It’s hard to beat the crunch and smoothness of a savory Southern tart. Tomato Pie is a known staple, as well as Fig and Goat Cheese. We happened to be craving both this week, so Amy, our wonderful and talented Executive Chef, whipped us up some tarts and we were in heaven, also known as High Cotton. 😉
Both of these tarts are very simple to make, yet so incredibly delicious. The Coffee and Herb Tart Crust is a must-try! Between that, the Tomato Pie, and the in-season figs, these tarts are sure to put a smile on everyone’s face.
Coffee Herb Tart Crust
1 1/4 c AP Flour
1/3 c grated Parmesan Cheese
1/2 t. Thyme
1/2 t. Rosemary
1/2 t. Fresh ground black pepper
1/4 t. Fine ground Heritage Roast
1/2 c grated unsalted butter
1/3 c. Cold water
Preheat oven to 375°F. Place a stick of butter in the freezer before gathering other ingredients. This will allow it to harden and be easier to grate.
In medium bowl measure and mix all dry ingredients. Grate and incorporate butter well and then add water and mix with hands just until the dough comes together. Shape into a disc and set aside on countertop for 20 minutes to rest. On a lightly floured surface, roll out the dough until it is slightly larger than a 9” or 10” tart pan (needs to be a pan with removable bottom). Fit the pastry into the pan and trim the edges to be flush with your pan. You can bake the crust to fill with a chilled filling or add filing and cook together.
Tomato Pie
Filling:
1 c. ricotta
1/2 c. Boursin Garlic and herb Cheese
2 egg yolks
Topping:
1 shallot thinly sliced
Sliced tomato or cherry tomatoes halved
Mix the cheese and egg yolks, then spread on unbaked crust. Sprinkle sliced shallots evenly over cheese filling, and then top with tomato slices/halves. Bake in 375°F. oven for 30-45 minutes.
Fig and Goat Cheese Filling
Filling:
1 c. Ricotta cheese
1/2 c. Goat cheese
2 egg yolks
Topping:
More goat cheese to sprinkle
Honey to drizzle
Mix the cheeses and egg yolks, then spread into the bottom of unbaked crust. Arrange figs atop cheese filling and bake at 375°F. 30-45 minutes. Drizzle with honey and crumble more goats cheese on top once cooled.