TART:

1 Pillsbury Refrigerated Pie Crust (or homemade)

1 lb. Goat Cheese

1/2 cup Reduced Fat Sour Cream

1/4 cup Egg Whites

4 – 6 Sliced Heirloom Tomatoes – approx.

1/4 cup Extra Virgin Olive Oil

1 tsp. Oregano

1 tsp. Fresh Rosemary

1/2 tsp. Sea Salt & Coarse Black Peppercorn – approx.

Crisco to grease

 

DRIZZLE:

8 oz. Honey

2 T. Diced Jalapeño (drained, no juices)

2 tsp. White Vinegar

1/2 tsp. Crushed Red Pepper Flakes

Thaw pie crust as directed before molding to well-greased pie dish.  Pierce crust with a fork on the bottom (4 – 6 indents) and along the sides (another 4-6 indents) to prevent bubbling, then bake crust @400F for 10 minutes until just beginning to brown.  Remove from oven and set aside – Keep oven heated. In food processor combine goat cheese, sour cream, and egg whites, pulsing for several minutes until a thick, whipped consistency is formed.  Next, evenly spread mixture into cooled pie crust.  Slice heirloom tomatoes and coat each slice with EVOO.  Layer tomatoes on top of goat cheese in a style of your choosing, then season entire tart with oregano, rosemary, and salt & pepper.  Return to oven @400F for another 35 – 40 minutes until crust has completely browned and the tomatoes have roasted.  While tart bakes, add diced jalapeno, white vinegar, and crushed red pepper flakes to honey and combine vigorously.  Set aside. When tart is ready, allow to cool slightly before drizzling with honey to plate & serve.  Pair with additional honey on the side, if desired. >> Jalapeño Honey mixture might separate slightly after resting – reshake before drizzling!