From the demo: Savory Custards
Recipe Courtesy of Chef Rushayne
Ingredients:
4 large ripe tomatoes, sliced (they don’t have to be heirloom, but heirloom tomatoes will add beautiful contrast in both flavor and color)
About ½ lb. puff pastry dough (8 oz. by weight)
½ bunch fresh basil, chopped
½ bunch fresh oregano, chopped
High quality olive oil
3-4 cloves fresh garlic
Goat cheese of your liking (a beautiful harder goat cheese you may like is Midnight Moon)
METHOD:
If using frozen puff pastry, allow it to thaw until pliable. While the puff pastry is thawing, peel your garlic cloves and smash them to release the juices. Place these into a pot with about a ½ cup of your olive oil. Allow the flavor of the garlic to permeate the oil over low heat; if you’d like, you can also add some of your basil and oregano to your oil. Once your puff pastry is completely thawed, dock it with a fork (create small holes to prevent it from rising), leaving the outside ridge un-docked. Preheat your oven to 350. Remove your garlic oil from heat and brush some over the portion of dough that you have docked. Sprinkle your chopped oregano and basil onto the oil and then layer on your tomato slices. Sprinkle a goat cheese of your liking over the tomatoes (the amount is at your discretion) and bake for 15-20 minutes, until dough is golden brown and edges of tomatoes begin to darken. Serve immediately.
Serving suggestion: This tart would be a delightful summer meal if topped with a simple salad made by tossing arugula, butter lettuce and freshly prepared balsamic vinaigrette together. Enjoy!
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