Description
If you every want to feel like you’re in Greece, just cook up this Heirloom Tomato and Goat Cheese Tart.
Ingredients
Scale
- 1 sheet frozen puff pastry
- 1 egg, beaten, for brushing
- 2–3 tbsp Dijon mustard
- 1 lb heirloom tomatoes
- 2 garlic cloves, thinly sliced
- Salt and pepper, to taste
- 1–2 tbsp extra-virgin olive oil
- 4–5 tbsp goat cheese, crumbled
- 7–8 thyme sprigs
- 2–3 tbsp honey
- 3/4 cup microgreens, to serve
Instructions
- Preheat the oven to 400 degrees.
- Lightly oil a baking sheet and sprinkle it with a little bit of fine cornmeal, it will keep the puff pastry crispier.
- Unfold the pastry sheet on a lightly floured surface and roll it gently to flatten creases. Cut a 1/2 inch strip from each edge, brush these strips with a little bit of the beaten egg, then place them along edges of the pastry sheet, pressing gently to form a raised border. Carefully transfer the puff pastry onto the baking sheet and brush the edges with a little more egg. Prick the bottom of the pastry with a fork, then spread the mustard over it. Slice the tomatoes and arrange them over the mustard, overlapping them slightly. Scatter garlic slices over the tomatoes, season with salt and pepper, and drizzle with 1 tablespoon of olive oil.
- Bake for about 15 minutes, until the tomatoes are lightly browned, then take the tart out of the oven and scatter over the crumbled goat cheese, thyme leaves. Drizzle with honey and another round of olive oil. Bake for another 15 minutes, until the pastry is golden brown.
- Let it cool off for about 30 minutes, garnish with microgreens, and serve.
