Simple and flavorful, these tangy and light pastry tarts are very easy and quick to make. They make very good appetizers or party dishes! I got too lazy to roll out my own puff pastry sheet, but feel free to make your own!
1 box cherry tomatoes
1 box frozen puff pastry sheets
1 sprig fresh basil
salt & pepper
3 tbsp sugar
4 tbsp olive oil
1. Defrost the frozen puff pastry preferably the day before. When you’re ready to make the tarts, find a flat surface and sprinkle a generous amount of flour on top. Using a wooden roller, roll out the pastry until it is about 3cm thick.
2. Using a fork, poke some wholes in the pastry to allow air to escape when it is baking. Then cut small circular pastry sheets with a cookie cutter. If you don’t have individual tart ramekins, you can use cupcake tins. But remember to cut according to the size!
3. Next, half all the cherry tomatoes. And mix with the olive oil in a bowl along with some salt and pepper and sugar.
4. Grease the cupcake tins or ramekins with some olive oil and place the pastry sheets inside. Press the pastry sheet into the ramekin lightly so it’ll create a dent. Then place the cherry tomatoes into the dent and fill up the entire tart.
5. Bake at 350'F for about 20 minutes until the puff pastry is well cooked to golden brown. Serve with some fresh basil.
Recipe of the Day: Ina Garten’s Tomato and Goat Cheese Tarts Topped with Parmesan and goat cheese, thyme-infused caramelized onions and tomato slices, these delectable morsels bake to golden, flaky perfection in the oven.
Yesterday I had leftover sliced eggplant, zucchini, yellow squash, and tomatoes from a veggie tart made over the weekend. Didn’t want to waste those precious lives that were given up for my greedy palate so I made ratatouille because the thermometer read 68 and anything under 70 is FRIGID in my opinion so ratatouille seemed like a fitting way to celebrate the first day of Fall AKA the commencement of hibernation for southern specimens like myself. HEALTH POINTS! GLUTEN FREE. ALSO, EASILY VEGAN!
Feeds 4-6 as a side, 4 as a main
1 small chinese eggplant, thinly sliced (they tend to grow long and skinny, easier for slicing and layering) 1 small zucchini, thinly sliced 1 small yellow squash, thinly sliced ½ small white onion, thinly sliced 1-2 vine tomatoes, thinly sliced ½ can of diced tomatoes 1-2 cloves of garlic A pinch of cumin, tumeric, herbes de provence 1/3 cup of Olive oil 3 slices of emmental cheese, cut into strips S&P
Preheat oven to 400 degrees.
Toss about half of your olive oil into a hot pan with onion, dash of each of the spices, garlic and and herbs. Make sure to mix around until onions are translucent but not crispy or burnt.
Layer onto bottom of dish evenly, including garlic. Then layer veggies in whichever order or pattern or none, arranged like scales or fallen dominos. Do each row facing opposite from each other. Using a fork to remove liquid, fork diced tomatoes onto the “dividing lines” of your veggie rows. Add salt and pepper, and set covered with aluminum foil in oven for about 45 minutes.
Remove from oven and blanket with sliced Emmental cheese or parmesan, if any, for a nice crisp crust and set oven to broil. Leave under broiler, uncovered for about 5-10 minutes. Checking up on cheese to make sure it isn’t burnt.
Serve garnished with fresh basil or dill. Can be a main or a great side to roasted chicken or any meat really. Also good paired with pasta or couscous.