Tomato Tart
Either as a bite-sized morsel or a larger tart to share, this is a great way to showcase perfectly ripe tomatoes.
Ingredients
- a handful of large ripe cherry tomatoes, washed and cut in half (Camp Joy tomatoes, being the size of a two-bite brownie, are perfect for this)
- one package puff pastry
- 3 tbsp soft goat cheese
- a few tbsp fresh herbs we love basil, but you can try thyme, rosemary, chives or parsley
- olive oil
- salt and pepper to taste
- Although we have a couple of technique suggestions this simple recipe is just an excuse to play and experiment. Mix tomato varieties, try different cheeses and consider including other ingredients like roasted garlic or caramelized onions.
Instructions
- Defrost the puff pastry, for an hour on the counter or overnight in the refrigerator.
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Cut the tomatoes in half, then place cut-side down on paper towel (to absorb some of the moisture) for up to a half hour.
- Unfold and roll out the pastry into an 11 inch square on a lightly floured surface. Trim off the corners with a sharp knife to shape the pastry sheet into a circle; score a circle (lightly track it with a knife) around 1 inch in from the edge.
- Crumble the goat cheese into the centre of the crust, then put the tomatoes on, cut side up. Brush tomatoes with olive oil, then season with salt and pepper and sprinkle with fresh herbs.
- Bake in middle rack of oven for 15 minutes or until pastry is golden brown.
- Cut into quarters, serve cool or hot and enjoy!