Heirloom Tomato and Goat Cheese Tart
Serves: 1 (11-inch) tart
  • ½ (14.1-ounce) package refrigerated piecrusts
  • 4 ounces cream cheese, softened
  • 1 (4-ounce) package plus ⅓ cup goat cheese, softened and divided
  • 1½ pounds assorted heirloom tomatoes, sliced about ¼ inch thick
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • Garnish: fresh oregano
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. Unroll piecrust onto a lightly floured surface, and roll to a ⅛-inch thickness. Press into bottom and up sides of an 11x8-inch removable-bottom tart pan, trimming excess. Prick with a fork, and place on prepared baking sheet.
  3. Bake until lightly browned, about 12 minutes. Let cool; leave oven on.
  4. In a medium bowl, beat cream cheese and 4 ounces goat cheese with a mixer at medium-high speed until smooth and creamy. Spread into bottom of tart shell. Top with tomatoes, and sprinkle with salt and pepper. Crumble remaining ⅓ cup goat cheese onto tomatoes.
  5. Bake until cheese is lightly browned, about 15 minutes. Garnish with oregano, if desired. Cut into squares; serve immediately.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/heirloom-tomato-goat-cheese-tart-recipe/