Snapshots of life on our little homestead

Fresh tomato and herb tart

Dinner tonight is fresh from the garden. Tomato herb tart topped with fresh goat cheese, and a bowl of mixed greens. 

The tart is made with a herb crust that was blind baked for 20 minutes so it stayed crispy. After letting the crust rest for 10 minutes I topped it with chopped mixed herbs, sliced tomatoes, fresh goat milk feta, basil salt, pepper, and finished the layers with a drizzle of olive oil. Then baked the tart at 375 degrees for 30 minutes. The resulting tart had a flaky crisp crust and juicy topping.

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