Sliced tomatoes and chopped garlic
Have you discovered Puff Pastry? It’s amazing. I’m used to defrosting Filo dough and spending hours brushing each layer with butter for amazing spanicopita and baklava, but when you don’t have hours to do this, store-bought puff pastry is amazing. The only brand I’ve seen out there is Pepperidge Farms, though maybe our grocery stores are limited. I had left over puff pastry from a Caramel, Brie, Almond tart I had done and I wanted to serve a new appetizer. See below for the recipe:
Prep Time: 15 minutes
Cook Time: 1/2 hour
Goat Cheese Puff Pastry Tart
Ingredients:
1 package puff pastry
12 oz fresh chevre (goat cheese)
6 oz sharp cheddar (chopped into small chunks)
1/4 cup Parmesan cheese (grated)
1 ripe tomato (cut into 1/4 ” pieces- take out seeds first to reduce water content)
3 garlic cloves (chopped up)
1 tsp dry sage
1 tsp fresh oregano or marjoram
Hot out of the oven and ready to eat! Hmm, goat cheese!
Defrost puff pastry. Preheat oven to 350. Lightly grease an 8X8 baking dish. Place puff pastry in bottom. Spread goat cheese over the bottom of the pastry. Spread cheddar and Parmesan on top of goat cheese. Spread tomato and garlic evenly. Sprinkle sage and oregano on top of all other ingredients. Cook at 350 for a half hour or until pastry puff is nice light to medium golden brown. Note: If you under cook it the pastry underneath all the ingredients will remain moist instead of crisp.
Hint: This is a base recipe for any great appetizer. Experiment with different cheeses, vegetables and spices!
Next time, try DuFour puff pastry if you can get it. More expensive than Pepperidge Farms, but much, much better! Thanks for the recipe; sounds great.