Mini Chèvre and Tomato Tarts
If available, use ripe heirloom and specialty tomatoes of various colors in these individual tarts. Thanks to cheesemaker MontChevré for the inspiration for this adapted recipe.
- 1 rectangle sheet (9-by-6-inch) puff pastry, chilled
- 3 medium-size tomatoes
- 3 tablespoons grated Parmigiano Reggiano
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 tablespoons olive oil, plus more to drizzle
- 6 slices (½-inch thick) goat cheese
- ¼ cup finely chopped green onion
- Heat the oven to 400°F. Cut the pastry into six 3-inch squares. Place on a baking sheet, and chill while preparing the topping.
- Thinly slice the tomatoes, reserving their juices. In a medium-size bowl, combine the tomato slices with their juices, Parmigiano Reggiano, garlic, thyme, black pepper, and salt. Toss gently to combine. Drizzle oil over the mixture; toss again to coat.
- Divide the tomato mixture into six portions, spooning some of the juices on top of each tart. Place a slice of goat cheese on top, and bake 18 to 20 minutes, until the pastry is deep golden. Sprinkle the green onion on top of the tarts. Serve with a drizzle of olive oil.
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