The Husband does not like puff pastry.
I know, I know. Who doesn’t like puff pastry? It’s like those people who don’t like chocolate. I heard they exist, but I never actually believed it until I met one face-to-face. He is not normally a picky eater and he does have other redeeming qualities, so I guess Little Tot and I will keep him.
Two weeks ago The Husband went on a fishing trip with some buddies, leaving Little Tot and me to our own devices. I saw this as a chance to make something for myself that would normally be right up my alley but that he maybe wouldn’t be as excited about. Enter my hot date with puff pastry. As soon as Little Tot was in bed for the night, I cracked open a bottle of red wine and got to work.
I felt very elegant sitting down to a chick flick with a slice this beautiful goat cheese and tomato tart on my plate. Next time I may substitute sun-dried tomatoes and a bit of mozzarella as the goat cheese was a bit overpowering. And I think ricotta would be a nice touch instead of cream cheese. But all-in-all it was a nice girls-night-in treat.
I feel the need to mention, The Husband is not crazy about phyllo dough either. I’m seeing spanakopita in the distant future.
Goat Cheese and Tomato Tart
- 1 sheet of frozen puff pastry thawed
- 1 ½ Tablespoons cream cheese softened
- 1 ½ teaspoons course grain Dijon mustard
- Kosher salt and freshly ground black pepper
- 2 large leeks white and green parts only, chopped
- 1 Tablespoon unsalted butter
- 3/4 pound small roma tomatoes sliced 1/4-inch thick
- 2 ounces goat or feta cheese
- 8 to 10 small basil leaves
Preheat oven to 400 degrees. On a lightly floured surface, roll out the puff pastry to slightly larger than 9 x 13. Transfer to a foil-lined cookie sheet.
In a small bowl, combine cream cheese and mustard. Spread mixture in a thin layer over puff pastry. Season puff pastry with salt and pepper. Fold pastry edges over to create a ½ -inch border. Place baking sheet in the refrigerator and chill pastry for 10 minutes.
Rinse leeks to remove sand and grit. Coursely chop the set to dry on a layer of paper towels. Melt butter over medium heat in a medium sauté pan or skillet. Add leaks and sauté until soft, about 6 minutes. In the meantime, blot tomato slices with paper towels to absorb some of the juice.
Remove pastry from the refrigerator. Spread cooked leeks over cream cheese mixture. Top with sliced tomatoes. Season with salt and pepper. Bake for approximately 20 minutes. Sprinkle goat cheese over tart and return to the oven for the last five minutes. Tart should be golden brown and crisp. Allow to cool slightly before garnishing with fresh basil leaves.