Sunday, September 20, 2009

Oven Roasted Tomato and Goat Cheese Tarts

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Oven Roasted Tomato and Goat Cheese Tarts

When a tomato is oven roasted, the flavor profile takes a 180 degree turn. The sugars are more prevalent and there is an intense tomato essence that is so incredibly tasty. Along with the rich, buttery and flaky crust from the puff pastry and the earthiness of the goat cheese, it is true food experience. Add a side salad and glass of your favorite Sauvignon Blanc to complete a terrific meal.

2 Sheets Puff Pastry
2 ½ Cups of Assorted Cherry Tomatoes
Salt and Pepper
8 T. Herbed Goat Cheese
Olive oil

Defrost the puff pastry.

Preheat oven to 350. Cut the assorted cherry tomatoes in half until you have 2 ½ cups. Spray the bottom with non-stick cooking spray. On a large baking sheet lay all of the tomatoes with the seed side up. Sprinkle with salt and pepper. Bake for about 15 minutes and remove from oven to cool.

Lay the first layer of puff pastry on a large lightly floured board. Using a rolling pin, lightly roll the dough. Cut 4 to 6 circles that are 4 inches wide. Use a biscuit cutter. Lay onto a prepared baking sheet with cooking spray. Continue until you have eight 4 inch circles. Using the next size down on the biscuit cutter, make an indent until you almost cut all the way through but be careful to not pierce all the way. This will enable the tart to have raised sides.

Brush the puff pastry with olive oil. Divide the oven roasted tomatoes among the eight circles. Keep the tomatoes inside the second circle. Place one tablespoon of crumbled goat cheese on each one. Tuck some of the crumbles underneath the tomato mixture.

Bake at 400 degrees for about 15 to 20 minutes, until the sides are golden brown. Let cool for 5 minutes and right before serving, brush lightly with olive oil all over each tart for shine and flavor.

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