A delightful tart combining the freshness of tomatoes with the creamy tang of goat cheese, enhanced by aromatic herbs.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated to achieve an evenly baked crust.
Prepare the pie crust according to the package instructions and place it on a parchment-lined baking sheet.
Using parchment paper prevents sticking and makes cleanup easier.
In a small bowl, combine the rosemary, oregano, black pepper, and sea salt.
Mixing the herbs beforehand ensures an even distribution of flavors.
In another bowl, mix the goat cheese and parmesan cheese with half of the herb mixture until smooth.
Softening the goat cheese slightly makes it easier to mix.
Spread the cheese mixture evenly over the pie crust, leaving a 1-inch border around the edges.
Leaving a border allows for easy folding of the crust.
Arrange the tomato slices over the cheese layer and sprinkle with the remaining herb mixture.
Overlap the tomato slices slightly for a visually appealing presentation.
Fold the edges of the crust over the filling, pleating as needed.
Pleating the crust gives the tart a rustic look.
Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.
Check the tart halfway through baking to ensure even cooking.
Let the tart cool for 5 minutes before slicing into wedges and serving.
Cooling slightly allows the filling to set, making it easier to slice.
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