TOMATO GOAT CHEESE TART
If you are like me, you like recipes that look fancy but are really easy to make. Case in point, this Tomato Goat Cheese Tart. It's not only a cinch to create, but it showcases all the beautiful summer tomatoes and fresh herbs available right now. Another bonus is that this tart can be made ahead of time and it tastes delicious warm or at room temperature. The secret weapon is frozen puff pastry. As much as I love making laminated doughs, summertime is not ideal for making puff pastry. I don't have the strength to attempt that, so I relied on my stash of Trader Joe's Puff Pastry. My store always carries it around the holidays and I always make sure to stock up. This was my last box and I think I made good use of it.
With any simple recipe, getting the best ingredients is key. I found these Baby Heirloom tomatoes at my store, but go ahead and use your favorite variety. Using different shapes and colors will create a beautiful presentation. The one step you can't skip is sprinkling the sliced tomatoes with salt and draining them on paper towels. This will ensure that the tart won't have a soggy bottom and will bake up evenly and golden brown. For the goat cheese I went with one of my all time favorites, Laura Chenel Goat Cheese. Take it out while you are prepping the tomatoes so it's easily spreadable. And for some freshness, I added some homegrown basil and chives. I finely chopped the herbs to fold into the goat cheese and to sprinkle on top right before serving.
I barely had time to take a photo of the baked tart before my friends and family devoured it. In their defense, it wasn't a planned recipe or photo shoot, but I loved the pure summery flavors and I couldn't wait to share this recipe with you.
TOMATO GOAT CHEESE TART
1 sheet of puff pastry, defrosted
4 oz goat cheese, room temperature
2 Tablespoons heavy cream
1/4 cup grated Parmesan
1 Tablespoon chopped herbs (basil, chives, oregano), divided
12 oz. tomatoes, sliced
salt and pepper
Line a sheet pan with a double layer of paper towels. Place the tomato slices in a single layer on top of the towels. Sprinkle a 1/4 teaspoon of salt over the slices. Let the tomatoes sit for 30 minutes. Take the goat cheese out of the refrigerator to come to room temperature.
Preheat oven to 425 degrees. Unroll the puff pastry sheet and place on a parchment lined sheet pan. In a small bowl, stir the goat cheese, heavy cream and 1/2 of the chopped herbs together. Spread the goat cheese mixture evenly over the puff pastry. Leave about an inch border around the edge. Sprinkle the Parmesan over the goat cheese mixture.
Gently pat the tomatoes dry and place them in an even layer over the cheeses. Sprinkle the tops with salt and pepper and bake for 20-25 minutes u until golden brown. Cool completely before sprinkling with remaining chopped herbs and slicing.