The colorful rainbow of greens, yellow’s, red and orange tomatoes call my name whenever I pass them by at the farmers market. I can’t help but by a container or three or five. This has led to an overabundance of summer on my counter. Although, I’m not complaining. They are as sweet as candy, which is exactly how I’ve been eating them as of late.
When the weather cooled down a bit last week though, I threw them on top of goat cheese that was crumbled over a sheet of puff pastry. It’s exactly the kind of appetizer you want to serve your friends before Autumn comes.
Since the cherry tomatoes are served raw in this Tomato and Goat Cheese Tart make sure you buy the best that is available. Also, go for a variety of color because it is a known fact that beautiful food is that more delightful to chow down on.
There isn’t a whole lot of prep work involved. Simply bake the puff pastry until golden brown, crumble goat cheese over top, pile on the sliced tomatoes, add a few pieces of torn basil and drizzle with olive oil, then dig in! Enjoy.
Tomato and Goat Cheese Tart
Yield 4 servings
1 sheet of puff pastry
2 cups cherry tomatoes, half sliced and the other half chopped
4 oz. goat cheese
2 handfuls of basil, torn
Salt and Pepper
Pre-heat oven to 400 degrees F. Bake puff pastry until golden brown. Let cool slightly and then with a fork gently smash down the middle of the pastry. Crumble goat cheese on top. Add diced tomatoes and torn basil. Drizzle with olive oil. Serve.