My husband's Aunt Gladys and cousin, Vicki, arrived for a visit from the D.C. area. We had a dinner for the family at our home on Saturday.
For an appetizer, I made Heirloom Tomato Tarts with goat cheese and fresh rosemary. Delish!
Recipe from Sara Foster's Casual Cooking
1 sheet frozen puff pastry, thawed in refrigerator
1 large egg, lightly beaten
1 tablespoon milk
4 oz fresh goat cheese, crumbled
2 tablespoons fresh rosemary (or thyme)
tomatoes, cored and thinly sliced (I like to use red, orange and yellow. The contrast is beautiful.)
2 tablespoons olive oil
sea salt and freshly ground black pepper
*Cut the sheet of puff pastry in half lengthwise and cut 1/4-inch-wide strip from each edge of each sheet, reserving the strips. Place the pastry on a baking sheet (I put it on either parchment or a silpat).
*Whisk the egg and milk together to make an egg wash. Brush the edges of the two sheets with the egg wash. Place the cut pastry strips along the edges of each of the large sheets to form a raised border and press the strips gently to adhere.
*Stir the goat cheese and half the rosemary together in a small bowl until the cheese is soft and creamy. Spread the cheese in an even layer on the bottom of each tart and arrange the tomato slices over the cheese. Brush the tomatoes with the olive oil, sprinkle with the remaining rosemary, and season with salt and pepper. Brush the pastry edges with the remaining egg wash and place the tarts in the refrigerator to chill for 30 minutes.
*Preheat oven to 400 degrees.
*Bake the tarts for 18 to 20 minutes, until the pastry is golden brown and puffed up. Cut into servings. Serve warm
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