In less than no time, using fresh, organic vine tomato, some goat cheese, pesto, parmigiano, and store bought puff pastry, you are going to create one of the best looking and delectable meals. Perfect for those weekdays on the run or as an appetizer to impress your guests.
It all started with Loreto saying that we had puff pastry sitting in the freezer waiting to be utilized. We try to eat fresh, organic and local most of the times and to keep just few things in the freezer to use them up in short few months so as to preserve them from frost bites and eat them at their fullest. That puff pastry was calling my name, not for something sweet this time, but -would you believe it- for something savory. So I told my husband that I knew exactly what to make with it.
Last Saturday, during our usual trip to the Farmer’s Market we picked up fresh produces, including beautiful cherry tomatoes on the vine. And on our other usual trip to the Italian Center Shop we got Canadian goat cheese, parmigiano and fresh basil. We did not need anything more, just to set our creativity in motion and have fun in the kitchen. I think I already told you how well Loreto and I work in the kitchen together, we really compliment each other, where I end he starts, and vice versa, in a cheerful, positive flow. Well, almost always positive, sometimes my extremely irritating (also for me) self-criticism gets in the way, but he knows how to dissipate it right away 😉 . This was not the case, because I had a clear picture in mind. I wanted to create beautiful puff pastry tomato and goat cheese tartlets, to which Loreto added a layer of pesto mixed with some heavy cream, some basil and a sprinkle of parmigiano. Sounds already delicious, right?
Here we go making these Tomato Goat Cheese Tartlets.
In the morning we took the puff pastry, as well as the pesto, out of the freezer so it was ready to be rolled out before dinner time, cut in a round shape and fit into the tartlet pans. Loreto thinned some of the homemade pesto with some heavy cream and spread it at the bottom of the tartlets, I crumbled some goat cheese and nicely arranged the tomato with the vine still attached, he grated some parmigiano on top and finished with a basil leaf, a pinch of salt and pepper and few drops of extra virgin olive oil. One can never have too much olive oil, my humble opinion 🙂 . They looked so pretty, but the flavor was what really amazed us.
After about 20-25 minutes in the pre-heated oven, the puff pastry had done what it’s renown for, that is puffing and showing those beautiful buttery layers, the goat cheese had melted on top of the creamy pesto, and the tomatoes were plump, juicy and tasty. We removed the vine and the stems from the tomatoes and had a first bite. Oh my, all the tiers of flavors just burst in our mouths! Crumbly, creamy, juicy, crispy scrumptious tartlets! I felt so happy with the result, our joint effort turned out better than we imagined, even the pictures were alluring.
Sometimes I just have to let it go, listen to my inner voice and open myself to accept something beautiful to come to me.
Song of the day: “The Wolf”, Mumford and Sons: <<We will stare down at the wonder of it all. And I will hold you in it>>.Print
In less than no time, using fresh, organic vine tomato, some goat cheese, pesto, Parmigiano, and store bought puff pastry, you are going to create one of the best looking and delectable meals. Perfect for those weekdays on the run or as an appetizer to impress your guests.
- 1 block store-bought puff pastry
- 1 package organic goat cheese
- 12 organic tomatoes with vines attached
- 4 tsp pesto
- 2 tsp heavy cream
- 2 Tbsp parmigiano reggiano, grated
- A drizzle extra virgin olive oil
- salt and pepper to taste
- Pre-heat oven to 380° F.
- Dust wood board with flour and place block of puff pastry on it.
- Using a rolling pin roll out the dough rotating the square as you roll to make it uniform.
- Roll to a thickness of 5mm.
- Take the tartlet mold and place on dough.
- With a sharp knife cut around the mold staying 1cm away from the edge making the dough circle larger than the mold.
- Using some olive oil grease the tartlet mold.
- Press puff pastry circle into mold, and using the rolling pin remove any excess dough from edge.
- Mix pesto and heavy cream, and spread onto bottom of puff pastry.
- Crumble goat cheese over pesto filling tartlet a bit.
- Place the vine tomatoes on top of goat cheese.
- Drizzle a bit of extra virgin olive oil on top.
- Finish with a sprinkle of parmigiano, salt and pepper, and some fresh basil.
- Place on a baking sheet and into the oven it goes for about 20-25 minutes.
- Let cool for about 1 minute, if you can resist eating them.
- Take out of mold, and you’re ready to enjoy!
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