Goat Cheese + Tomato Tart

We received these gorgeous orange cherry tomatoes in our last CSA basket and Dave was obsessed with them. I wanted a recipe that showed them off and for some reason I seem to stockpile puffed pastry in the freezer. On our honeymoon we had an amazing puffed pastry ice cream at a restaurant we went to in Dublin (The Greenhouse), maybe one day I'll aspire us my puffed pastry in such a way that isn't a tart shell.  I found that this recipe was easy to make and I thought the simplicity of the ingredients, the nice subtle sweetness of the dressing, and the preparation made this delicious. I don't think puff pastry always translates into leftovers well, but this heated up nicely at work for lunch the next day too.

Recipe slightly adapted from Food, Folks, Fun.

    -1 (9½ by 9-inch) sheet frozen puff pastry, thawed
    -Cooking spray
    -2 cups (12 ounces) cherry tomatoes
    -1 tablespoon olive oil
    -2 teaspoons balsamic vinegar
    -1/2 teaspoon garlic powder
    -1/2 teaspoon sugar
    -Salt and pepper
    -4 ounces goat cheese, room temperature
    -1 tablespoon chopped fresh basil

    Preheat the oven to 425. Cut the puff pastry into two even rectangles. Pierce the dough all over with a fork and spray both a foiled lined baking sheet and the puffed pastry with cooking spray. Bake the pastry for 10 minutes, and then reduce the temperature to 350 and bake for an additional 10 minutes. Remove from the oven and allow to cool.

    Toss the tomatoes with the vinegar, garlic powder, sugar, salt, and pepper. Pour onto a foil lined baking sheet and spray with cooking spray. Bake for about 30 minutes.

    Combine the softened goat cheese and the tablespoon of olive oil. Season with salt and pepper to taste. 

    Use a paring knife to cut a 1/4-inch border around the edge of the cooled puff pastry. Press the centers down so the top rests lower than the edges. Evenly spread goat cheese mixture into the middle of the sunken pastry shells. Spoon the roasted tomatoes evenly into each pastry shell and serve immediately sprinkled with basil. 


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