Wednesday, 30 April 2014

In the Kitchen: Tomato and Goat Cheese Tart

This week we are featuring all things for Mother's Day. Today in the kitchen we are making a simple and delicious tomato and goat cheese tart that will be sure to impress any mom. She'll know it was made with love. I found this recipe on Martha Stewart's website and thought it looked amazing! It serves 6 if everyone wants two slices. 


 Ingredients

3/4 lb. grape or cherry tomatoes chopped roughly
2 large leeks chopped fine (light green and white parts only)
1/4 cup chopped basil or thyme
1 tsp grainy mustard
All-purpose flour
Coarse salt and pepper to taste
1 sheet of puff pastry, frozen
1 tbsp unsalted butter
1 tbsp sour cream
2 oz. fresh goat cheese





Instructions

  1. Place puff pastry on the counter to thaw. In the meantime preheat oven to 400 degrees and chop your tomatoes and leeks 
  2. Roll out thawed puff pastry on a lightly floured surface to a 12 inch square and transfer to a parchment lined baking sheet
  3. Mix together grainy mustard and sour cream with salt and pepper to taste and spread mixture on tart
  4. Fold the edges of the pastry over about 1/2 inch all the way around. This is where I differ on this recipe. Place the pastry in the oven for about 4 minutes to help it stay crisp. Remove and set aside
  5. Chop your leeks and tomatoes. Place butter in a saute pan and warm over medium-high heat. Add leeks and season with salt and pepper, cook for 3 minutes stirring often. Reduce heat to medium and continue to cook leeks for an additional 5 minutes until tender. Set leeks aside
  6. Place tomatoes on a baking sheet and bake in the 400 degree oven for 10 minutes
  7. Pour leeks and tomatoes on the pastry and continue to cook for an additional 20 minutes or until golden brown and crisp. Chop your basil or thyme while pastry is in the oven
  8. Top tart with goat cheese and herbs. Cut into squares and enjoy!
Serve hot or room temperature. 


From the Harvest Table,
Amber

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