Tomato Tart

Tomato Tart

  • 1 sheet puff pastry, thawed
  • 1 egg + 1 tsp. water
  • 4 oz. goat cheese
  • Zest of one lemon
  • 1 Tbsp. fresh chives, minced
  • Kosher salt & freshly cracked black pepper
  • 1 tsp. extra virgin olive oil
  • 4 slices bacon
  • 6 oz. fresh spinach
  • ½ onion, diced
  • 2 cloves garlic
  • Kosher salt & freshly cracked black pepper
  • 2 large tomatoes, sliced
  • Extra virgin olive oil
  • Balsamic vinegar (optional)

Preheat oven to 400° Roll the sheet of puff pastry out on a piece of parchment paper until it fits a cookie sheet pan. Transfer to the sheet pan. Fold over a 1” border on all sides then score the inside edges with the tip of a knife. Top the puff pastry with another piece of parchment and a second sheet pan to weight it down. Bake for 15 minutes. Remove the top baking sheet and parchment paper. Dock the inside of the puff pastry rectangle with a fork. Brush the edges with the eggwash and bake an additional 10 minutes or until lightly browned.

Meanwhile, combine the goat cheese, lemon zest, chives, salt, pepper and olive oil. Set aside.

In a large saute pan, cook off the bacon. Remove from the pan and crumbled when cooled. To the hot pan, add the onion and cook until it becomes translucent. Add in the garlic and spinach and cook until the spinach wilts down. Season with salt and pepper lightly.

Once the puff pastry is cooked, remove from oven and let cool. Top with the goat cheese mixture followed by the spinach-onion mixture, crumbled bacon, and finally the sliced tomatoes. Drizzle with a bit of the olive oil and balsamic if you like. Season with salt and pepper. Slice and serve.

Serves 6