You might have seen on our Facebook page that my husband and I left for London and Paris this week! We’ve been in London for the past few days and have now made our way down to Paris. So, hello from Paris!
Before we left for our trip, I went on this major, “I’m going to Paris” anticipation joy spree. I put on french movies and baked french croissants and could hardly stand to think that I would be seeing the real place and eating the real things very, very soon.
Part of this included some experimentation with puff pastry. Instead of going the sweet route, I decided to change things up a bit! Here, sweet tomatoes, warm goat cheese and herbs blend beautifully into a light puff pastry base. I sure hope I had you at warm goat cheese and herbs. Mmmm…
This warm tart and a big green salad will really make one fabulous evening.
1 Puff Pastry Sheet
2 Tablespoons Parmesan Cheese
4 Tablespoons Herb Goat Cheese
1/4 teaspoon Garlic
1 teaspoon Fresh Thyme
1 teaspoon Grated Lemon
2 Large Slices of Tomato
Salt and Pepper
Drizzle of Olive Oil
Remove your puff pastry sheet from the freezer and allow to thaw. Very lightly flour a work surface and gently flatten the pastry out. Cut out 2 large circles out of the pastry. Next, gently make a smaller circle indentation inside the two cut circles. Be careful not to go all the way through! Prick the inside circle with a fork so the inside circle remains flat and the outside rim will puff up. In a small bowl, combine Parmesan cheese, garlic, thyme and lemon zest. Mix together and divide it up in the inside circle of the tart. Crumble up the goat cheese and add on top of the mixture. Top with the large tomato slices. Sprinkle with salt and pepper and drizzle a bit of olive oil over each tomato. Garnish with more thyme. Place in a preheated oven at 420 degrees. Bake for 14-18 minutes, until golden brown. Serve hot or warm with a big green salad.
Makes 2 large Tarts