This recipe is adapted from a Gourmet recipe (September 1998). It is beautiful and uses cherry tomatoes,garlic and basil, several crops that are prolific right now. The changes I made were to cut out the stick of butter from the custard filling, add more basil and also add some roasted garlic that is all pureed together in a food processor with the egg and goat cheese. I also subsituted no-fat Greek yogurt for the sour cream. This is elegant and really delicious. It can also be eaten at room temperature or heated up.
GOAT CHEESE AND TOMATO TART IN A CORNMEAL CRUST
This GOAT CHEESE AND TOMATO TART IN A CORNMEAL CRUST look really delicious how did you end up with that idea? As you mentioned that you just adapted it, but still its my first time to see it. I should copy the recipe and steps and ask my Mom to baked it for our Sunday’s family lunch.
I really love goat cheese it is really delicous. Most of the time I eat it as a dessert or use it to make a salsa.
Tomato tart? Looks yummy. It’s the first time I’ve heard of this recipe. I want to try it.