# Heirloom Tomato & Goat Cheese Tart

French recipe from Chef Jason McKinney, about an hour and 15 minutes, serves about 4.

The onions need at least thirty minutes on low heat to caramelize properly.

- Total time: about an hour and 15 minutes (estimated)
- Hands-on: about 40 minutes
- Serves: about 4
- Level: Easy
- Cuisine: French
- Note: Includes slow-cooking the onions and a 20-minute bake

## Ingredients

- 1 onion
- 1½ pounds heirloom tomatoes
- 2 zucchini
- ½ bunch thyme
- ⅓ bunch rosemary
- 3 garlic cloves
- ¼ cup olive oil
- 2 tablespoons unsalted butter
- 6 ounces goat cheese
- truffle salt or flaky sea salt, to taste
- 1 lemon
- 1 sheet puff pastry
- 1 ounce Parmesan
- 1 handful arugula
- 3 tablespoons of white wine

## Method

1. Preheat your oven to 425F. Julienne the onion and get it cooking low and slow with two tablespoons each of olive oil and butter and a Pinch of truffle salt or flaky sea salt.
2. Slice the tomatoes and zucchini. Chop the thyme, rosemary, and garlic.
3. Meanwhile, mix together the goat cheese, half of the rosemary and thyme and the zest of the lemon. When the onions are GBD (Golden Brown & Delicious), add the garlic and a large Pinch of truffle salt or flaky sea salt. Cook for 2 minutes, then deglaze the pan with the white wine. Cook until the pan is au sec, or nearly dry then turn off the heat and stir in a splash of lemon juice.
4. Set the puff pastry on a parchment-lined sheet tray. Cover the bottom of the dough with the goat cheese mixture.
5. Top with the caramelized onions. Layer on the vegetables.
6. Top with a sprinkle of truffle salt or flaky sea salt, the remaining herbs, and a drizzle of olive oil. Bake for 20 minutes.
7. Meanwhile, in a small bowl, whisk together the remaining olive oil, half of the lemon’s juice, and a sprinkle of salt. Toss in the arugula grate in the Parmesan cheese. Allow the tart to cool, then slice and enjoy, either warm or at room temperature, with your fresh arugula salad!

## Tools

- Cutting Board
- Knife
- Large wooden spoon
- Large saute pan
- Parchment-lined sheet tray
- Rubber spatula/spoon
- Medium mixing bowl
- Whisk
- Cheese grater

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/summer-vegetable-tart-with-heirloom-tomatoes-and-herbed-goat-cheese
By Chef Jason McKinney. Free to cook; please link the page when you share it.