Tomato Goat Cheese Tart

Even though the calendar says it's spring, winter is still hanging on in Boston. Snow is in the forecast for tomorrow! But I firmly believe that spring is around the corner, and in the meantime I'll keep fighting the good fight to ward off the winter blues. If there's anything that's the polar opposite of winter, isn't it a bright, beautiful tomato? Sure, they're not in season, and they're not at their peak flavor like summer tomatoes, but roasting them on top of a flaky, buttery puff pastry tart helps them shine, even in the cold winter months. So if you're like me and can't wait for a little dose of summer, pop this tart in the oven. It's quick to make and delicious for a light dinner. If you are blessed with better self-control, maybe you can wait until tomatoes start to appear in your garden this summer! Either way, enjoy!

(recipe inspiration from The Endless Meal's Tomato and Goat Cheese Tart with Rosemary and Mascarpone)

Serves 2-4

(depending on what you serve with it)

Ingredients

1 sheet puff pastry, thawed

1 large red tomato, sliced, juice/seeds gently removed

3-4 small yellow tomatoes, sliced, juice/seeds gently removed

4 oz package of goat cheese

3 sprigs rosemary, stemmed and leaves minced

zest of one lemon

salt and pepper

Directions

Preheat the oven to 375 F.

In a bowl, crumble goat cheese and mix well with lemon zest and rosemary.

Fold out the puff pastry sheet, and roll it out with a rolling pin, stretching it a little in each direction. Place the pastry sheet on a parchment paper-lined baking sheet (or use a Silpat mat).

Spread the goat cheese mixture evenly across the puff pastry, leaving about 1/2 inch exposed around the edge to form the crust. Top with sliced tomatoes. Sprinkle generously with salt and freshly cracked black pepper.

Bake for 25-27 minutes, until the crust is nicely browned, and the tomatoes are roasted. 

Let cool for about 5 minutes before serving.

Variation: For a party, it would be really fun to make individual tomato tarts. To do so, cut the puff pastry sheet into 9 squares. Spread each one with some of the goat cheese mixture and top with one large tomato slice (or a few smaller slices).  Bake until the crust is puffed and golden.