Goat cheese and Tomato Tart

  • Okay I post my dinner on Facebook often and my friends are like you have to give me that recipe. So, I decide to dedicate my blog to some of my favorite recipes. Since I am writing a cookbook, might as well give you guys a preview. I hope you enjoy these recipes.  I love to eat and  I love food. My father was a chef and my mom was his assistant but I believe she was the better cook.  No offense dad, but mom could throw down.  I love infusing cultures. Like my andouille spring rolls, Asia and Cajun flare, yes these are awesome dipped in a remoulade sauce I make. So today recipe is from last night dinner. Tomato and Goat Cheese Tart with a herb salad drizzled with my homemade organic Strawberry Balsamic Glaze. Enjoy!! The recipe is for 1 or for 2 to shareLove to hear your thoughts. How did it turn out? And did you do something different to make it your own? Spill the beans.

    Ingredients

    • 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
    • Good olive oil
    • 1 medium onion cut roughly
    • 2 large garlic cloves, cut into thin slivers
    • Sea salt and freshly ground black pepper
    • 2 teaspoons minced fresh thyme leaves
    • 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
    • 2 ounces garlic-and-herb goat cheese
    • 2 1 inch tomatoe slices/ one whole slices and cut the other slice in 4 halfs
    • 2 tablespoons  fresh organic parsley

    Directions

    Unfold a sheet of puff pastry on a lightly floured surface. Using a 6-inch wide saucer or other round object as a guide, cut 1 circle from the sheet of puff pastry. Put the scrapes in a freezer bag and use later. Place the pastry circle on 1 sheet pan lined with parchment paper and refrigerate until ready to use.

    Preheat the oven to 425 degrees F.

    Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 10  minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme and continue to cook for another 5 minutes, until the onions are lightly browned. Remove from the heat.

    Using a sharp paring knife, score a 1/4-inch-wide border around  pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

    Place the onion mixture on the circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart and the halfs around the whole slice. Brush the tomatoes lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on the tart.

    Bake for 15  minutes, until the pastry is golden brown.  Serve hot or warm.

    This recipe was inspired by Ina Garten from Barefoot Contessa.

    Herb Salad and Strawberry Balsamic Glaze Dressing

    Easy get a bag of organic Herb Salad from your grocery store

    Now the glaze.

    Ingredients:

    • 1 cup of balsamic vinegar (organic)
    • 2 tbs of organic cane sugar
    • 6 medium organic strawberries cut in half
    • Parmesan shavings for garnish

    Put all ingredients in a sauce pot and let simmer on medium low for about 20 minutes or until it starts to have a syrup consistency.

    Once you have made the glaze let it cool. Pour cooled glaze in a blender and puree the glaze until the strawberries are completely pureed. Pour in a dressing container. Drizzle over the salad and cut parmesan shavings over top ( optional)

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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