For this month's Secret Recipe Club, I was assigned Gastronomical Sovereignty. I was so excited because Kristy always has the sweetest things to say and her blog is simply beautiful. Her recipes are organic and fresh...and that's why I chose her tomato & zucchini tart for my recipe to recreate this month. I must admit that since Penelope was born, I haven't been great about making healthy choices. I haven't had nearly as many vegetables as I'd like. And so when I found this recipe which called for fresh tomatoes and zucchini, I knew it would be a great Friday evening dinner for Shaun and me. Oh and I should mention that it was incredibly simple and quick - just the kind of recipe I can handle these days as a working mom with a 3 month old and a hungry husband at home. While Kristy made one big tart that was then cut into pieces, I made individual tarts because, well, breaking out a rolling pin was just too much work for me.
Tomato, Zucchini + Goat Cheese Tarts
*Adapted from Gastronomical Sovereignty
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
On a flat, dry surface, sprinkle some flour. Unfold the puff pastry.
Cut into 4 squares and place on the baking sheet. Prick all over with a fork. Crumble the goat cheese over the pastry, leaving a small border around the edges of each tart.
In a bowl, coat the zucchini slices with olive oil, salt and pepper. Place onto the tarts. Top with tomatoes.
Bake for 20 minutes.
This was such a great, fresh, easy dinner! Thanks Kristy for the recipe. I could see using this as a base for so many other options too! Next time, i can't wait to add some garlic and herbed goat cheese to the mix, as well as fresh basil (which the original recipe calls for and which I forgot :/)
I hope you all have a great week!
p.s. thank you all so much for your kind words about my sweet Chloe girl. Though it has been incredibly tough and sad for my family, we know she is in a better place. Give your 4-legged friends extra hugs today :)