Heirloom Tomatoe and Blue Cheese Tart

ninnymary

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I love both blue cheese and goat cheese. This tart is super easy and looks very impressive. I often take it to parties.
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I used Hillbilly and Anna Russian tomatoes. I usually use a round tart pan but I've lost the bottom to it and had to do a square. A round tart looks prettier.
 

journey11

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It looks delicious, Mary. :drool What do you use for your crust, looks like phyllo dough?
 

seedcorn

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You are an adopted southerner...... Pix but no recipe?

See what you adopted Bay? Serves you right!

Oh yes, I now have tomatoes by the 5 gallon buckets! :p
 

ninnymary

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The recipe calls for blue cheese or half blue cheese and half goat cheese. I usually do the half and half suggestion. This time I didn't have blue cheese and I made it all goat cheese. I think I prefer the all goat cheese but that's just my taste.

1 sheet frozen puff pastry sheet
6 oz. cheese (either blue, goat, or half of each)
1/2 to 2 tablespoons milk or half and half
2 to 3 med. heirloom tomatoes
1/2 teaspoon minced fresh thyme
salt and pepper
olive oil

Thaw pastry sheet, roll on floured surface, and put in 9 inch tart pan. Put in freezer to chill for 15 minutes then bake in 400 degrees for 20 minutes till golden brown. Let cool for about 15 minutes.

In small bowl, mix cheese with a little of the milk and stir till you get a spreadable consistency. You want it somewhat thick and lumpy.

Slice tomatoes into 1/4 inch and spread on paper towels and blot to remove most of juices.

Spread cheese on baked tart. Add tomatoe slices in a tightly packed single layer.

Sprinkle with thyme, salt and pepper. Drizzle with olive oil.

Bake for another 10-15 minutes until tomatoes have collapsed and crust is a deep golden brown

Let stand 20-30 minutes before serving. Serve warm

Mary
 

canesisters

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OMG!!! Do you ship???? To VA????
My plain'ol sandwich has suddenly become unaccptable for lunch today......
 

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