I know. This seems to be déjà vu. Yesterday, I posted a recipe for a lovely Herbed Ricotta and Beet Tart with both ricotta and goat cheese. Here the idea is similarly wonderful: tomato and goat cheese sitting on top of puff pastry. This is another recipe from Sara Foster’s Casual Cooking, a book you really want in your kitchen.
This tart is lovely to behold, easily made, and lets you use those wonderful heirloom tomatoes that are just beginning to arrive in the stores and farmers markets. When you bring this work of art to the table, people will give a smile of awe but want that first piece quickly. Use a serrated knife, and have a towel ready, because that puff pastry is going to shatter just a tad.
You can find good frozen puff pastry in upscale markets today. Look for Dufour’s, simply the best brand.
Heirloom Tomato Tarts with Goat Cheese and Fresh Rosemary
Yield: each tart serves 4, 8 people total
Ingredients:
- 1 sheet frozen puff pastry (such Dufour’s), thawed in the refrigerator
- 1 large egg, lightly beaten
- 1 tablespoon milk
- 4 ounces fresh goat cheese, crumbled (about 1 cup)
- 2 tablespoons fresh rosemary or thyme
- 4 heirloom tomatoes or other good tomatoes, cored and thinly sliced
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
Preparation:
Cut the sheet of puff pastry in half lengthwise and cut a ¼ inch-wide strip from each edge of each sheet, reserving the strips. Place the pastry on a baking sheet.
Whisk the egg and milk together to make an egg wash. Brush the edges of the two sheets with the egg wash. Place the cut pastry strips along the edges of each of the large sheets to form a raised border and press the strips gently to adhere.
Stir the goat cheese and half of the rosemary together in a small bowl until the cheese is soft and creamy. Spread the cheese in an even layer on the bottom of each tart and arrange the tomato slices over the cheese. Brush the tomatoes with the olive oil, sprinkle with the remaining rosemary, and season with salt and pepper. Brush the pastry edges with the remaining egg wash and place the tarts in the refrigerator to chill for about 30 minutes.
Preheat the oven to 400° F.
Bake the tarts for 18 to 20 minutes, until the pastry is golden brown and puffed up. Cut each tart into four equal portions and serve warm.
Source: Sara Foster’s Casual Cooking [Clarkson Potter, 2007]