Tomato and Goat Cheese Tart

Recipe Photo: 
Recipe Author: 
Florian V. Hugo
Recipe Serves: 
6

Ingredients:

  • 6 sheets puff pastry, sized 10 x 5 inches
  • 3 beefsteak tomatoes, each in 10 slices

For the tomato fondue:

  • 3 beefsteak tomatoes, peeled, seeded and cut in 8 slices
  • ½ can peeled tomatoes
  • 1 onion, finely diced
  • 5 garlic cloves, peeled and chopped
  • 3 oz extra virgin olive oil
  • 1 aromatic bouquet: thyme, parsley, sage, tied up together
  • Salt, pepper and sugar to taste

For the goat cheese mix:

  • 1 log Montrachet (or equivalent) fresh goat cheese
  • 1 onion , finely diced
  • 2 sprigs of thyme, chopped
  • 3 oz extra virgin olive oil
  • 2 sprigs of rosemary, chopped
  • Salt and pepper
Recipe Instructions: 

Goat cheese mix preparation:

  1. Put the cheese in a plastic mixing bowl and soften in the microwave for 45 seconds.
  2. Add the rest of the ingredients and stir thoroughly until smooth and blended.

Pastry preparation:

  1. Place all 6 puff pastry sheets on one non-stick baking tray. 
  2. Spread the goat cheese mixture on each, leaving half an inch clear on each side of the dough. Spread one large spoonful of the tomato fondue on top, mostly in the middle. 
  3. Place 5 slices of the tomato on top of each pastry sheet. Drizzle with olive oil and any remaining chopped herbs.
  4. Cook in the oven at 380F degrees. Check to see when the dough is cooked: It rises and becomes firm underneath. Remove from cooking tray and let it cool for 2 minutes on a rack to prevent the pasty from becoming too soggy.