Goat Cheese Strawberry Tart with Basil

What did one strawberry say to the other strawberry?
If you were soooo sweet, we wouldn't be in this jam.

Left-over pie crust can make a number of delectable goodies the next day.  I took my left-overs from yesterday's post, rolled it out all free form style and left it in the fridge over night...to be topped with sweetness for Sunday brunch.

Here's what you need for a quick Goat Cheese Strawberry Tart:
left over pie crust and/or make some using yesterday's recipe:
1 1/2 cups all purpose flour, plus extra for work surface
1/4 teaspoon of salt, plus 1/4 teaspoon of salt, and more to taste
3/4 cup cold unsalted butter
1/4 cup of cold water

For topping:
1-2 oz of goat cheese
1 cup of strawberries (I used frozen and defrosted them in the microwave)
1-2 tablespoons of jam (this one is boysenberry)
2-3 thinly sliced basil leaves



We were hungry...so there are not too many pictures today.

Take chilled left over pie crust out of fridge.  Bake at 375 degrees for 35 minutes uncovered.  Take out crust and let cool   Defrost 1 cup of frozen strawberries in the microwave.  Crumble 1-2 oz of goat cheese on top of cooled pie crust.  Slice up defrosted strawberries.  Evenly distribute on top of the goat cheese.  Place 1-2 tablespoons of boysenberry jam in a plastic sandwich bag.  Cut off the corner of the bag and use for piping the jam over the top.  Get as jamy as you would like.  Bake in the oven for 20-30 minutes.  Thinly slice 2-3 basil leaves; throw them on top.