Zucchini, Tomato, Goat’s Cheese & Pesto Tarts
If you like your pastry crisp and fluffy then I say puff pastry is the way to go. Spread the base with a lemony, thyme goat cheese, and add some thinly sliced zucchini and tomatoes for an easy to make, flavorful lunch or dinner for the whole family.
This time of year, just before Christmas, store-bought frozen puff pastry is a lifesaver. I always keep a package or two stashed in the freezer since I can knock out this recipe or an easy apple tart in no time at all for visiting guests who happen to arrive on the door step over this festive time of the year. I think most of us would be hard-pressed to tell the difference between store-bought and homemade puff pastry. I don’t use many processed products as you know. When I do, I read the labels and ingredient lists very carefully. I’m looking for a short list of good quality ingredients. For puff pastry, I’m looking for real butter because shortening or any other kind of fat will have a far inferior taste to those made with butter alone.
If you can, take the package of puff out of the freezer and let it thaw in the fridge overnight. Store bought pastry needs to thaw completely before using it. If your running late and need to use it last minute take it out the freezer, remove from the box, and allow to sit for ten to 15 minutes before very carefully working with it. You don’t need it too warm because the dough will be too limp to shape and the butter will start melting between the layers. It needs to feel slightly chilled when shaping.
Before you bake, there are two things to remember. Preheat your oven and make sure the temperature is very hot before you place your puff pastry inside. You want the heat to raise the pastry quickly and give it that crispy texture your mouth is looking for.
Here’s a chef’s tip. To make a tart with a light crisp outside crust, lightly score a border around the entire edge with a paring knife and then prick everything inside this border with a fork. The edges will puff up while the center stays down.
Zucchini, Tomato, Goat’s Cheese & Pesto Tarts
Serves 4
Ingredients:
¼ cup goats cheese
½ to 1 lemon, zest and juice of (depending on how lemony you like things to taste)
1 teaspoon fresh thyme leaves
2 small zucchinis cut into thin rounds
16 cherry tomatoes cut into thin rounds
1 sheet ready-rolled puff pastry, cut into four even portions
Pesto:
3 tablespoons olive oil
1 cup loose basil leaves
1 clove garlic, peeled
Preheat oven to 425’F
How to make:
In a bowl, mix together the goats cheese, lemon zest, juice and thyme, until smooth.
Place the pastry quarters on a sheet pan. Spread each portion with the cheese mixture, leaving a ¼ inch border. Layer the slices of zucchini and tomatoes on top, leaving the border uncovered.
Lightly season with sea salt and freshly ground black pepper, then brush the edges with a little olive oil, place into the hot oven and bake for 25 to 30 minutes or until golden in color and crisp.
Meanwhile, make the pesto by blending all the ingredients together in a blender until smooth.
Remove the sheet pan from the oven and dot each tart with pesto and a twist of black pepper, serve.