat Cheese and Tomato Tart with Rosemary and Mascarpone

• Vegetarian

• Produce

  • 1 tbsp Rosemary, Fresh
  • 5 Tomatoes, medium

• Baking & Spices

  • 1 tsp Sea salt

• Bread & Baked Goods

  • 1 Pie crust, homemade or store-bought

• Dairy

  • 1 cup Goat cheese

Found on theendlessmeal.com

Description

Ingredients

• 1 homemade or store bought pie crust
• 5-6 medium tomatoes, sliced thick and squeezed gently to remove the pulp
• 1 cup goat cheese, mascarpone or a mixture of the two
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon sea salt
• Optional: 1 teaspoon grated lemon zest

Directions

• Preheat oven to 350 degrees.
• Line a 9 pie pan with pie crust. Let the edges drape down the outside of the pie pan a little for a more rustic look. Use a fork to poke a few holes in the bottom of the crust.
• In a small bowl mix goat cheese, mascarpone, rosemary, sea salt and optional lemon zest. Spread over the bottom of the pie.
• Layer tomatoes over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt on top.
• Bake for 35-40 minutes, or until crust is light brown and tomatoes are soft. If crust is browning too quickly, cover with a piece of aluminum foil.
• Remove from oven and let cool for at least 1 hour.