I’ve noticed that pretty much every single recipe that I post contains tomatoes. I really need to get more creative. Next time, I promise.
This tomato-goat-cheese-basil tart came out delicious. Great thing about it, is that it tastes amazing both when served straight out of the oven, or cold. If you have any left over, you can enjoy the rest the next day, pack it for lunch or have it for breakfast.
One sheet of puff pastry (find it in the frozen section at your supermarket)
2 small or 1 large shallot
2-3 cloves of garlic
1 can of cubed tomatoes
200 g fresh goat cheese
100 ml sour cream
2 tomatoes, sliced thin
handful of capers
few leaves of fresh basil
1. Preheat the oven to 350F. If you’re using frozen puff pastry, let it sit in a room temperature and thaw for about 20 minutes. Line a cookie sheet with parchment paper and place the (thawed) pastry on top. Once the oven is preheated, bake the pastry for about 10-12 minutes.
2. In the mean time, heat up the olive oil in a small sauce pan. Chop the shallots and garlic and cook in the sauce pan until fragrant (be careful not to burn it). Once the garlic becomes fragrant, add the whole can of tomatoes, some fresh basil, salt and pepper to taste. Let it cook on low heat for about 5-7 minutes.
3. Mix the goat cheese with sour cream, eggs and a little salt and pepper.
4. Once the pastry is ready, take it out of the oven, pour the tomato mixture over it, following with the goat cheese & sour cream combo. Finish off with sliced tomatoes, capers and few leaves of fresh basil. Bake for another 10-15 minutes.
Blu loves assisting with taking pictures, especially when it comes to taking pictures of food! This dog seriously follows me everywhere I go. I don’t think he was very impressed with my Tomato Tart though, as I caught him mid-yawn :) Seriously, how handsome is my boy?