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Personal Campari Tomato, Basil and Goat Cheese Tarts {SRC}

Posted Sep 24 2012 12:00pm
Where has the time gone?

It's been a while since my last post (which I am totally totally sorry about) but I have been consumed with planning a wedding in less than 3 months and wouldn't you know it's already  Secret Recipe Club  reveal day... madness!

I have been excited for today's post though because football season is here and we have been watching the games as much as we can, in-between wedding errands, crafts and meetings of course. 
Oh and there's this little thing called work that keeps getting in our way. So over-rated, haha.

So this month I was given  The Saucy Gourmet  to pick and play through  Shari's  delicious recipes. She has quite a collection of yummy dishes, including her  grilled chicken with blueberry basil salsa , I mean come on... that sounds amazing!!!
Being that our Sundays are precious to us and we like to spend them sleeping in, slipping into sweats and a jersey, making an elaborate over-filling breakfast followed by an afternoon of game after game football and snacks, I thought this recipe would suit our afternoon perfectly. 

These personal-sized tarts were fresh, delicious and the perfect portion sized snack or mini course before dinner. 
Campari Tomato, Basil and Goat Cheese Tart Servings: 4 personal-sized tarts

1 sheet frozen butter puff pastry, defrosted
1 large egg white
1 tbsp Dijon mustard
6 - 8 large fresh basil leaves
8 campari tomatoes, halved
1 tbsp extra virgin olive oil
1/4 cup goat cheese, crumbled
1/4 tsp kosher salt
parchment paper
Preheat the oven to 400ºF.
On a clean work surface, lay out the sheet of puff pastry, cut into 4 squares, then cut a 1/2" strip off of each side of each square. Brush the outside of the puff pastries with the egg white and cut 1/2" strip to fit around as a border. Place on a baking sheet covered with parchment paper and pierce the pastries all over with a fork. Bake for 8 minutes and remove from oven to cool for 10 minutes.
Brush Dijon mustard over the inside surface of the tart. Place basil leaves on top of the mustard and arrange tomato halves on top of the basil leaves. Drizzle extra virgin olive oil over the  tomatoes and scatter goat cheese on top.
Season the tart with salt and return to the oven. Bake for 15 minutes or until golden brown. Serve immediately.

Photos by A Healthy Jalapeño
Recipe by  The Saucy Gourmet
Last Post:  Ellie Krieger Interviewed on Healthy Snacking

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