September 24, 2012

Personal Campari Tomato, Basil and Goat Cheese Tarts

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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

Ingredients
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

Click here for more of my SRC reveal posts!





11 comments:

Shari TheSaucyGourmet said...

So glad you like this recipe, it is one of my favorite! I love that you made them into individual serving, awesome idea!

Gingered Whisk said...

These look great! :)

SallyBR said...

Beautiful presentation, I love individual servings, portion control by default (yeah, right... if we can stick to having just one, correct?)

nice post, good luck with everything you have ahead, a plate full, but life is better when we go on the fast lane!

Kels @ K and K Test Kitchen said...

What a great snack! I love the addition of the Dijon mustard.

Asiya @ Chocolate and Chillies said...

This is perfect for lunch! Great SRC pick!

Amy CookingAdventures said...

These looks amazing! Great SRC choice!

Kristi @ My San Francisco Kitchen said...

Looks so fresh and delicious!! I love tomato and basil ANYTHING :D

Kitchen Ninja said...

I love the individual size -- perfect!

Kirstin said...

Oh wow...this looks amazing and would be a perfect lunch

karen nelson said...

This will make for a yummy, quick breakfast..thanks for sharing.

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nicole @ i am a honey bee said...

ooo fun! these would be great for lunch, dinner or if cut up smaller an appetizer for a party. awesome pick