simple pleasures.

Puff pastry is a glorious thing.  You can use to to make bite size vol-au-vents, hand-held pastry pockets, or something like a tart, which is fairly impressive when presented to your guests, but in all reality, is very easy.  You can make a tart hundreds of different ways, sweet or savory – your imagination is the limit.  Right now, I’m really into savory tarts, as we’re trying to cut down on sugar in our house.  My local Boulangerie (that’s really the name of the bakery down the street from me) makes this wonderful roasted cauliflower gratin tart and another vegetable and goat cheese tart that makes my mouth water every time I see it.  I wanted to make something as beautiful and as tasty as what the Boulangerie sells, and came up with this.

You can make your own puff pastry if you’ve got the time and patience, but since I have a full-time day job in addition to trying to run my household and squeeze in a gym session here and there, I rely on frozen puff pastry from Trader Joe’s!

Rustic Tomato Tart
1 sheet frozen puff pastry, thawed
1 T Dijon mustard (my favorite is Amoura, because it’s strong, but any good quality Dijon mustard will do)
1 T crème fraîche
1 small leek, white and light green part only, chopped finely
1 large tomato (slicing tomatos or heirloom tomatoes work well)
a few leaves of basil, chiffonade cut
2 oz of plain goat cheese
1 T butter

Preheat your oven to 400° F.

On an ungreased baking sheet, place your puff pastry sheet down, and fold in the edges about 1/4-1/2″ on each side.  (In my photo above, I put the puff pastry into a round fluted tart pan, but it really works best using the flat-fold method.)  Mix the crème fraîche and the Dijon mustard together in a small bowl, then paint the pastry surface, excluding the edges, with the mustard mixture.  Put in the freezer for 10 minutes.

In a saute pan, melt the tablespoon of butter on medium heat, then add the leeks and cook until soft (do not brown).  Spread the leeks on the pastry, then top with sliced tomatoes, and sprinkle with salt and pepper to season.  Bake for 35 minutes, or until the bottom is crisp.  Remove from the oven, and while it is still warm, add bits of crumbled goat cheese and basil.  Serve immediately.

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fiendishly fond of cooking, SoulCycle, Pilates, green smoothies, and Korean spas.

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