Fresh Tomato and Cheese Puff-Pastry Tart Recipe
By
CHOW Food Team
Difficulty: Easy |
Makes:
6 servings
Elegance comes easy with this delicious low-fuss tart.
This recipe was featured as part of our Tomatoes! photo gallery.
INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle. Cut a sheet of puff pastry into 6 (4-inch) squares and place the squares on a parchment-lined baking sheet. Brush with egg wash and bake until golden and puffed, about 20 minutes. Meanwhile, bring 2 tablespoons balsamic vinegar and 1 teaspoon honey to a simmer over medium heat and cook until reduced and syrupy, about 3 to 5 minutes. Place 1/4 cup ricotta and 3 tablespoons goat cheese in a medium bowl, season with salt and freshly ground black pepper, and mix until evenly combined. Divide mixture evenly amongst puff pastry squares and spread on top, then garnish with an assortment of halved cherry and grape tomatoes. Season with salt and freshly ground black pepper, drizzle with vinegar reduction, and serve.
Why don't you list the ingredients to make it easier?
Or you could just make a tomato heavy pizza and save yourself a lot of fat.
I think that recipe needs more cheese. Just sayin...;>
I make something similar, with smaller squares of puff pastry. Put a dollop of cheese on the pastry, top with a small piece of tomato, then bake. Top with tapenade before serving.
I made something similar - brushed the puff pastry with olive oil, par baked with a couple of pieces of rosemary, then topped it with already roasted tomatoes (with lots of garlic) and gruyere...and baked til nearly done. Delicious!
http://earthlyepicurean.blogspot.com/
I just printed this out. I have so many yellow tomatoes, I am running out of ideas. This is perfect, I'll make it tonight.