May 25, 2011

Tomato, Goat Cheese & Onion Tart

Tomato, Goat Cheese and Onion Tart

This one is pure summer love and it isn’t even summer yet, but who cares!

While flipping through a foodie magazine at the supermarket to stock up on some inspiration, I ran into this tomato and goat cheese pie. Brilliant idea! Just what I needed, light, colorful, summery and savory. Who can resist that?

I borrowed the idea and gave it my spin. It’s simple and fast but I can safely say that it’s really all that (and a bag of chips).
 

Ingredients:

7 oz goat cheese
1 pound Roma tomatoes
10 puff pastry sheets
1 medium onion
extra virgin olive oil
2 tbsp breadcrumbs
sprinkling sugar
fresh thyme
pepper
salt

 

Directions:

Thaw out the puff pastry sheets (they only sell smaller ones here) and place them on a sheet pan slightly overlapping each other. The edges should stand up.
Tomato, Goat Cheese and Onion Tart

Scatter 2 tbsp breadcrumbs all over the pastry—this will soak up the juices of the tomatoes making it less soggy.
Tomato, Goat Cheese and Onion Tart

Thinly slice the onion and place it on top of the pastry.
Tomato, Goat Cheese and Onion Tart
 
I love me some goat cheese. It’s softer and mellower than feta and it works so well with these roasted tomatoes.

Crumble up half the cheese and sprinkle it all over the onions so it will kinda bake into the pastry.
Tomato, Goat Cheese and Onion Tart

Wash and dry the tomatoes. Turn each tomato into 4 thick slices (lengthwise).
Tomato, Goat Cheese and Onion Tart

Place them on top of the cheese and try to fit them closely together.
Tomato, Goat Cheese and Onion Tart

You could use basil for this as well but the thyme just works so well! Match made in heaven. Strip a few sprigs.
Tomato, Goat Cheese and Onion Tart

Add the thyme and season the tomatoes with a generous amount of salt, pepper and a tiny sprinkling granulated sugar. Add some oil, preferably something garlic infused. I love my oil mister!
Tomato, Goat Cheese and Onion Tart
 
Preheat your oven to 400Fº (200Cº) and bake the tart for 30 to 40 minutes, until the puff pastry is crunchy and golden brown and the tomatoes are roasted. Keep an eye on them, though.

Finish it with the remaining goat cheese, sprinkle a little extra virgin oil all over and a little thyme.
Tomato, Goat Cheese and Onion Tart

I wish I could find the words to describe the magic of the crunchy pastry against the sweet roasted tomatoes and the pungent and creamy cheese…
Tomato, Goat Cheese and Onion Tart

…but I’m not even going to try.

Tomato, Goat Cheese & Onion Tart
Ingredients
    7 oz goat cheese
    1 pound Roma tomatoes
    10 puff pastry sheets
    1 medium onion
    extra virgin olive oil
    2 tbsp breadcrumbs
    sprinkling sugar
    fresh thyme
    pepper
    salt
Directions
    Thaw out the puff pastry sheets (they only sell smaller ones here) and place them on a sheet pan slightly overlapping each other. The edges should stand up. Scatter the breadcrumbs over the puff pastry. Thinly slice the onion and place it on top of the pastry. Crumble up half the cheese and sprinkle it all over the onions so it will kinda bake into the pastry.

    Wash and dry the tomatoes. Turn each tomato into 4 thick slices (lengthwise). Place them on top of the cheese and try to fit them closely together. Add the thyme and season the tomatoes with a generous amount of salt, pepper and a tiny sprinkling granulated sugar. Add some oil, preferably something garlic infused.

    Preheat your oven to 400Fº (200Cº) and bake the tart for 30 to 40 minutes, until the puff pastry is crunchy and golden brown and the tomatoes are roasted. Keep an eye on them. Finish it with the remaining goat cheese, sprinkle a little extra virgin oil all over and a little thyme.
Meal type: lunch, main course
Servings: 4
Copyright: © kayotickitchen.com
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My New Best Pizza Dough

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