• Home
  • Lifestyle
  • Home & Garden
  • Food
  • Events
  • Travel
  • Casino Guide
  • 2020 Travel Guide
Subscribe
NOW!
Click Here
Complimentary Subscription
Subscribe
Advertise
Enter to Win
About the Magazine
Contact Us
Be in the Magazine
Photo Contest
Real Estate Listings
Newsletter Signup
Follow Us On Facebook
Thin Tomato Tart with Goat Cheese and Basil Pesto

Shared by Jonathan Haloua, executive chef at La Fleur Restaurant in Mayville, New York, these bite-size tarts are perfect for an elegant, at-home happy hour. 

By Colleen Smitek
Jeff Downie
1 package puff pastry sheet (2 sheets) defrosted
12 ounces assorted small heirloom tomatoes
8 ounces of fresh goat cheese (Haloua gets his from Reverie Creamery in Mayville)
1 ounce pine nuts
1 large garlic clove, grated or minced
1 bunch of basil
3 tablespoons extra-virgin olive oil, plus 1 teaspoon
Salt and pepper

Put oven racks in middle and lower third of oven, and preheat oven to 400 degrees. Make pesto by blending pine nuts, garlic, basil and olive oil in a food processor with salt and pepper to taste. Slice the tomatoes lengthwise and toss with 1 teaspoon olive oil and salt and pepper to taste. Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin. Cut pastry in small rounds about 2 inches wide. Place a teaspoon fresh goat cheese in the center of the pastry, then arrange the tomato halves harmoniously. Make sure the tomato slices overlap since they will shrink during cooking. Bake for 15 minutes, then drizzle pesto over tart. 

 
Related Taxonomy
  - Food & Wine
Popularity:
This record has been viewed 2132 times.




Home Lifestyle Home & Garden Restaurants Events Travel Annual Travel Guide
Lake Erie Living and LakeErieLiving.com are ©2021 by Great Lakes Publishing. All Rights Reserved.
Terms | Privacy | Site Map | Great Lakes Publishing | Contact Us
Great Lakes Publishing
Cleveland Magazine | Ohio Magazine | Lake Erie Living
Long Weekends | Pulse | Elegant Wedding | Great Meetings
created by Ripple Effect Interactive
 
Loading... Loading...