Summer is fun. Shorts, picnics, farmers markets, and sunny days are a few of my favorite things. Oh, and the tomatoes. Talk about the tomatoes. Heirloom tomatoes from local markets just aren't the same in the winter. 

Goat cheese is one of my favorites, so I made the base with a combination of goat and mascarpone cheese, created a concentric circle of local, organic heirloom tomatoes, and finished with a lemon-basil vinaigrette. It's bursting with flavor (and color!) and makes a statement on any table. For anything from appetizer, to main dish, to breakfast stand-alone, this tart is my new summer go-to!

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Tomato Tart with Lemon-Basil Vinaigrette

1 prepared pie crust

1/2 cup goat cheese

1/2 cup mascarpone cheese

3 tbsp chopped basil, plus more for garnish

1 egg, beaten

1/2 tsp salt

1/2 tsp fresh ground black pepper

1/2 tsp garlic powder

4 large tomatoes (preferably heirloom for extra color)

Lemon Basil Vinaigrette

1/2  cup basil (I used a combination of green and purple), packed

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

zest of 1/2 lemon

1 tsp honey

2 garlic cloves, chopped

1/4 tsp salt

1/4 tsp fresh ground black pepper

Preheat oven to 350F

Grease tart pan with olive oil and line with pie crust, cutting off edges as needed to prevent crust from draping over edges of pan. Using a fork, poke a few holes in the bottom. Bake for 5 minutes. Remove from oven and allow to cool while you prepare filling.

In a mixing bowl, combine cheeses, egg, basil, and seasonings. Spread in the bottom of cooled crust.

Thickly slice tomatoes, and arrange in a concentric pattern on top of cheese mixture.

Bake for 45 minutes. Remove from oven and cool for at least two hours before serving. May be made ahead and kept in refrigerator. 

Lemon-Basil Vinaigrette

Combine all ingredients in a food processor. Let chill in refrigerator while tart cools.

Before slicing, drizzle tart with vinaigrette and garnish with basil. Serve at room temperature.