Tomato and Goat Cheese Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
9 oz Pepperidge Farm Puff Pastry Sheet Ready-to-Bake 6 oz Tomato, grape (3oz = appro 12 tomatoes) 1 oz Goat Cheese, Semisoft 1.5 tsp Thyme, fresh .5 fl oz Water, tap .25 large Egg, fresh, whole, raw
Pre-heat the oven to 400 degrees.
Unroll the puff pastry dough. If you tear any of the dough just mash it back together, it's forgiving. Slice off a 1/2" of the puff pastry on the left and the right, set to the side. Slice off a 1/2" of the top and the bottom and set off to the side.
Place the 1/2" strip of puff pastry from the left and the right back onto the left and right of the large square of puff pastry completely on the dough so the edges line up. Trim off any excess dough on the top and bottom. You should pretty much have a square. Repeat the same process for the top and bottom strips.The top and bottom strips of dough will overlap the dough strips to the left and right. Again you should have a square. Basically stack the little strips on top the square like lincoln logs.
Poke holes only in the center of the puff pastry with a fork (not on the strips). This is known as docking. This prevents the dough from puffing up in the desired area.
Whisk the egg and water together and brush the egg wash all over the top of the dough and set onto a baking sheet.
Prep the tomatoes and place them on a small sheet of aluminum foil and place next to the pastry dough on the baking sheet. Bake the tomatoes and puff pastry for 25 min. Remove from the oven and allow the tomatoes to slightly cool so they can be handled.
Place the cooled tomatoes, crumbled goat cheese and fresh thyme on top of the tart. Place back in the oven for 10 min, remove and cool for 10 min.
*If you don't care for goat cheese or want to start off with something a slightly less expensive you can substitute goat cheese for shredded cheddar, feta or mozzarella. Most cheeses work well.
Serving Size: makes 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user FILLINGYOURFORK.
Unroll the puff pastry dough. If you tear any of the dough just mash it back together, it's forgiving. Slice off a 1/2" of the puff pastry on the left and the right, set to the side. Slice off a 1/2" of the top and the bottom and set off to the side.
Place the 1/2" strip of puff pastry from the left and the right back onto the left and right of the large square of puff pastry completely on the dough so the edges line up. Trim off any excess dough on the top and bottom. You should pretty much have a square. Repeat the same process for the top and bottom strips.The top and bottom strips of dough will overlap the dough strips to the left and right. Again you should have a square. Basically stack the little strips on top the square like lincoln logs.
Poke holes only in the center of the puff pastry with a fork (not on the strips). This is known as docking. This prevents the dough from puffing up in the desired area.
Whisk the egg and water together and brush the egg wash all over the top of the dough and set onto a baking sheet.
Prep the tomatoes and place them on a small sheet of aluminum foil and place next to the pastry dough on the baking sheet. Bake the tomatoes and puff pastry for 25 min. Remove from the oven and allow the tomatoes to slightly cool so they can be handled.
Place the cooled tomatoes, crumbled goat cheese and fresh thyme on top of the tart. Place back in the oven for 10 min, remove and cool for 10 min.
*If you don't care for goat cheese or want to start off with something a slightly less expensive you can substitute goat cheese for shredded cheddar, feta or mozzarella. Most cheeses work well.
Serving Size: makes 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user FILLINGYOURFORK.
Nutritional Info Amount Per Serving
- Calories: 198.4
- Total Fat: 12.6 g
- Cholesterol: 11.5 mg
- Sodium: 227.0 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 0.3 g
- Protein: 4.3 g
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