My sister Cynthia gave me these mini tart shell pans for a stocking stuffer this year. I knew immediately what I wanted to use them for.
A recipe that I found in The Oregonian's FOODday section a while back. I was so excited that we had everything in the fridge. These aren't only beautiful, they are delicious too!
Fromage Blanc, Tomato & Herb Tart
2 medium ripe tomatoes, cored
1 prebaked 9 or 10 inch tart shell, cooled
4 ounces fromage blanc or mild goat cheese
1/2 c heavy whipping cream
1 clove garlic, finely chopped
1 Tbs snipped fresh chives
1 tsp finely chopped fresh thyme or 2 tsp fresh chopped basil
3 or 4 grinds black pepper
Preheat the oven to 375*. Use a serrated knife to slice the tomatoes into 1/4" thick rounds. Place them in the bottom of the cooled tart shell in a single layer. Place the goat cheese in a medium bowl & slowly add the cream, whisking to blend the two together. Whisk in the eggs, one at a time; blend thoroughly. Add the garlic, chives, thyme, salt & pepper. Pour the filling over the tomatoes in the tart shell. Fill the shell to no more than 1/4" from the top or it may overflow while baking.
Bake the tart for 25-30 minutes, until the custard is set in the center - give the tart a gentle shake to check. Transfer the tart to a cooling rack. Serve the tart warm or at room temperature.
**NOTE: I used individual tart shells (6) and only one tomato. I also had to use a spatula to mix the whipping cream & goat cheese, as the whisk kept trapping the cheese.