Tomato Tart Recipe
Tomato Tart - The flavors are amazing. Bright fresh tomatoes, robust stone ground mustard, salty capers with smokey gouda cheese and tangy goat cheese. YUM!
Servings 12 servings
- Preheat oven to 400 degrees.
- 1 puff pastry sheet
- 2 tablespoons stone-ground mustard
- 1 teaspoon pesto
- 1/2 cup grated gouda cheese
- 3 slices tomatoes cut into thin
- 2 tablespoons capers
- 1 ounce crumbled goat cheese
- 1/4 teaspoon salt & 1/4 to 1/2 teaspoon freshly ground black pepper
Slice the tomatoes and place them on a paper towel to drain. Place a paper towel on the top also and lightly press to remove the excess water from the tomatoes. Allow to drain for 20-30 minutes.
Fold out the unthawed puff pastry on to parchment paper. Lightly roll it out to smooth out the creases. Using a knife, score a frame around the edge of the pastry about 1/2 inch away from the edge.
Next, take a fork and prick the inside of the frame several times - this will keep the inside from rising when it bakes.
Combine the pesto & mustard and slather the inside of the frame with this mixture. Sprinkle with grated gouda cheese and top with the tomatoes. Keeping all the ingredients inside the "frame" of the pastry.
Sprinkle the capers around the tart and top with the goat cheese. Season lightly with salt and freshly cracked black pepper.
Transfer to a cookie sheet. Bake at 400 degrees for 20-25 minutes until the pastry is golden brown.
Cut into 12 pieces and serve. Can be served hot or cold.
Calories: 152kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 245mg | Potassium: 41mg | Vitamin A: 135IU | Vitamin C: 0.9mg | Calcium: 65mg | Iron: 0.7mg