Do you know those small mini magazine's you see at the grocery store while waiting in line to check out? They aren't full sized magazines like Food and Wine or Cooking Light, they are the smaller ones. Normally these dedicated to holiday meals, brownies, or easy week night meals. Sometimes I can't help but flip through them. I think it's because they are mini sized magazines, and all things mini seem to call my name!
Anyways, today I spotted one with a rustic tomato cheese tart on the cover. It was beautiful. I was also starving at that exact moment and decided on the spot that I was scratching all dinner plans and making this gorgeous cheesy tomato tart! (Even though you're not supposed to, I tend to always end up grocery shopping while hungry). Unfortunately, the cashier interrupted my tomato cheese tart fantasy and yelled at me to hand over my grocery card. Flustered from being caught fantasizing over a tomato cheese tart, I quickly handed my card over and started bagging my own groceries. I never got to buy the mini mag, or scan the list of ingredients to mentally file them away. Darn!
So this is what I imagine the recipe would say :) Coincidentally I had made a previous stop at the farmers market for my orginal dinner plan, a bruschetta recipe chosen by Chef Laura as Home with The Food Matters Project. I couldn't resist these gorgeous yellow and red local tomatoes, how pretty are they? So instead of a classic bruschetta, I ended up with this tart! So glad! Thank goodness for mini magazines!!
1 sheet of frozen puff pastry, thawed on counter
1 tbsp extra virgin olive oil
1/4 cup goat cheese (approximately, use your own judgement)
1/8 tsp garlic powder
1 red tomato, sliced
1 yellow tomato, sliced
1 tbsp fresh basil
fresh parsley to garnish
non-stick cooking spray
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and lightly coat with non-stick cooking spray. Place thawed puff pastry on baking sheet. Lightly brush with olive oil and sprinkle garlic powder on the puff pastry Top with crumbled goat cheese, and then arrange slices of tomato in what ever patter you'd like. Top with fresh basil and bake for 20 minutes. Garnish with fresh parsley and enjoy!
This is such a great appetizer for the summer, I see myself making this again and again!