Roasted Tomato, Basil and Goat's Cheese Tart

I found this recipe in a magazine called Donna Hay Magazine: Special Made Simple (issue 40). It's an easy recipe and super delicious! For those of you who claim to not like goat cheese, you really should give it a chance. In this particular recipe, the taste of the cheese is more subtle because of all the other flavors; like the onions, the puff pastry, and basil. But if you really have a strong aversion to goat cheese, then I think you can also do a mostly ricotta filling. Tomorrow, I'm going to mix my left over ricotta with spinach and use the last of the puff pastry sheets. We'll see how that goes.


Ingredients:

• 1 small red onion, chopped
• 2 Roma tomatoes, sliced
• 1 clove garlic
• 1 tablespoon olive oil
• 200g goat cheese
• 1/4 cup fresh ricotta
• 2 tablespoons chopped basil leaves
• 1 teaspoon lemon juice
• sea salt
• black pepper
• 1 sheet store-bought puff pastry
• extra virgin olive oil, for drizzling

Directions from the Magazine:

• Preheat oven to 390 degrees
• Combine the onion, tomato, garlic and oil in a baking dish. Roast for 20-25 minutes.
• Combine the goat's cheese, ricotta, basil, lemon, salt, pepper and roasted garlic in a bowl.
  
• Cut pastry sheet in half and score the edges with a knife to make a border.
• Place on a baking tray, spread over the goat's chesse mixture and top with onion mixture. Drizzle with oil and bake for 15 minutes or until pastry is puffed and golden.
• Serves 2
  

Let's go through it step-by-step.
Preheat the oven to 400 degrees (Yes, I know the directions say 390, but my oven doesn't have a 390 knob).
While the oven warmed up, I chopped the red onion and garlic then sliced the tomatoes. Afterwards, I put the onion, tomato, and garlic in a baking dish that I covered in olive oil, then popped it in the oven for about 20 minutes.

While the vegetables baked, I mixed the goat cheese, ricotta, basil, salt and pepper in a bowl. The goat cheese was difficult to mix at first, so I placed it on top of my stove top so the that the heat of the oven would soften up the cheese a bit.Afterwards, I cut a sheet of the puff pastry in half and scored the edges. Then, I spread the cheese mix onto the puff pastry. Eww, please don't judge me for wearing my ugly winter sweater. It's comfy and I was just chillin' at home. Hooray for pang bahay.
Then place the baked veggies on top of the cheese. Drizzle olive oil over the pastry.

Place back into the oven for about 15 minutes.
Done! Now you have a beautiful tart - flaky, light, buttery and bursting with flavor.



ENJOY!