Monday, 9 June 2014

Goat Cheese and Tomato Tarts or Salad



When I open up the fridge and look at my ingredients I often see a couple of ideas at the same time. This is a good example of using almost the same ingredients two different ways. I have made some vegetable and goat cheese tarts on puff pastry and also a potato salad which could also be served with puff pastry that is cut into strips and twisted like a bread stick. I have used a beautiful extra virgin olive oil from Corsica as a perfect compliment. This organic oil is produced by my new friend Emilie. It is a mild, fruity oil with the faintest bit of pungency at the end. Beautiful!


 These are the olive blooms and trees from Domaine Oltremonti Olive Groves in Corsica, France.


You will need:

  • 1 sheet puff pastry - thawed to room temp per box instructions
  • 2 onions - sliced in quarter moon slices
  • 2 tbsp mild and fruity oil - Like Domaine Olremonti from Corsica in France (more to serve)
  • 1 tsp apple cider vinegar
  • salt and pepper to taste
  • a few boiled waxy new potatoes - sliced 
  •  young soft goat cheese/ chevre - as much as you like crumbled
  • thick slices of ripe tomatoes
  • fresh basil leaves
  • fresh thyme leaves
  • 2 cloves garlic 

Step 1: slice and cook onions in some exceptional extra virgin olive oil like a mild and fruity Domaine Oltremonti.....


and a splash of good quality apple cider vinegar. I cook on medium heat, stirring often for approx 20-25 minutes to get nice lightly carmelized onions. Set aside.



Step 2: boil some new potatoes until cooked and tender. A waxy potato works best here.


Step 3: gather all your ingredients, slice potatoes, garlic and slice tomatoes.


Step 4: slice the store bought puff pastry into 4 pieces or cut out circles if you prefer. Layer your ingredients in any way you like. If you like lots of goat cheese, smear on a layer directly on pastry, layer potatoes, tomatoes, a sprinkle of thyme, a few garlic slices, top with salt and pepper and bake in a 375 oven until puffed and browned. Layer them all the same or completely different. Once they come out add another drizzle of beautiful olive oil and perhaps a sprinkle of salt and pepper.

.
serve with a green salad and you have a nice appetizer or lunch.


Take the same ingredients and create a delicate potato salad with oil and apple cider vinegar dressing.


If you have a beautiful bottle of extra virgin olive oil USE IT!!! It is best used when fresh don't save it and have it go rancid....use it lavishly and enjoy it everyday. 

You are worth it!







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