Thursday, May 21, 2009

Recipe: Roasted Tomato & Goat Cheese Tart

You can do this without roasting the tomatoes but the flavour is taken up at least 75% if you do. Yes, I came up with that number based on a poll done on my tastebuds.
Serve with a side salad as a Sunday lunch or cut into small squares as an appetizer or hors d'oeuvre.

1 sheet puff pastry (this is half of a Tenderflake box)
3 tablespoons pesto
24 roasted tomatoes (see slow roasted tomato recipe)
3/4 cup crumbled goat cheese
1/2 cup chopped fresh basil, 1/4 cup reserved
Salt and pepper to taste

Preheat oven to 400 degrees

Roll out puff pastry into approximately 15 inch by 9 inch rectangle . Spread pesto evenly on top of puff pastry. Place tomatoes on top, side by side. Top with 1/4 cup basil and goat cheese and season with salt and pepper. Bake at a 400 degrees on a baking sheet for 25 minutes. Remove from oven and sprinkle remaining 1/4 cup of basil on top. Cut into squares or slices depending on desired portions.

1 comment:

  1. This looks amazing! I'm going to try making it tomorrow night. See you this evening!! Olivia.