Tomato and Basil Tart


It doesn't get more summery than a tomato and basil tart.  Just a few ingredients, three of them fresh (tomato, lemon, basil).  Unfortunately, I could only harvest basil from our garden, our tomato plant seems to be out to lunch this year.  Cuisine at home suggests, "if you can get them, feel free to use colorful heirloom tomatoes."  I have to admit, they were delicious, I used a raw on one burgers over the weekend, but it cost me $15.30 for five tomatoes!  Definitely not a cost effective way to go about this meal.  Good goat cheese isn't cheap, and puff pastry is not exactly economical either.  Therefore, even with the summery taste, this was kind of a splurge...but what a delicious one!  As an added bonus, it had a lot of steps that the little one could help with.  Any recipe that allows her to work alongside me is a good one in my book.  Unfortunately, the usual benefit of a kiddo making a meal = kiddo enjoying the meal did not hold true.  As she said "I'm not a big fan of tomatoes, Mama."  She contented herself with eating the crust after taking the required "perfect bite" we insist on (a bite that includes all of the flavors meant to be together in a dish).  Not sure if the goat cheese was too much for her, or just the tomato, but the adults in the house loved the meal.  I neglected to get any pictures of the vinaigrette, either the making of or the finished product, but trust me...it was yummy. 


Tomato & Basil Tart with Goat Cheese

courtesy of Cuisine at Home Issue 112 August 2015


Vinaigrette Ingredients
1/2 cup sliced fresh basil
3 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 tsp each honey and Dijon mustard
kosher salt and black pepper to taste

Tart Ingredients
1 Sheet frozen puff pastry, thawed
1 egg yolk, beaten with 1 Tbsp water [I used the whole egg]
4 oz goat cheese, softened
1/4 cup chopped fresh basil
1 Tbsp extra-virgin olive oil
1 1/2 tsp mined lemon zest
9 slices red and yellow tomatoes

Torn fresh basil leaves for garnish

Preheat oven to 400°. Line a baking sheet with parchment paper.

Make the vinaigrette:
I placed all ingredients in the Vitamix, their recipe suggests pulsing in a food processor.  The Vitamix did the usual awesome job and produced a smooth dressing.



Make the tart:
Roll puff pasty on a lightly floured surface into a 13-inch square, transfer to prepared baking sheet.  Fold over a 1-inch border on all sides, then score inside edges of border with the tip of a knife.  Top pastry with another sheet of parchment paper, then cover with another baking sheet.  Bake puff pastry until firm and set, 15 minutes.  Remove top baking sheet and parchment paper.  



Dock pastry with a fork, brush edges with egg wash.  Bake puff pastry until puffed and brown, about 10 minutes more; let cool slightly.

Make the filling:
Combine goat cheese, 1/4 cup basil, 1 Tbsp olive oil, and lemon zest; season with salt and pepper.



Spread cheese mixture inside border of puff pastry.  Arrange tomatoes on top of cheese mixture; season with salt and pepper.

Bake tart 10 minutes.  Garnish with basil leaves and serve with vinaigrette.



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