For the olive oil crust:
- 2 cups flour
- 1 tablespoon unsalted butter
- 3 tablespoons olive oil
- 1 egg yolk
- Pinch of salt
- 3 tablespoons tepid water
For the filling:
- 5 ½ ounces Montrachet goat cheese
- 1 cup heavy cream
- 2 egg yolks
- 1 tablespoon chopped garlic
- 1 pint yellow cherry or pear tomatoes
- 1 pint red cherry or pear tomatoes
- 2 tablespoons olive oil
- 2 tablespoons rosemary leaves, chopped
- 1 tablespoon thyme leaves
- Coarse salt and freshly ground pepper to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
414 calories; 26 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 8 grams protein; 99 milligrams cholesterol; 140 milligrams sodium
- Make the pie crust. Sift the flour into a mixing bowl and using the tips of your fingers, work in the butter and the olive oil. Add the egg yolk, salt and water and mix together until the dough forms a ball (do not overwork the dough). Refrigerate for one hour.
- Roll out the dough and fit it into a 10-inch pie shell. Preheat the oven to 350 degrees.
- Make the filling. Combine the goat cheese and heavy cream in a saucepan and melt the cheese over moderate heat. Remove from heat and allow to cool slightly. Beat in the egg yolks with the garlic.
- Prebake the crust for five minutes. Pour in the goat-cheese mixture and bake until it is set (about 10 minutes). Remove from the oven and turn the heat up to 375 degrees.
- While the tart is still warm, arrange the tomatoes, alternating the colors, onto the custard. Sprinkle them with olive oil, rosemary, thyme and coarse salt and pepper. Put the tart back in the oven until the tomatoes are wrinkled (about 10 minutes). Cool and serve at room temperature. Do not refrigerate.
1 hour 30 minutes