Roasted Cherry Tomato & Goat Cheese Tart

I just couldn't resist picking up some more cherry tomatoes at the farmers market yesterday. Sweet and juicy, they're hard to pass up at this time of year.

I should have probably held off though, as when I got home I realized I had a LOT of tomatoes that needed to be eaten - pronto! Normally, I would set the oven on low and roast these little guys for a few hours, but it was a warm afternoon and I couldn't even THINK of leaving the oven on for that long. I was having trouble thinking of another way to use so many tomatoes... Hmmm...

That's when I thought of the puff pastry that I had in the freezer! This stuff is so easy to use, and it's sooo versatile - you can literally use it to make every course from appetizers to entrees to desserts. It makes everything seem just a little bit fancy, don't you think? Well, I think that these tarts are a bit fancy, especially considering the simplicity of the ingredients. Seriously, the puff pastry is the one to thank - it does all my dirty work while I just have to slice tomatoes.

Slice the cherry tomatoes (about 10 or so, depending on the size of your ramekin) in half and arrange cut side up. I like to use these crème brulee ramekins, but any oven safe dish will work - you can even make a large tart using a glass pie dish. Sprinkle a little salt and pepper on the tomatoes and drizzle with olive oil.

I added some fresh summer savory that I also picked up at the farmers market; thyme or oregano will work great as well.
After you're tomatoes are all prepped and ready to go in the oven, roll out your (thawed) puff pastry sheet. Cut a piece of dough to be just a little bit larger than your ramekin/pie dish/whatever - don't worry about it being perfect! Lay the puff pastry over the tomatoes, just like putting the top layer onto a pie before baking. Put your tart(s) on a baking sheet and into a 400 degree oven for 20 - 25 minutes.

When it's done, the tart should look a little something like this. Wait a few minutes for it to cool, then carefully turn your dish upside down...

...so that the pastry is on the bottom and the tomatoes are on top. Dot with goat cheese immediately so that the warmth of the tart lightly melts the cheese.

Sprinkle a little more summer savory on top and enjoy immediately - these tarts are best when eaten warm. From the flaky pastry crust to the sweet and juicy tomatoes to the tangy goat cheese, you're going to make your mouth very, very happy... not to mention how relieved you'll feel that you're not still in the kitchen roasting tomatoes.

Roasted Cherry Tomato & Goat Cheese Tart
8 oz cherry tomatoes
5 oz goat cheese, crumbled
1 sheet puff pastry dough, thawed
1 bunch summer savory
olive oil
salt
pepper

-Preheat oven to 400.
-Slice tomatoes and arrange cut side up in either (roughly) 4 ramekins, 1 pie dish, or any shallow rimmed oven safe dish or pan.
-Season tomatoes with salt and pepper and drizzle with olive oil.
-Cut pieces of puff pastry to be just a little larger than your ramekins.
-Place dough on top of tomatoes and put all ramekins on a baking sheet.
-Bake for 20 - 25 minutes. Remove from oven and let rest for 3 - 5 minutes.
-Invert tarts onto serving dish and immediately top with goat cheese (about 1 oz per tart) and additional summer savory.
-Enjoy while warm.

 





Kale Chips

There is almost no need for potato chips (well, maybe to go with some tasty onion dip) once you've tried these. Seriously, this is the perfect salty snack:
Kale Chips

Oven "Frites"

Just like traditional pommes frites when served with homemade mayo - especially the basil mayo I just made!

Oven "Frites"
potatoes, cut to desired size
canola oil, about 1 t per potato
salt

-Soak cut potatoes in hot tap water for 15 minutes.
-Thoroughly pat dry potatoes.
-Toss with oil and place in a single layer, ready for the oven.
-Bake at 425 for 40 minutes, flipping fries halfway.

Zucchini Fritters

Zucchini Fritters
4 zucchini (about 1 1/2 lbs)
salt
2 eggs
pepper
 1/2 c flour
olive oil

-Grate the zucchini into a large colander.
-Toss with 1/2 t salt, and let stand for 10 minutes.
-Place the colander in the sink and press the zuccini firmly with paper towels to remove excess moisture.
-In a large bowl, whisk the eggs with 1/2 t salt and 1/2 t pepper until light and frothy.
-Using a whisk, stir in the zucchini, then the flour.
-In a large skillet, heat 2 T olive oil over med-high heat.
-Drop the fritter batter by rounded tablespoons, gently flattening with the back of the spoon.
-Cook, turning once, until the fritters are browned, about 2 minutes each side.
-Add additional oil if needed as you go.
-Serve warm with roasted red pepper aioli.

Cheesy Spinach Garlic Bread

Cheesy Spinach Garlic Bread

4 c packed spinach
1 c grated parmesan
1 stick butter, softened
4 cloves garlic, smashed
salt and pepper
crusty bread

-Preheat the oven to 425.
-Puree all ingredients except bread.
-Spread the spinach butter liberally on the bread and place on a baking sheet.
-Bake until crisp, 8 - 10 minutes.