Monday, September 29, 2008

Tomato Tartlets

I had a bunch of tomatoes and really wanted to make one big tart with a sheet of dough because I think it looks so striking, but could only find the little puff pastry shells at the store. Despite the few ingredients and simplicity of this dish, these were so elegant and incredibly addicting!

Tomato Tartlets
1 package puff pastry shells
5 oz. goat cheese
1 garlic clove, minced and crushed into a paste
1 tsp fresh thyme leaves
salt/pepper to taste
4-5 medium sized ripened tomatoes, sliced and quartered

Preheat oven to 400. Take the almost thawed shells and separate them. With a rolling pin, roll them out a little bit flatter and bigger. Place on cookie sheet. This way they don't puff up so high. Mix the goat cheese, garlic, thyme and salt/pepper together. Spread about 1/2 tsp. cheese mixture on each tart shell and top with tomatos slices. Sprinkle with pepper and bake for 20-25 minutes, until desired golden color.

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