Tomato pesto and goat cheese tart
- Prep Time:
- Cook Time:
- Ready Time:
- One puff pastry sheet
- Fresh sliced tomatoes
- 2 cups fresh basil
- ½ garlic clove
- Tablespoon or so of shaved parmesan cheese
- Teaspoon of pine nuts
- Extra virgin olive oil. Put all dry ingredients into a food processor and turn on low setting and start to drizzle in the olive oil until you have a nice loose paste. Adjust seasoning to your taste.
Take you puff pastry sheet and using a ring or a small plate cut out a 6 inch or so circle.
Now put a layer of the pesto followed by some sliced tomato and season with kosher salt and pepper.
Fold the edges of the pastry up into the center as shown in my photo. Top with a dollop of the herb goat cheese and bake in a 375 degree oven until bubbling and golden brown.
Fresh goat cheese with your favorite herbs blended in. I used lots of chives, just put goat cheese in a bowl, add a little olive oil, your fresh herbs and blend together.
What could be easier.