Tomato & Goat Cheese Tart
Ingredients
1 roll Puff Pastry (thaw overnight in the refrigerator)
4 ripe tomatoes
5 oz goat cheese
1 tsp fresh garlic, minced
4 oz Manchego cheese
Fresh basil (about 5 large leaves)
Black pepper
1 tbsp olive oil
Directions
Preheat the oven to 400ºF
Roll out puff pastry on a piece of parchment paper in a baking sheet that is much larger than the puff pastry
Flatten the puff pastry sheet carefully so that it becomes a larger rectangle
Using a butter knife, create a 1" border around the rectangle. You just want to make a nice indentation, but you do not want to cut all the way through. Try to make as straight of a line as possible
Put some olive oil in a bowl and then either using a pastry brush or your hands, apply a nice layer of olive oil to the border (crust) of your puff pastry
Warm the goat cheese (30 second increments) and mix it so that it is super spreadable
Add garlic to the goat cheese mixture and mix. Add this to the inside area of the puff pastry, not adding any to the border. Spread it nice and evenly. Give a generous sprinkle of black pepper
Slice tomatoes into circles (about 1/4" thick)
Add the tomato circles on top of the goat cheese mixture, covering most of the area. Leave some areas where the goat cheese shows as this looks nicer when baked
Using a microplane or a fine cheese grater, grate the manchego cheese all over the tart, even on the crust. It should not be completely covered as you want the color of the tomato to pop, but you want to add at least a 1/2 of a cup
Before adding it to the oven, poke several holes all the way through the tart using a fork
Bake for 20 minutes. Remove from the oven, let it cool for about 3 minutes on the pan and then carefully add it to a cutting board to continue cooling
Top with basil, more black pepper, and more manchego cheese
Enjoy!
