Better for you doesn't mean good for you...

I've been wanting to make this Tomato & Goat Cheese Tart ever since I read about it a few weeks ago. But then I sat down & worked out the points... 92 points for a 9-inch tart! Even if I halved the recipe & just made two individual-sized tarts, that's still 23 points per serve - more than 2/3 of my daily allowance. I guess I'm not making that for dinner!

However, the thought of tomatoes & goat cheese was on my mind, so I found another, somewhat similar recipe online, with much less butter & no eggs. It worked out at 48 pts for a 9-inch tart (12 pts for each individual-sized tart). That was much more acceptable, although only in relation to the original... 12 pts for a small tart is still pretty bad compared to most other dinner options!

Still, because I knew it was coming, I planned my day accordingly, and still had a couple of points to spare for an evening snack.

Next time, I think I'll do a freeform version of the tart - roasting the tomatoes separately, and then piling everything on top of a small square of cooked pastry - the tart was almost too rich, and there wasn't enough room on the tart for enough tomatoes to balance out the amount of crust. Freeform would allow a much greater ratio of tomatoes to cheese & pastry, and therefore would DRASTICALLY reduce the points value.

Tomato, Caramelized Onion & Goat Cheese Tart

48 WW Points total (12 pts per individual-sized tart)

Crust:

1 ¼ cups all-purpose flour (9pts)

1 t sugar (0.5pts)

¼ t salt (0pts)

1 stick (113 grams) cold unsalted butter, into small cubes (24pts)

4-5 T ice water (0pts)

Filling:

1 large onion, finely sliced (0pts)

1t olive oil (1pt)

8 oz. mild soft goat cheese (13pts)

2 T sour cream (1pt)

1 T herbes de Provence plus more for sprinkling over the tomatoes (0pts)

Salt and ground black pepper (0pts)

2 pints cherry or grape tomatoes (0pts)

To make the crust, place flour, sugar and salt in the bowl of a food processor, pulse for 2 seconds to combine, add the cold butter and pulse until the butter cubes are the size of peas. Start with 2 tablespoons of ice cold water and add 1 tablespoon at a time pulsing, try to avoid adding too much water, the dough should come together when you squeeze the mixture in your hand. Gather the dough together on the counter, form a disk, wrap in plastic wrap and refrigerate for about an hour.

Meanwhile, heat the olive oil over medium-high heat and add the onions. Stir to coat, then reduce heat to medium-low & cook until golden brown & caramelized. Stir every 10 minutes or so, and add a teaspoon of water as needed to prevent drying out & sticking. Once caramelized, remove from heat & cool to room temperature. (Note: if you don't have time to caramelize the onions, just finely dice them & saute until soft & translucent, then cool to room temperature).

Preheat the oven to 375°F. Roll the dough and fit into one large tart pan or in individual ones, using the rolling pin remove the excess dough. Refrigerate for 30 minutes, dock the dough with a fork, and line the tart shell with a piece of parchment paper or aluminum foil and use either pie weights or beans. Bake for 10 minutes, remove the weights and return the tart to the oven, bake for another 10 minutes and let it cool to room temperature.

Meanwhile, to make the filling, add the caramelized onions to the goat cheese and mix well, then add the sour cream and herbes de Provence, season with salt and pepper to taste.

Preheat the oven to 425°F. Once the tart shell(s) have been cooled to room temperature, fill with goat cheese mixture, arrange the tomatoes on top, sprinkle with a little herbes de Provence and bake around 10 minutes until the crust looks golden and the tomatoes are slightly charred. Remove from the oven, let cool for 5 minutes and serve.

NOTE: I was in a hurry so after the dough had chilled for an hour, I just pressed it into the pie tins rather than rolling it, and only chilled briefly after that while the oven warmed up. I also didn't let the crust cool to room temperature after cooking - I poured the filling straight in & then baked. It still tasted great, but just had a more rustic look due to the pressed crust.

Doh! I forgot to take a photo of the finished product... it was so pretty!