Tomato and Pesto Tart

September 18, 2018

Ingredients

  • ¼ cup local goat cheese
  • 1 teaspoon fresh thyme leaves
  • ½ lemon, juiced and zested
  • 16 cherry tomatoes, cut into thin rounds
  • 1 sheet ready-rolled puff pastry, cut into 4 even pieces
  • ½ jar of Oil & Vinegar Pesto alla Genovese or Pesto Limone
  • Mixed salad greens
  • 3 tablespoons Oil & Vinegar Basil EVOO
  • 1 tablespoon Oil & Vinegar Tomato Vinegar
  • Salt and pepper to taste

Preparation

Preheat the oven to 425°. In a bowl, mix the goat cheese, lemon zest, lemon juice and thyme.

Place the pastry quarters on a sheet pan. Spread each portion with the cheese mixture leaving a ¼ inch border. Layer the slices of tomatoes on top, leaving the border uncovered.

Lightly season with salt and pepper, brush the edges with a little olive oil and bake for 25-30 minutes or until crisp and golden in color.

Remove from the oven and dot each tart with pesto and a twist of black pepper.

In a separate bowl toss the mixed salad greens with EVOO, vinegar, and salt and pepper. Top the tarts with the greens and serve.

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Ingredients

  • ¼ cup local goat cheese
  • 1 teaspoon fresh thyme leaves
  • ½ lemon, juiced and zested
  • 16 cherry tomatoes, cut into thin rounds
  • 1 sheet ready-rolled puff pastry, cut into 4 even pieces
  • ½ jar of Oil & Vinegar Pesto alla Genovese or Pesto Limone
  • Mixed salad greens
  • 3 tablespoons Oil & Vinegar Basil EVOO
  • 1 tablespoon Oil & Vinegar Tomato Vinegar
  • Salt and pepper to taste