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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
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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