Tag: goat cheese

Minimal Monday: Heirloom Cherry Tomato Tart

You only need a few ingredients for this tart. A sheet of frozen puff pastry, and any soft spreadable cheese will do for the base. I used marscapone, but there are so many different varieties out there. Boursin or a fluffy goat cheese would be nice.

The cheese primes your canvas and gets it ready for whatever you want to arrange on top.

I chose heirloom cherry tomatoes. I got them from Trader Joe’s, but you can use sliced regular tomatoes, too. Or olives, artichoke hearts, caramelized onions, whatever floats your boat.

I filled in the gaps between my cherry tomato mosaic with little gobs of goat cheese.

This is a Minimal Monday style recipe. I didn’t even roll out the puff pastry, so you can transfer it from the package directly to a baking sheet. No flour, no rolling pin, no tricky transfer of the dough to the pan.

Heirloom Cherry Tomato Tart
serves 4 as an appetizer, or 2 for dinner
oven to 425F
1 sheet puff pastry, thawed
4 oz marscapone cheese (about 1/2 an 8 oz container) at room temperature
juice and zest of 1/2 lemon
about 1 lb heirloom cherry tomatoes (you won’t need quite that many) cut in half
1 or 2 ounces goat cheese for filling in the gaps
several large leaves of basil cut in thin ribbons, for garnish
salt and fresh cracked black pepper

Set the pastry sheet on a parchment lined baking sheet. No need to roll it out any further. Score a line around the edge of the pastry with a bread knife, about 1/2 inch in from the edge. Don’t cut all the way through. This will make a frame around your tart, and the pastry will puff up nicely around your filling when it bakes.
Mix the marscapone cheese with the lemon juice and zest. Add salt and black pepper to taste. Stir until the mixture is smooth. If you are using another kind of cheese, you may not need the lemon.
Spread the cheese evenly over the pastry, within the little frame that you etched in the dough. I first add the cheese in little blobs all over the dough, and then spread with a knife.
Arrange your tomato halves any way you like over the cheese.
Fill in the cracks with little bits of goat cheese.
Bake for about 20-25 minutes, until the crust is browned and everything is bubbly.
Garnish with ribbons of fresh basil.
Eat right away.

I have a busy week ahead, how about you?

One year ago today—

Blackberry Walnut Bran Muffins

Sundried Tomato and Zucchini Pizza with Goat Cheese #SundaySupper

We eat takeout pizza all the time (too often, to be honest) but it’s been practically forever since I’ve made one at home. I don’t know why I don’t make them myself more often – they’re so easy and are ready to eat in just about the same time that it would take delivery to get to the house anyway. Plus it’s so much fun to come up with different topping ideas!

For this pizza, I really wanted to do something with sundried tomatoes and goat cheese. I added red onion, which is one of our favorite pizza toppings, zucchini to add some freshness, and a garlicky, lemony oil to keep the flavors nice and bright. It ended up having a great balance of fresh and earthy flavors that made it perfect for early Spring.

Pizza dough can be difficult to work with, but it’s much easier to handle if you let it come to room temperature before you ty to shape it. I also find that it’s easier to make two small pizzas instead of one big one. Stretching the dough super thin and cooking it at a high temperature results in an amazingly light and chewy crust that’s slightly charred on the edges. So much better than delivery!

Sundried Tomato and Zucchini Pizza with Goat Cheese #SundaySupper

Author: Lauren Keating

Serves: 4

Ingredients

10 ounces pizza dough
10 sundried tomato halves
1 tablespoon olive oil
1 tablespoon minced garlic
1 lemon, juiced
1 zucchini, very thinly sliced
¼ red onion, very thinly sliced
2 ounces soft goat cheese (chevre), crumbled
2 ounces shredded mozzarella
crushed red pepper flakes

Preparation

Preheat oven to 500ºF. If you have a pizza stone, put it on the bottom rack of your oven. Bring the pizza dough to room temperature.
Bring a small pot of water to a boil. Remove from heat and add the sundried tomatoes. Let sit for 10 minutes, or until the tomatoes are soft and plump. Drain and chop the tomatoes.
In a small bowl, combine the olive oil, garlic, and lemon juice.
Divide the dough into two portions; shape each portion into a round about ¼ inch thick. Brush with the garlic oil. Scatter half the tomatoes over each dough portion. Top with a single layer of zucchini slices, then with red onion. Scatter the cheeses over the top and sprinkle with red pepper flakes.
Carefully transfer the pizzas to the preheated pizza stone or to a heavy duty baking sheet. Bake 10-12 minutes, or until the cheese is melted and the edges of the dough are puffed and charred. Serve with additional red pepper flakes.

Nutrition Information

Calories: 450 Fat: 30.3 Carbohydrates: 35.4 Fiber: 3.6 Protein: 10.2

3.2.2265

This week, with the help of our host, Tammi from Momma’s Meals, the Sunday Supper crew is proving that a meal doesn’t have to contain meat to be delicious, nutritious, and filling!

Salads, Soups, Stews and Starters

“Meat”balls

Pastas, Pizzas and Casseroles

Burgers

Tacos & Everything Wrapped

Other Main and Side Dishes

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Herbed Salmon Spread

We are still vacationing, so here is the last of my “auto posts” for the week! I am sure I am missing my kitchen by now… Whenever I am craving a quick snack, I always gravitate towards a baguette in my kitchen. I am such a carb-a-holic! One of my favorite snacks to make is this herbed salmon spread using goat cheese as the base. It is so easy to make with a blender or Magic Bullet, and goes great on crackers or bread. Last time I made it, I served it as an appetizer with some sour dough bread and it was a hit! The best part is once you make it you can store it chilled for a few days and enjoy it day after day. Now go ahead and get your snack on!

5.0 from 1 reviews

Herbed Salmon Spread

Save Print

Prep time

5 mins

Total

5 mins

Type: Appetizer

Serves: 2

Ingredients

½ cup smoked salmon
¾ cup spreadable goat cheese
½ tsp dill
¼ tsp basil
¼ tsp oregano
¼ tsp ground black pepper

Instructions

Add all ingredients to a Magic Bullet cup or blender and blend until well combined.

Makes 1 cup

3.2.2089

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