heirloom tomato tart

Seriously, there is nothing I love more than fresh summer heirloom tomatoes. Baked, fried, grilled or fresh, no matter how you slice them (pun totally intended) they are amazing.

Since it’s summer, I’m always looking for fresh and light ways to highlight these fantastic flavors, and this tart is the way to do it.

Flakey puff pastry, creamy goat cheese, and pesto all work together to create the perfect summer bite.

Ingredients:

1 sheet puff pastry, unrolled

4 oz cream cheese, softened

6 oz goat cheese, softened

2 clove garlic

handfull fresh dill

handfull fresh basil

1 egg yolk

1 Tbsp evoo

1/2 tsp salt

4 heirloom tomatoes, top and bottom’s cut off, and sliced in 4 - 5 slices

1/4 cup pesto, homemade or store bought

Directions:

Preheat pizza girl oven for 10 minutes. Top on 3, bottom on 3 1/2.

Defrost puff pastry according to direction. cut into a 8 inch circle over flour. (you want flour on the bottom of the crust to prevent sticking). Use extra pastry to create a small crust around the outside of circle. Use fork around pastry to poke holes, to prevent rising too much.

In a medium sized bowl, whisk together cream cheese, goat cheese, evoo, fresh herbs, egg yolk, salt and garlic. Spread cheese mixture over puff pastry.

Top with sliced tomatoes.

Bake for about 20 minutes; checking occasionally, to make sure pastry cooks through.

Drizzle with pesto.

Alternatively, Preheat oven to 430.

Bake in oven according to puff pastry directions. Approximately 25 minutes.