Tomato Tart - Fore Street Restaurant

Tomato Tart - Fore Street Restaurant

Ready in 1h

Tops with dollop of herbed goat cheese mousee (could do craime fraiche?)

Video of how to make:


2 Jet Star Tomatoes; More if doing large tart
2-3 Tblsp Olive Oil; maybe less
2-3 Tblsp Sherry Vinegar; or less
2 Tsp Summer Savory; eyeball it (large pinch)
Puff Pastry
Goat Cheese Mousee
3-4 ounces Goat Cheese; softenend, room temp
3 tablespoons Milk or Heavy cream
1/4 cup Heavy cream
Salt & pepper
Fresh Thyme
Fresh Chives; &/or any other herbs

Original recipe makes 1 Servings



2 (or more) Jet Star Tomatoes (can use Campari)

Puff Pastry

Olive Oil

Sherry vinegar

Summer Savory

Tomatoes - could use sweet beefsteak, heirloom or other kind?

Coat bottom of small individual skillet (oven proof) with olive oil and Sherry vinegar and Summer Savory. Cuts Jet Star tomatoes in half, squeezes out excess juice and places them cut side up in pan (bilini? Pan?).

Puts a round of puff pastry over top, puts in wood burning oven.

Turns it upside down onto a plate.

Tops with dollop of herbed goat cheese mousee (could do craime fraiche?)

Video of how to make:

The show (mentioned above) gives a quick description of how they make this. The thing they said was that the chef uses Jet Star tomatoes and it's only available certain times a year. I thought the tomato they used looks like Campari tomatoes so I just used some of those. I drizzled some Sherry vinegar and olive oil into the bottom of an oven safe skillet; about 2-3 Tbsp of each; sprinkle some summer savory in the mix; then cut tomatoes in half and remove the seeds and excess liquid and place the tomatoes on the vinegar and oil skin side down; place a round of puff pastry just the same size as the inside of the pan over the tomatoes; place the pan into a 400 degree oven until the puff pastry puffs and browns slightly; remove the tomato tart from the pan by flipping it out onto a serving dish so the puff pastry in on the bottom and the tomatoes on top; top with a big scoop of goat cheese mousse (recipe below).

I made the goat cheese "mousse" by bringing about 3-4 oz of goat cheese to room temperature; use a hand held mixer to soften the goat cheese further and add a few tablespoons of heavy cream (or milk) to the cheese; in a separate bowl I beat about 1/4 cup heavy cream and whipped it then folded it into the creamy goat cheese; fold in a pinch of salt, pepper and chopped fresh thyme and chives. I wanted the texture to be light an fluffy as it looked on the show so that's why I folded the cream in like that.

This was very good with the vinegar and herbs and the goat cheese mousse but I might have left the whole thing in the oven another 5 minutes after it started to brown because the dough on the inside (near tomatoes) was almost under done.

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