Here is another of those recipes that you can improvise and tailor to what you have on hand. This is a delicious brunch or lunch with a good green salad.
Roasted Tomato and Pesto Tart with Goat Cheese
1 package frozen puff pastry (I use this one– its expensive, but worth it)
1 cup pesto, store-bought or homemade (below)
Basil leaves for garnish
Put cut up heirloom tomatoes on a baking sheet, scatter a clove or 2 of peeled chopped garlic, drizzle with olive oil, salt, pepper, and roast at 400 degrees, about 30 minutes, or until tomatoes are starting to brown. Cool on baking sheet, allowing juice to revert back into the tomatoes.
Defrost Pastry according to package directions:
- Heat oven to 400
- Put pastry on parchment paper on a baking sheet
- Spread with Pesto
- Arrange roasted tomatoes over the pesto
- Crumble goat cheese on top
- sprinkle with Coarse Sea Salt and Pepper
- turn edges of the pastry up and pinch slightly
- Bake for about 30 minutes, or until pastry is puffed and golden and cheese is melted.
- Scatter basil leaves on top
- Serve Immediately
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times
in a food processor. (If you are using walnuts instead of pine nuts and
they are not already chopped, pulse them a few times first, before
adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food
processor is on. Stop to scrape down the sides of the food processor
with a rubber spatula. Add the grated cheese and pulse again until
blended. Add a pinch of salt and freshly ground black pepper to taste.