Apparently, it’s still winter here – after a week of 33ºC (91.4ºF) days, we’ve been having much colder ones.
I know that tomatoes are much tastier in the summer, but I would never be able to wait that long to make Pille’s wonderful tart. Would you? :)
The only change I made was to use fresh oregano instead of thyme - just because I happen to grow it.
I used to have a hard time digesting garlic but is all in the past now: my friend Clarice told me to remove the central root off the garlic cloves before using them and it has worked like a charm.
Oh, and a little side note: remember my sake panna cotta? It was the most voted recipe on the event I made it for! Yay! :D
Roasted tomato and goat's cheese tart with fresh oregano
500g puff pastry, rolled
150g soft and creamy goat cheese*
4 teaspoons fresh oregano leaves
2 fresh garlic cloves, minced
500g ripe plum tomatoes
extra virgin olive oil
freshly ground black pepper
sea salt
Pre-heat the oven to 180ºC/350ºF.
Roll out the puff pastry to 30x40 cm rectangle and place on a slightly oiled baking sheet. Carefully score a line about 1 cm from the edge along the pastry, but do not cut through! This will help the filling to stay inside the pastry and the edges to puff up nicely.
Mix the goat cheese, minced garlic, oregano leaves, salt and pepper in a small bowl. Spread the mixture evenly on the puff pastry sheet (remaining inside the scored line).
Cut the tomatoes into 3-5mm slices and place nicely next to each other on top of the goat cheese. Sprinkle with sea salt and black pepper and drizzle some olive oil on top.
Bake for 45-50 minutes, until the pasty is golden and tomatoes have dried up a little.
Before serving, scatter some more oregano leaves on top. Cut into squares and serve.
* my cheese was a bit crumbly, so I added a bit of olive oil and mixed it all with a fork
Serves 6-8
27 comments:
Delicious. I have a hard time waiting for tomatoes to come into season, too!
These look spectacular! Beautifully elegant, awesome flavours.
Lovely photos, makes me want to dive in and eat that tart!
Congrats for the sake panna cotta!!
First, welcome back to the land of garlic lovers, Patricia! I can't imagine cooking or eating without it. And second, this tart looks absolutely beautiful and delicious. For another take, you might consider a little fresh spinach or rocket on top.
oh my... I've got to try to make this! One thing we have found as I try new recipes is we love anything that has goat cheese! This looks absolutely delish!
oh my... I've got to try to make this! One thing we have found as I try new recipes is we love anything that has goat cheese! This looks absolutely delish!
Oh yummy! Seriously the goat and the tomato are meant for each other! Thank you!
All I need now is a glass of white wine.
That looks picture perfect Patricia and so flakey and light! And I can totally believe your Sake Pannacotta was the most voted for, it looked divine :)
this tart looks divine patricia! but i have my eye on your lemon merginue cake.
I'm so happy for you ! Anyway, this sake panna cotta looked so good !..
This tart is very tempting, I should give it a try too.
Congratulations!
No, I don't think I would have been able to wait either-- maybe I would cheat just a tiiiiny bit and sprinkled a little sugar over the tomatoes, haha ;) Beautiful tart!
This is such a happy end-of-summer tomato tart! I love things that come together easily, and are simple and elegant. Bookmarking this one, for sure.
Hey, you liked it!! Very happy to hear that - and it looks beautiful!!
I've heard of that garlic tip as well, wasn't sure if it's for the taste or effect..
That tart looks extremely good and very pretty! I'm drooling...
Cheers,
Rosa
Yum! I think I'm going to make a tomato tart this weekend before we run out of tomatoes!
What a beautiful, Summery looking tart! Congrats on your sake panna cotta by the way!
I also made a tomato tart recently but yours look absolutely divine. I have to try it with a puff pastry. Beautiful picture!
Beautiful tart! At first, I was surprised to see a savory (non-cookie) post on your blog and wondered whose blog I was reading :-)
This looks really scrummie!!!! I may have to get some Puff pastry and some goats cheese today at the shop. I have a glut of tomatoes at the moment from the garden and this would use up a few. Thanks!!!!
:)
i could so eat this right now. Love the combination of goats cheese, tomatoes n pastry ... yum !
Oh, my gosh! That is so simple, I don't think I could resist either. And if there are still a few good looking tomatoes at the farmer's market this weekend, I won't resit! :)
Sarah, tomatoes are great, aren't they?
Eating Club, thank you very much!
Nic, thank you, darling!
xx
Terry, I do use a garlic infused olive oil and it's wonderful.
Thank you for your suggestions, but I think that the tomato and the cheese should be the stars in this tart. Other flavors would get in the way.
Tracy, you have got to! I'm sure you'll love it.
Cathy, thank you, darling!
Cynthia, I had two with the tart. ;)
Lorraine, thank you, sweetie! xoxo
Gigi, tks! :)
Vanille, you definitely should!
Tks, darling!
Mark, that sounds like a good idea, I might use it next time. ;)
Lydia, I knew you would love this one.
Pille, I'm so glad you like my tart, sweetie! That is an amazing recipe, I had to try it! Tks for sharing!
Rosa, thank you for stopping by!
Deb, go ahead!
Y, thank you, dear!
Debbie, puff pastry makes anything better. :)
xx
Allen, I do get out of the sugar high sometimes, you know. ;)
Pat, thank you, darling! You will love it, I know!
Kate, they are really great together!
LyB, very simple and quick to make!
Hubby and me LOVE love love goat cheese with tomato - there is something so lovely about the dryness of the cheese coupled with the juiciness of the tomato. Delicious!
Oh, this is why I love to eat.
que rico... this is so lovely!!
Puff pastry is such a great thing! The tart looks heavenly!
Post a Comment