We spent the afternoon at the Iranian Festival down in the Park Blocks (next to the Saturday Farmer's Market) where we enjoyed listening to unique ancient and modern Iranian music and also ate some delicious food.
This evening it was time to try a new recipe and it is so delicious I want to share it.
You'll need Pepperidge Farm pastry sheets, milk, fresh basil, cherry tomatoes (I used heirloom) and a small amount of herbed goat cheese plus one egg yolk.
Thaw puff pastry sheets (one for two people). Cut four strips off one side about one inch wide. Then cut the remaining dough in half. Place the squares on parchment paper lining a large baking sheet. Using the four strips, cut each in half and arrange them around the square edge. Make an egg wash with the egg yolk and about 1 tablespoon water. Brush it all around the edges and bake at 400 degrees for about 22 minutes.
Whisk together 2 ounces of herb-flavored goat cheese with a tablespoon of milk (I added some finely chopped green onion with chives) while the pastry is baking.
Take pastry out of the oven and divide the cheese mixture among the center of the tart, spreading it and pressing lightly to deflate the center. Top cheese mixture with cut cherry tomatoes, season with sea salt and pepper.
Bake an additional 5 minutes. Garnish with fresh basil after you remove them from the oven. Serve hot or at room temperature.
Recipe from the current Cuisine magazine.
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