Thursday, September 13, 2007

Oven Roasted Tomato & Braised Leek Puff Pastry Tart with Goat Cheese


A nice neighbor of mine gave me a nice big basket of nice grape tomatoes and I really wanted to put them to good use. I started thumbing through some recipes that I'd cut out over the years and had, uhh, 'filed' in my buffet table and came across one that I believe was originally published in an issue of Food and Wine. My rendition turned out quite a bit different but absolutely delicious. (note there's only half of one in the photograph;-) Yeah, it was that good.

RECIPE:
Oven Roasted Tomato and Braised Leek Puff Pastry Tart with Goat Cheese
  • One sheet of frozen, commercial puff pastry (like Pepperidge Farm), thawed
  • About 1 c of grape tomatoes, halved lengthwise
  • 1 tbsp olive oil
  • 2 large leeks, white and tender green parts only, rinsed very well and sliced lengthwise
  • 1/4 c of vegetable stock, water or white wine (braising liquid)
  • salt and pepper
  • 3 oz (one small log) of goat cheese, crumbled
  • chopped fresh basil, about 2 or 3 tbsp, to garnish
For the tomatoes
  • preheat oven to 400
  • place the sliced tomatoes, cut side down, on a baking sheet
  • sprinkle with salt and pepper
  • roast tomatoes for about 15 minutes, or until starting to caramelize slightly
  • remove from oven and let cool
For the leeks
  • raise the oven temp to 425
  • slice the leeks into semi circles and toss with the olive oil and salt and pepper
  • arrange evenly on a baking sheet
  • roast for 20 minutes, tossing once
  • add the braising liquid and roast another ten minutes , or until very tender (if leeks are not tender, a bit more liquid can be added at this point, just roast a little longer until tender)
  • remove from oven and let cool
For the pastry
  • on a lightly floured surface, gently roll out the puff pastry (the dough should be thawed but kept cold in the refrigerator until ready to use)
  • invert a 12 in plate on top of dough and cut around it to make a 12 in circle of dough
  • return dough to refrigerator on some waxed paper until ready to bake
To assemble the tart
  • reduce oven temp to 400 and remove the pastry from the refrigerator
  • spread the leeks evenly over the tart, leaving a 1 in edge all around
  • sprinkle the cheese and tomatoes evenly over the leeks
  • bake for about 25-30 min until the crust, tomatoes, and cheese is just starting to brown
  • remove from oven and sprinkle with the chopped basil and some freshly ground black pepper
  • allow to cool slightly, cut into wedges and enjoy!

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