Bite Of Minnesota: Roasted Tomato Tart
Do you remember those roasted tomatoes I made a couple weeks ago? Yep, I’m talking about the roasted tomatoes that were infused in olive oil and fresh rosemary and thyme.
Even after generously topping baguette slices with these little bites of flavor, I still had a decent amount leftover and decided to make another appetizer (or meal, if you’re like me) using puff pastry. I picked up some frozen squares of puff pastry from Holy Land Deli and placed on the counter for defrosting.
Once pliable, I preheated the oven to 400 degrees, dotted each square with chevre from Singing Hills Dairy and piled on the tomatoes and infused oil. After a 15 minute bake in the oven, I had a beautifully golden and flaky treat waiting for me. Although I devoured one right away, the rest were stored in the refrigerator for a dinner party appetizer.
Such a simple dish, yet so full of fresh summer flavors. I love that I can just walk outside and pick fresh herbs and tomatoes from my container garden to make fun things like this. The end of summer supply seems endless; looks like I need to whip up a few more tomato and herb dishes!