• 4 oz. soft goat cheese (in our Deli)
  • 1 tbsp. minced shallots
  • 1-1/2 tsp. chopped fresh thyme
  • 1 refrigerated pie crust
  • 2 medium heirloom tomatoes, thinly sliced*
  • 1-1/2 tsp. olive oil
  • 2 tbsp. grated Parmigiano-Reggiano cheese (in our Deli)



Prep: 15 minutes, Cook: 35 minutes, Serves: 4 main or 6 to 8 appetizer

  1. Preheat oven to 375°F and lightly spray a 9-inch tart pan with a removable bottom with nonstick cooking spray
  2. Mix together goat cheese, shallots and thyme in a small bowl
  3. Press pie crust dough onto bottom and sides of pan. Prick bottom with the tines of a fork and bake for 15 minutes
  4. Spread goat cheese mixture over the bottom of the crust, then top with tomato slices
  5. Drizzle with olive oil and sprinkle with cheese
  6. Bake for 20 minutes.

*It’s OK to substitute regular tomatoes in this recipe, too.


Wine Suggestion: Bonterra Chardonnay – This tangy tart would partner well with a Sauvignon Blanc, but we also like it with this creamy Chardonnay made with organic grapes.

Nutritional Information: 270 calories, 8 g protein, 13 g total fat (6 g sat., 0 g trans), 33 g carbohydrate, 6 g fiber, 14 g sugar, 15 mg cholesterol, 210 mg sodium, 5.6 points