Tomato & Goat Cheese Tart

Fire Island

When I lived in New York in the ‘80s, I spent many a summer in Fire Island with my friend Alan in a shared house on the bay side of the island. Fire Island is very unique and wonderful. We would take the subway to the train to the bus to the boat. I schlepped my dog, Betty (the “Jane” Russell of the Jack variety), wine, food, etc. Fortunately, in the summer months, New Yorkers had the good sense to let you leave work at 1pm, provided you came in an hour early every day.

We would go clamming and eat them with a shallot sauce at the end of the dock at sunset with a glass of wine. You could also find crabs, which came across my foot while clamming one day – ouch! After that, I always wore shoes!

Here is one of the recipes we used to have often, that my friend Max would bring. Everyone was given a grocery list of what they had to bring so that all the meals were coordinated.

I would love to go back with my family sometime. My girls would love it there.

Tomato & Goat Cheese Tart

Serves 6 – 8

2 Tbs olive oil
1 med. Onion, finely chopped
1 clove garlic, minced
2 med. tomatoes, peeled, seeded and finely chopped
1 Tbs fresh basil, minced
2 sun-dried tomatoes, minced
Salt and pepper, to taste
3 eggs, lightly beaten
1 ¼ cup half and half
1 cup goat cheese, mashed
½ cup parmesan cheese, grated
1 9” par-baked pie crust
1 large tomato, peeled and sliced
1 Tbs butter

Heat oil in a skillet.  Sauté the onion until soft, but not brown.  Stir in the garlic, then add the chopped tomatoes.  Simmer for about 10 minutes until the mixture is thick.  Season with basil, sun-dried tomatoes, salt and pepper.  Allow to cool to room temperature.

Preheat oven to 350°.

Beat eggs with half and half and a pinch of salt.  Stir in the cheeses and the tomato mixture.  Pour the mixture into the pie crust.

Arrange tomato slices on top and dot with butter.  Bake about 35 minutes, until the custard is set.  Cool briefly, then serve.

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