First of all, if I could transmit smell, you would get out of your chair right now and go make this. It smells that good.
Now that you know that, I will tell you some back story. Just over a year ago, I joined Pinterest. One of the first boards I created was called “nom nom nom“, which in human-speak means recipes I want to try (because SURPRISE! I like to eat).
Earlier this spring, I noticed it was getting repinned a lot. Five times a day to start with, then 10 or 15 and sometimes 30. All of this interest in the recipe made me think…wow, it DOES look really good. I better try this. It’s up to around 1,700 repins now. I have no idea how everybody found it hidden way at the bottom of this board, but on behalf of myself and all the people that have repinned this, I must try it out.
It was AWESOME. Absolutely delicious, hands down making it again. One thing I really liked about making this was the pace of the recipe; there are a lot of steps, but you really don’t need to rush through anything. While the puff pastry was in the freezer, I was chopping vegetables and pouring myself a glass of wine. While the vegetables were sauteing, I was beating eggs and putting the dough in the pan. If I fell behind on one thing, everything else could just sit there and chill out. It was a very relaxed flow, which made dinner prep lots of fun.
And then…it tasted great. So, we all win. All of us. You can win, too, if you go make this.
It has officially moved to my Recipes I’ll Make Again board.
Tomato, Basil & Goat Cheese Tart
Recipe reprinted with permission from Fresh 365 via Pinterest
1 pastry puff sheet, rolled thin
3 eggs
1/4 c milk
3-4 oz crumbled goat cheese
3 T grated parmesan cheese
1/4 c basil leaves, roughly chopped
1 t salt
1/2 t pepper
1 T olive oil
2 garlic cloves, minced
2 leeks (white and green parts only), chopped
2 tomatoes, sliced thin
Preheat oven to 350F. In a 9 1/2” tart pan (I used a regular circle cake pan, worked just fine), press pastry sheet firmly into bottom and edges. Trim and discard excess. Pierce all over with a fork and place in freezer, 5-7 minutes. Transfer to oven and bake 5 minutes. Set aside.
In a large bowl, beat eggs with milk. Stir in goat cheese, parmesan, basil, salt and pepper, and set aside. In a medium saucepan, heat olive oil over medium-high heat. Add garlic and leeks, and sauté 5-7 minutes, until garlic in golden brown. Transfer to bowl with eggs and stir well. Pour mixture into pre-baked pastry puff. Lay tomato slices on top.
Place in oven and bake 35 minutes, until top puffs and begins to brown. Transfer to counter and allow to cool. Press bottom of tart pan up, releasing sides and place on a flat surface. Cut into wedges to serve. Serves 4.
