Roasted Garlic and Goat Cheese Tomato Tart

by irene on August 1, 2004

As anyone who reads Cuisine Capers knows by now, I love fresh tomatoes. To me, one of the wonders of the world is a bruschetta made with home grown ripe tomatoes, a quality olive oil, plenty of garlic and lots of fresh basil on a sturdy bed of top notch bread.

Another favorite of mine is caprese salad. Not uncoincidently, it contains all of the above ingredients, minus the bread, plus some fresh mozzarella and maybe a splash of basalmic vinegar.

So you can just image where the Roasted Garlic and Goat Cheese Tomato Tart that I made last night ranks on my list. One bite, and I knew that I had found the perfect food.

I made the tart and let it rest for 15 minutes or so. When I make this again (and rest assured, I will be making this again, often), I will make it earlier in the day and let it rest for a considerable amount of time. I’d like the cheese and tomato to set a bit more for a more firm texture when served.

Served with a nice Italian red wine, this is a wonderful lunch or light dinner in the dog days of summer.

This would also make the perfect hors doeurve by cutting the puff pastry into single serving circles rather than the larger circle.

And here’s the recipe:


Ingredients:

3 large tomatoes, evenly sliced
1 sheet puff pastry, defrosted
1 head Roasted Garlic
1/2 cup olive oil
5 ounces goat cheese, softened
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon chopped chives
Salt and pepper to taste
Fresh basil leaves, chopped
Kalamata olives, pitted and halved
Balsamic vinegar
Grated parmesan cheese

Preheat the oven to 400 degrees.

Spread tomato slices in single layer on paper towels. Blot with more paper towels, removing as much moisture as possible. Continue to leave on paper towels to drain.

Roll out puff pastry sheet. Cut into a round, and place on parchment paper on a cookie sheet. Prick holes in the center of the puff pastry with a fork, leaving a 1 inch border. Put in the freezer until ready for further use.

Mix roasted garlic with olive oil until a paste is formed. Add goat cheese, chopped herbs, and salt and pepper to taste, then mix thoroughly.

Spread goat cheese over puff pastry, leaving same 1 inch border. Give the tomatoes one last blot, removing as much moisture as possible. Arrange tomatoes over goat cheese.

Fold puff pastry border up to create a crust. Place in oven for 25 minutes.

Top with basil, olives, basalmic vinegar and parmesan cheese.

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{ 2 comments… read them below or add one }

Jennifer August 1, 2004 at 6:41 pm

Mmmmm. I LOVE caprese salad; I was just telling S. about how delicious it is last night while lamenting our busted basil crop. This tart looks and sounds absolutely delicious…mmmm. I think I might be pilfering this recipe from you on the weekend. YUM.

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ruth April 9, 2012 at 2:34 pm

Just made this & it was scrumptious, cheers for the recipe!

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