Tomato & Goat Cheese Tarts - a little slice of heaven!

Goat Cheese - some people have tried it and some have not. Some people like it and some do not. I really enjoy it especially when it is baked between puff pastry and a large slice of tomato! Yup, you heard that right....Tomato & Goat Cheese Tart is what I'm talking about today.

This is Ina Garten's recipe, which you can find here, but I changed it up a bit. I didn't really change it, I just omitted a few ingredients to simplify it a bit. You can make this recipe as an appetizer, but I actually find eating two of them as a satisfying meal. Goat cheese has a smooth texture and tart flavor, so when you pair that with flaky puff pastry and a juicy tomato - the end result is amazing! So good!

Tomato & Goat Cheese Tart 

Makes 4

Ingredients:

1 Package of puff pastry (I like Pepperidge Farm) - DEFROSTED (You find it in the freezer section, so make sure you read the instructions on the back about defrosting)

3 TBSP Olive Oil

1 TSP Minced Garlic (I like prepared minced garlic in the jar, but you can also mince about 3 cloves)

4 oz. Garlic & Herb Goat Cheese (Comes in a log)

1 large Tomato cut into 4 slices

Parmesan Cheese (Grated)

Salt & Pepper (I prefer Kosher salt & freshly ground black pepper)

Directions:

Preheat the oven to 425 degrees.

Unfold a sheet of puff pastry on a cutting board (or a lightly floured surface) and roll it lightly to an 11 by 11-inch square. It does not have to be perfect. Using a 6-inch wide bowl or other round object as a guide, cut 2 circles from the sheet of puff pastry. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 baking sheets lined with parchment paper. You can throw away the pastry scraps or form them into bread stick shapes and bake those too. Puff pastry is too good to throw away! 

Using a sharp knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the scored lines with the tines of a fork.

Mix 3 TBSP olive oil with the minced garlic and spread that evenly on top of the pastry circle, staying inside the scored lines. I use a pastry brush to do this, but the back of a spoon would work too.

Next, crumble the goat cheese evenly among the pastry circles. Again staying within the scored lines.

Put one slice of tomato on top, then sprinkle some parmesan cheese, and top with salt and pepper.

Bake in the oven for 20-25 minutes until the puff pastry is brown. You may need to bake the bottom sheet longer if it didn't brown as well. 

Serve warm or at room temperature. I like them best at room temperature. Enjoy!

Tomato & Goat Cheese Tart