Culinary Complements
Heirloom Tomato Tart with Goat Cheese, Pancetta and Basil
Makes one 10-inch Tart
- 1 9-inch prepared tart or pie dough*
- 2 Tblsp olive oil
- 1 yellow onion, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 C loosely packed fresh basil leaves
- 9 oz goat cheese, crumbled
- 1 egg yolk
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 lb heirloom tomatoes, sliced about 1/4-inch thick
- 4 oz cooked pancetta or bacon, coarsely chopped
- garnish with fresh basil tops
* The tart dough can be a homemade recipe, or pie dough can be store bought. If store bought, refer to the manufacturer's suggested preparation method. If frozen, thaw before starting recipe.
Preheat oven to 375°.
Roll out dough on a lightly floured surface to 11 inches. Carefully transfer to a 10-inch tart pan with removable bottom. Trim excess dough leaving a 1/4-inch overhang. Fold overhang inward and press against side of pan to reinforce edge. Lightly prick the bottom surface of the tart with the tines of a fork. Freeze for 10 minutes.
Bake the tart in the middle of the oven until pastry is pale golden all over, about 20-25 minutes. If pastry bubbles during bake time, prick with a fork to release the air. Remove from the oven to cool on a wire rack. Reduce oven temperature to 350°. While the tart is baking, heat olive oil in medium skillet over high heat. Add the sliced onions. Reduce heat to medium-high and sauté gently until the onions are golden brown. Season with salt and pepper and set aside.
Coarsely chop half of the basil leaves. In the bowl of a food processor fitted with a metal blade, add 6 ounces of goat cheese, egg yolk, the chopped basil, salt and pepper. Process to combine, scraping down the sides of the bowl, about 1 minute.
When the tart has cooled, spread the goat cheese filling evenly over the bottom surface of the pastry. Scatter the onions over top. Arrange tomato slices over the onions, overlapping in a circular pattern. Scatter the chopped pancetta over the tomatoes. Then use the remaining crumbled goat cheese (3 ounces) to scatter over the top of the tart.
Return the tart to the oven and bake for about 25 minutes until the goat cheese is golden brown and tart filling looks set. Remove from the oven and let cool. Use the remaining basil to tear and randomly scatter over the top of the tart, and a basil top to garnish.
Enjoy with Duckhorn Vineyards Estate Grown Napa Valley Cabernet Sauvignon.
