I know I'm a little early for the tomato harvest, but I made this last night with some tomatoes from the Farmers Market as a "practice run" for my own harvest. You know had to check it out with their tomatoes before I was going to risk some of my own home grown gems ;)
I have got to say, this is tart is well worth using some of your harvest! I made a few tweaks to the recipe I found in my first issue of Heirloom magazine. Are any of you out there reading this magazine as well? If not I highly recommend it. It is put out by the folks at Baker Creek Heirloom Seeds, and there are some pretty interesting articles! Not to mention yummy garden recipes...This tomato tart was so simple. I'll admit, it was a crazy weekend and I had a bunch of studying and homework to do for my horticulture course, and I spend most of Saturday in the garden, so I used store bought pastry dough. But we'll keep that our little secret ;)
Tomato, Shallot and Goat Cheese Tart
1 large sheet of frozen puff pastry
1/3 cup of goat cheese softened at room temp (I just eyeballed this)
3-4 medium tomatoes sliced and patted dry
2 shallots thinly sliced
chopped basil to sprinkle all over tart
1 clove of garlic minced
salt and pepper
Olive Oil
1. Thaw pastry dough according to directions. Spray tart pan with non-stick spray (If you don't have a tart pan, the original recipe from Heirloom says to just spread out on cookie sheet and you'll leave an edge to curl up around creating like a boat for the ingredients) 3. Spread the goat cheese on the pastry. Place tomatoes and shallots all over the goat cheese. Sprinkle with basil and garlic. Season with salt and pepper. Drizzle about 2 TBsp of Olive Oil over tart.
4. Bake 20-25 minutes until the crust is brown. Allow to cool for about 10 min before serving.
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| Tart after baking |
Leftovers kept well over night in the fridge. I zapped the tart in the microwave for 30 seconds and it tasted great!
Well...must go back to study latin names of landscape plants and identify them by their leaves. Of course tomatoes, peppers and herbs aren't on this test...noooo that'd be too easy ;)
I wish you all a wonderful week ahead!
This was the greatest issue by far, but it is always a good magazine. I devoured every article this time. Your tart looks great! I'm really going to have to try it. I love the puff pastry idea, you can't go wrong with puff pastry. I just planted my last 5 tomato plants that puts me up to 25 and most of the seeds were from Baker Creek Seeds.
ReplyDelete25 plants! That is amazing!! I'm jealous!! I've only got 8. Although I think one might be getting early blight. Brought some leaves to show my horticulture prof tonight ;) glad you enjoy the magazine. Looking forward to the next issues.
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