Heirloom Tomato and Herb Goat Cheese Tart
Heirloom tomatoes are a beautiful way to add some color to your food and they are even good enough to be front and center as the main attraction in your summer dishes.
A crucial thing to note when working with tomatoes is to never put them into the refrigerator unless they are about to spoil. Cold temperatures kill flavor producing enzymes in the tomatoes and will cause them to never taste as good.
This tomato and goat cheese tart is the perfect dish for a light lunch and is easy to share among friends!
Herb Goat Cheese
Ingredients:
8 oz log of goat cheese
2 TBSP fresh thyme, picked
2 TBSP fresh rosemary, chopped
Instructions:
Pull goat cheese out of refrigerator and leave at room temperature for 30 minutes to soften.
Place goat cheese into bowl and whip with an electric hand mixer
Fold in herbs
Tart
Ingredients:
2 sheets of puff pastry (Pepperidge Farm pre-made sheets work really well for this)
5 or 6 medium sized heirloom tomatoes
Kosher salt and pepper
Crushed red pepper flakes
Honey
Instructions:
Preheat oven to 400ºF
Cut tomatoes into ¼-inch slices
Place both sheets of puff pastry on a greased baking sheet so that they are barely overlapping on each other
Spread the whipped herb goat cheese on the puff pastry leaving two-inches of pastry dough uncovered on all sides.
Lightly sprinkle crushed red pepper flakes over the cheese
Shingle the sliced tomatoes over the cheese and season with salt and black pepper
Fold the edges of the puff pastry inwards to create a border around the tomatoes and cheese
Slide into oven and bake in the for 30-40 minutes or until puff pastry is golden brown and crispy
Remove from oven and allow let it rest for five minutes.
Drizzle lightly with honey
Enjoy!