This has been a great year for cherry tomatoes in my garden. Well, the ones that the deer did not eat. They seem to like salad so have eaten the chard and kale along with the tomatoes. I am wondering if I should be putting out a vinaigrette for them to enjoy as well.
Serves 8 as first course or 4 as a meal with salad.
1 sheet of frozen puff pastry
1 T. milk
1.5 lbs cherry tomatoes
2 T olive oil, divided
1 T balsamic vinegar
1/3 cup shaved parmesan cheese
4 -5 oz goat cheese
1 whole egg and 2 yolks
2 T heavy cream
2 T chopped thyme and basil ( mixed)
Salt and Pepper
More herbs for garnish
Heat oven to 375 degrees. Toss the cherry tomatoes with 1 T olive oil and 1 T balsamic on a rimmed baking sheet or dish. Roast for at least 15 minutes or until tomatoes are starting to soften. Let cool while you prepare the rest.
Allow Puff pastry to defrost for approx. 30 minutes. Roll out into a rectangle 14 x 12 inches. Place on a rimmed baking sheet. Prick all over with a thin fork. Fold in the outside edges approximately 1 inch. Prick the edges. This will rise while baking and hold the filling in place.
Sprinkle with 1/3 parmesan cheese.
Beat the egg and yolks and crumble in the goat cheese. Add the 2 T heavy cream. Mash together with a fork. There should be lots of lumps of cheese.
Using a slotted spoon remove the tomatoes and spread on the puff pastry. TIP. Save the extra oil and vinegar from roasting for the base of the salad dressing.
Spoon the egg goat cheese mixture over the tomatoes. Season with salt and pepper. Drizzle the 1 T olive oil over the top. Sprinkle with the chopped thyme and basil.
Bake at 375 for 25 minutes. Lower heat to 350, brush the tart edge with 1 T milk. Return to the oven until set and the edge is browned. 10 – 15 minutes.
Just before serving sprinkle with more thyme and basil leaves. Enjoy
| Topics: Recipes |