Roasted Tomato and Goat Cheese Tart

Recipe by: Dave Lieberman | from Dave's Dinners: A Fresh Approach to Home-Cooked Meals

Cookstr

Course: Hors D'oeuvre, Hot Appetizer

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joey De Leo

Here’s another way to take advantage of that supermarket wonder, puff pastry. This looks so beautiful when it comes out of the oven, it’s almost a crime to cut it up. But it would be a greater crime not to eat it.

Yield: Serves 20

INGREDIENTS

8 plum tomatoes, halved lengthwise
Extra virgin olive oil
Salt and freshly ground black pepper
2 garlic cloves, finely chopped
About 20 fresh thyme sprigs
1 sheet frozen puff pastry, thawed
2 ounces fresh goat cheese

Directions

Preheat the oven to 400°F.

Put the tomatoes on a baking sheet and drizzle them generously with olive oil. Toss to coat evenly, then place them cut-side up. Season the tomatoes with salt and pepper to taste and sprinkle the chopped garlic evenly over each tomato.

Lay about 12 to 15 thyme sprigs over the tomatoes. Roast the tomatoes in the oven until soft but still holding their shape, about 25 minutes.

Remove from the oven and allow to cool slightly. Then pinch off the skins, being careful not to damage the shape of the tomatoes.

Unfold the puff pastry onto another baking sheet. Brush the surface of the pastry well with olive oil.

Lay the tomatoes, cut-side up, evenly over the pastry, leaving a 1-inch border around the edge.

Fold the pastry edges up, creating a ½-inch border. Press the edges to seal and brush with olive oil. Season the tomatoes with a little more salt and pepper and bake until the crust begins to puff and brown, about 20 minutes. Carefully remove the tart from the oven and crumble the goat cheese evenly over it.

Return the tart to the oven and bake until the cheese begins to brown and the crust is golden, about 10 minutes longer.

Allow the tart to cool slightly before cutting and serving.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information includes 1 tablespoon of olive oi drizzled on top of the tomatoes and 1/2 teaspoon of added salt.

Calories 87kcal (4%)

Calcium 9mg (1%)

Vitamin C 4mg (6%)

Vitamin A 19mcg RAE (1%)

Potassium 70mg

Magnesium 6mg

Protein 2g