Goat Cheese Tomato Jam Tart

Step one

In a small bowl combine goat cheese, cream cheese and salt until smooth. Cover and set aside.

Step two

TO MAKE THE TOMATO JAM (you can do this a day or two ahead or be sure to give yourself 30 minutes or more for it to cool before assembling the tart).

Sauté shallot and garlic in olive oil for 3 to 5 minutes over medium heat, being careful to not burn the garlic. Add crushed tomatoes, crushed red pepper, sweet pepper flakes, salt, vinegar, Worcestershire sauce and brown sugar.  Taste and adjust for salt and sweetness. Add pectin and bring mixture to a rapid boil. Boil for 1 minute. Set aside to cool or refrigerate until jam is cool to the touch.

Step three

Preheat oven to 350º F.

Step four

TO MAKE THE CONFIT TOMATO PETALS

Drain tomatoes. Cut into quarters and remove the membrane and seeds (the insides). Place quarters on a baking sheet and heavily drizzle with olive oil.

Step five

Bake for 15 minutes, remove from oven and carefully flip petals over. Return to oven for an additional 10 minutes.  As petals begin to caramelize, remove and cool. Some pieces may take 5-10 minutes longer to caramelize if they are thicker. Remove smaller, thinner pieces so they do not burn.

Step six

TO ASSEMBLE THE TART

Line a tart pan with a removable bottom with pie crust. Gently press crust into tart pan and up the sides, cut of any crust hanging over the sides or edge. Prick the crust with a fork, cut a piece of parchment paper in a circle to the size of your crust bottom and lay over the crust. Add pie weights (or dried beans), bake for 20 minutes until lightly browned. Remove from the oven and cool slightly.

Step seven

Spread goat cheese mixture over bottom of tart. Top with a 1/2 cup of the cooled tomato jam. Arrange tomato petals on top of the tart.

Step eight

Bake for 20 minutes. Remove from oven and cool to room temperature. Cut into wedges and serve.

Cook’s Note

Any remaining tomato jam may be stored in a sealed container in the refrigerator up to 2 weeks. Tomato jam is delicious served with roasted pork tenderloin, over meatloaf, as a sandwich spread or as a snack with cream cheese and crackers or bagels.

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