Heirloom Tomato Tart & Lemon Basil French 75
Heirloom Tomato Tart
Ingredients
- 1 sheet frozen puff pastry, thawed (see package)
- 4 ripe heirloom tomatoes, thinly sliced
- 6 ounces crumbled goat cheese
- Salt and freshly ground black pepper
- Extra virgin olive oil for drizzling
- Seasonal microgreens or herbs for garnish
Directions
Step 1
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Step 2
Unfold pastry and roll out into a 9” x 13” rectangle. Place on baking sheet. With a fork, prick the pastry evenly all over. To create a border, trace a line half an inch in from the edges of the pastry, slicing only halfway through it.
Step 3
Spread goat cheese inside the border. Arrange sliced tomatoes over it, evenly. Season with salt and pepper. Drizzle with olive oil.
Step 4
Bake until pastry is puffed and golden brown, about 20 minutes. Remove from oven and transfer to a work surface. Garnish with microgreens or herbs. To serve, cut into squares.
Lemon Basil French 75
Ingredients
- 1 ounce basil simple syrup (make ahead – see step 1)
- 1 ounce gin
- 1/2-ounce lemon juice
- 4 ounces prosecco
- Basil leaves
Directions
Step 1
Make basil simple syrup: Combine 1 cup water, 1 cup sugar and 1 cup fresh basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes. Strain syrup into a sterilized glass jar; discard basil.
Let cool, then cover and store in refrigerator for up to 1 month.
Step 2
Fill a cocktail shaker with ice and add the gin, simple syrup, and lemon juice. Shake well and strain into a Champagne flute. Top with prosecco and garnish with a basil leaf.
Pair with the heirloom tomato tart and enjoy!
Courtesy of porchlightgatherings.com
Katie Barnes and Rachel Johnson, chef-owners of Porch Light Gatherings
