Wednesday, August 31, 2016

Seasonal Kitchen-What's Fresh Now

Cook's notes: There's nothing better than the flavor and sweetness of fresh tomatoes picked from the garden. This bowl was one of many bowls I filled with a bumper crop of tomatoes. A simple savory tomato basil tart is an ode to the fleeting season of tomatoes for fresh and flavorful ingredients. Tomatoes are definitely the star in this recipe.
Tomato and Basil Tart with Goat Cheese
  • 1 sheet puff pastry, thawed
  • 1- 4 oz. package of soft herb goat cheese, room temperature
  • 1/3 cup Parmesan cheese, grated
  • 4 medium tomatoes, sliced in about 1/4 inch slices 0r 1/2 pint assorted Heirloom tomatoes
  • 3 TB. fresh basil chopped
  • Freshly ground black pepper

  • Preheat oven to 425 degrees and line a large baking sheet with parchment paper. 
  • Cut the tomatoes into 1/4 “ slices and place on paper towels to drain for about 15-20 minutes. Salt and cover with paper towels as well.
  • On a lightly floured sheet of wax paper roll out 1 sheet of thawed store bought frozen puff pastry to about a 14-by-12-inch rectangle. Transfer pastry to baking sheet.
  • Brush edges lightly with water; fold them in to form a 1/2-inch border, then press with a fork to seal all around. Prick pastry all over with fork.
  • Carefully spread goat cheese over pastry. 
  • Add sliced tomatoes and sprinkle tart including crust with Parmesan cheese. 
  • Bake until crust is deep golden and cheeses are melted, 18-20 minutes. Sprinkle with fresh basil and serve.

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