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Haystack Mountain Goat's Cheese and Tomato Tart Print Email


1 large square frozen puff pastry
4 ounces Haystack Mountain goat’s cheese
¼ cup basil leaves, torn
1/4 tsp oregano, chopped
1/4 tsp chopped garlic
2 Roma tomatoes, thinly sliced
Extra virgin olive oil

1.Cut the sheet of puff pastry into 4”X4” squares. Cut a right angle into opposite corners of each square about ½ inch from the edge. Do not allow the cuts to connect on the other two corners of the pastry. Fold the pastry over so that the corners line up with the central square of the dough. This will form small twists at the corners where the cuts did not meet.

2.Toss the tomato slices with the herbs, garlic, kosher salt to taste, black pepper to taste and a small drizzle of olive oil.

3. Divide the tomatoes between the tart shells and then crumble the goat cheese over the tomatoes.

4. Bake in a 450 degree oven for 12-15 minutes or until the dough is a deep golden brown n the bottom of the pastry.

5. Cool to room temperature and serve.
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