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Tuesday, August 28, 2012

Tomato and Blue Cheese Tart

[Summer is winding down so I'm trying to use tomatoes while I can]

When August roles around I feel lazy. It's HOT. Everything feels like it takes more effort than normal. I made this Tomato and Blue Cheese Tart the other day and it met all of my lazy August requirements, simple and easy. Did I mention there's blue cheese in it? Enjoy.....

[I like smelly cheese I'm not afraid to admit it. My favorite blue is Stilton which I used here]


1 Piece of Puff Pastry Dough
2 Tomatoes
1/2 Cup of crumbled blue cheese [I used Stilton]
1/2 Cup of freshly grated Parmesan cheese
About 8 Basil leaves
Olive oil
Salt and Pepper

How To

Thaw the puff pastry roll. I do this by leaving it on the counter for about an hour. Pre-heat the oven to 400 degrees. Roll the puff pastry dough out to about a 12"/15" square. Slice the tomatoes thickly and place them on the rolled out dough leaving about a 1/2" border. Sprinkle on the Parmesan and blue cheese. Place the basil leaves as you like. I prefer them whole but feel free to chop them if you would like. Salt and Pepper to taste. Brush some olive oil on the dough border so it browns nicely.  The tart takes about 20 minutes to bake. I also like to throw it under the broiler for about 3 minutes to give everything a nice crisp

[You'll see in the finished product photo below what happens when you let it sit under the broiler for an extra minute because you were checking your email. Not pretty, but realistic none the less. Don't worry it was still yummy.]

Let it sit for about 5 minutes once you take it out of the oven but make sure you serve it warm.

[I like this flavor combination but feel free to substitute another fresh herb or cheese]

[My neighbor is drowning in fresh squash from her garden. I was happy to take some off her hands and saute it to go with the tart]

[The finished product. I should have plated this so it looked prettier for the photo but frankly I was too hungry. 

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