Roasted Tomato Tart

During the summer, when there is an abundance of cherry tomatoes, I always make Blake and I a roasted tomato and rosemary dish that we pair with goat cheese and french bread.  I made a similar recipe here on the blog, but substituted grapes for the tomatoes and it was fantastic! You can find it here. This recipe would be perfect for a holiday party or as a simple snack.  If you substituted pizza dough for the puff pastry, it'd make a delicious and healthy pizza as well.  I don't know what it is about rosemary but I love it. If Blake would let me, I'd put it in everything! It's the one herb I grow religiously.  It's not nearly as fragile as Basil, and it can handle a few forgotten waterings if you are as forgetful as I am.  It also manages to survive through much of the fall and winter as long as it doesn't get too cold, and when you live in Michigan, this is a must.



INGREDIENTS:
15-20 cherry tomatoes - sliced in half
2-3 sprigs rosemary
5-6 garlic cloves
2 Tbs. olive oil
1 frozen puff pastry - defrosted
1 small package goat cheese
2 Tbs. diced onion
salt and pepper to taste

1.  Begin by cutting your cherry tomatoes in half, as well as peeling 5-6 cloves of garlic.  Leave the garlic cloves whole, and use 2-3 sprigs of rosemary. Coat everything generously with oil, salt, and pepper.  If you add a bit too much oil, don't worry.  You will use it to pour over the tart to add a bit more flavor.  The cooking process basically infuses the oil with garlic and rosemary flavors and it is purely amazing. Bake for 20 minutes at 350

2.  After defrosting your frozen Puff Pastry, bake at 400 degrees for roughly 10-12 minutes.  Once the puff pastry begins to turn golden brown, take it out of the oven.

3.  Chop up the roasted rosemary and mix with the goat cheese.  Spread dollops of the goat cheese on the puff pastry delicately. Place back in the oven and allow the goat cheese to warm for about 5 minutes.
4.  Take out the pastry and spread the now warm cheese so it is covering the pastry evenly.  Dice up 2 tbs. onion and the garlic cloves from the roasting process and sprinkle atop the cheese.

5.  Place the tomatoes on top of the pastry and goat cheese mixture.  Place in the oven for 5-10 more minutes or until the puff pastry is golden brown.  Pour any extra oil from the tomato roasting over top and cut into slices.