GOAT CHEESE AND TOMATO TART
By Michael Minorgan for Curtains Up minorgan@yahoo.ca
This is the time of year I eagerly wait for every summer, the time when our local markets are overflowing with delicious ripe tomatoes of every possible variety. I am a huge unforgiving fan of this delicious fruit, I even take it upon myself to plant my own varieties on my small balcony every spring. The locally grown varieties we delight in bear no resemblance to those genetically produced and colored tomatoes that are forced on us at every other time of year that are not only tasteless, but offer none of the pleasures of our crop of summer tomatoes.
The history of the tomato can be traced as far back as the Aztecs on or around 500BC when it was thought that their seeds were blessed with the powers of divination. The Spanish and subsequently with the help of Christopher Columbus, who was working for the Spanish monarchy at the time, were thought to have been largely responsible for introducing the tomato to the New World and Europe. (1)
I encourage you to visit the local farmers markets this month and pick up some tomatoes, especially some of the locally grown heirloom varieties. Their shape and color may be a bit ‘off putting’, but I guarantee their taste will amaze you.
Tomatoes are at their best when they are not stored in the refrigerator and they only require a drizzle of good quality balsamic vinegar and fruity olive oil to bring out their amazing taste….Enjoy!
Original recipe can be found at:
http://white-shutters.blogspot.ca/2012/08/goats-cheese-cherry-tomato-and.html?m=1
Ingredients
1 Packet of puff pastry
2-3 tbsp sun dried tomato pesto
1 tblsp good quality olive oil
1 large red onion, thinly sliced
1tsp sugar*
200g ripe cherry tomatoes assorted colours, halved
3 roasted red peppers, sliced
2 cups cauliflower florets par cooked
250 g goats cheese
Fresh basil
*omit sugar if using ‘in season’ tomatoes
Method
- Par cook cauliflower florets
- Gently heat the olive oil in a frying pan and fry the onions until soft and starting to caramelise, add the sugar (optional) and turn up the heat a bit. The onions should be soft and brownish but not burnt! Put to one side to cool.
- Pre heat oven to 350 degrees and lightly flour a baking sheet
- Roll out puff pastry thinly to an oblong, place on baking sheet, wet edges and roll over once to form an edge. Score the pastry lightly inside the edge (not all the way through)
- Spread the pesto over the pastry, then cover with the caramelized onions.
- Arrange the tomatoes cut size up, interspersed with sliced peppers and cauliflower florets.
- Cube the cheese and sprinkle over, tucking into gaps
- Grind over some black pepper, a pinch of rock salt if desired,and tear some basil leaves
- Bake for 20-25 minutes
