With a bounty of Green String tomatoes still in the farm store, we decided to share with you on of our favorite tomato recipes. This tart makes for a perfect quick and easy way to serve tomatoes! Tomato and Goat Cheese Tart Ingredients
12 ounces assorted tomatoes, sliced 1/4 inch thick
1 tablespoon olive oil, plus more for brushing the tomatoes
1/2 teaspoon coarse grey salt
freshly ground pepper
1 sheet frozen puff pastry, defrosted
4 ounces soft goat cheese, at room temperature
2 tablespoons freshly grated Parmesan cheese
2 tablespoons julienned basil leaves
Line a large baking sheet with a double layer of paper towels. Lay tomato slices in a single layer on the prepared baking sheet. Sprinkle tomato slices with salt. Flip the tomatoes over and sprinkle second side with salt. Allow the tomatoes to sit for 30 minutes. While tomatoes are draining, set out the goat cheese to soften if you haven’t already.
Preheat oven to 425 degrees.
Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. With the tip of a sharp paring knife, lightly score a border ¾ inch from edges (being careful not to cut all the way through the puff pastry). Spread the goat cheese on the pastry sheet up to the scored border line. Sprinkle grated Parmesan cheese over the goat cheese and the French grey salt, again staying within the scored border. Pat the tomato slices dry and lay them on top of the goat cheese, overlapping as necessary. Brush the tomatoes lightly with olive oil and sprinkle with salt and pepper. Bake for 20 to 25 minutes, until the pastry is golden brown. Sprinkle baked tart with julienned basil leaves and serve.