Saturday, September 14, 2013
An idea from a friend resulted in these tasty tomato tarts. Everything depends on the quality of the tomatoes and on sufficiently desiccating them. If your tomatoes remain wet, the product will be soggy.
1 sheet puff pastry
2 large tomatoes
2 cloves garlic
1 tsp olive oil
3 tbsp goat cheese
3 oz fontina cheese
2 oz parmesan cheese
0.25 cup fresh basil leaves
Slice the tomatoes to third-inch slices, salt and place into a colander. Allow to drip for 6-8 hours.
Brush the puff pastry sheet with egg wash. Sprinkle with shredded parmesan. Poke with a fork twenty times.
Bake in a preheated 425F oven until golden brown. Place tomato slices and goat cheese on top. Sprinkle with shredded fontina cheese. Continue baking until cheese is melted and bubbly.
Remove onto cookie sheet and brush with crushed garlic mixed with olive oil. Top with julienned basil. Serve!