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| Flakey pastry made with goat’s cheese is the perfect base for fresh tomato tartlets. |
Tomato Tartlets with Goat’s Cheese Crust
This time of year there is nothing like fresh tomatoes. Field ripened, they’re sweet and juicy so perfect for this yummy tart. We have eaten it as a nibble while cooking supper but it is also delicious as a first plate, along with some dressed greens. The pastry is delectable and freezes well.
Pastry
½ cup goat cheese, softened
½ cup cold butter (cut into pieces)
1 ¼ cups flour
¼ tsp salt
1 tsp dried herbs (Herbes de Provence, oregano, whatever you prefer)
Combine dry ingredients and work in cheese and butter with your fingers. It will come together without too much effort after you turn it out onto a lightly floured surface. Work the dough just until smooth then chill for 30 min (no worries if you don’t have time).
Roll out the dough into a pie-crust-thin rectangle and lay on a parchment paper lined cookie sheet. Bake at 400 for about 10 min or so (until it’s a little golden on the edges).
Cool slightly, dress with tomatoes, sprinkle with basil and drizzle with dressing. Cut into squares and serve.
You can also spread the pastry with pesto before adding the other toppings.
Topping
4 in-season tomatoes, thinly sliced, or a handful of cherry tomatoes, halved.
2 T walnut dressing (or any oil-based dressing)
4 T chopped basil
Walnut dressing
1/3 cup walnut oil
2 T cider vinegar
1 ½ T honey or maple syrup
½ t salt
Ground pepper
