My friend, Dana and Dave Lieberman's Roasted Tomato and Goat Cheese Tart
My friend Dana and I have been friends forever! Well, since 1989, anyway. Our interests have evolved together. Beginning with Rupert's night club and champagne on Tuesday nights back in the day, dancing at Prince's club First Avenue on Saturday nights, "Progressive Music Night" on Wednesday's at Classic, seeing one of our favorite singer/songwriters, Dan Wilson whenever possible (we still do that!) and moving from our nights out to hanging at home and discussing the different Food Network shows over one, maybe two glasses of wine (don't get me wrong we talk about other stuff too!) Through it all, we have been friends and confidantes and I love her to pieces!
Dana always is in the know when the FN celebs are in town promoting a new book and has met Mr. Tyler Florence on many occasions. Together, we went to see Mr. Dave Lieberman in Minneapolis last winter and watched him cook and then bought his cookbook, Dave's Dinners and spoke briefly with him while we had our books signed. Al, Carlos and Iwere going to Dana and Bob's house for dinner the following night and she made recipes from the book.
Here is a recipe I have made several times now and look forward to making this summer with my abundance of Roma Tomatoes:
Roasted Tomato and Goat Cheese Tart
8 plum tomatoes halved lengthwise
Extra-virgin olive oil
Salt and freshly ground black pepper (does anyone NOT grind fresh pepper these days?)
2 garlic cloves, finely chopped
About 20 sfresh thyme sprigs
1 sheet frozen puff pastry, thawed
2 ounces of fresh goat cheese
Preheat the oven to 400 degrees.
Put the tomatoes on a baking sheet and drizzle them generously with olive oil. Toss to coat evenly, then place them cut-side up. Season the tomatoes with salt and peper to taste and sprinkle the chopped garlic evenly over each tomato. Lay about 12-15 thyme sprigs over the tomatoes. Roast the tomatoes in the oven until soft but still holding their shape, about 25 minutes. Remove from the oven and allow to cool slightly . Then pinch off the skins, being careful not to damage the shape of the tomatoes.
Unfold the puff pastry onto another baking sheet. Brush the surface of the pastry well with olive oil. Lay the tomatoes, cut-side up, evenly over teh pstry, leaving a 1-inch border around the edge. Fold the pastry edges up, creating a 1/2 inch border. Press the edges to seal and brush with olive oil. Season the tomatoes with a little more salt and pepper and bake until the cruse gegins to puff and brown, about 20 minutes. Carfully remove the tart from the oven and crumble the goat cheese evenly over it. Return the tart to the oven and bake until the cheese begins to brown and the crust is golden, about 10 minutes longer.
Allow the tart to cool slightly before cutting and serving.
The first time I made it was for Easter at my sister-in-laws, and I tell you what we just about dove into it before we left. This is a sure fire winner!
Dana always is in the know when the FN celebs are in town promoting a new book and has met Mr. Tyler Florence on many occasions. Together, we went to see Mr. Dave Lieberman in Minneapolis last winter and watched him cook and then bought his cookbook, Dave's Dinners and spoke briefly with him while we had our books signed. Al, Carlos and Iwere going to Dana and Bob's house for dinner the following night and she made recipes from the book.
Here is a recipe I have made several times now and look forward to making this summer with my abundance of Roma Tomatoes:
Roasted Tomato and Goat Cheese Tart
8 plum tomatoes halved lengthwise
Extra-virgin olive oil
Salt and freshly ground black pepper (does anyone NOT grind fresh pepper these days?)
2 garlic cloves, finely chopped
About 20 sfresh thyme sprigs
1 sheet frozen puff pastry, thawed
2 ounces of fresh goat cheese
Preheat the oven to 400 degrees.
Put the tomatoes on a baking sheet and drizzle them generously with olive oil. Toss to coat evenly, then place them cut-side up. Season the tomatoes with salt and peper to taste and sprinkle the chopped garlic evenly over each tomato. Lay about 12-15 thyme sprigs over the tomatoes. Roast the tomatoes in the oven until soft but still holding their shape, about 25 minutes. Remove from the oven and allow to cool slightly . Then pinch off the skins, being careful not to damage the shape of the tomatoes.
Unfold the puff pastry onto another baking sheet. Brush the surface of the pastry well with olive oil. Lay the tomatoes, cut-side up, evenly over teh pstry, leaving a 1-inch border around the edge. Fold the pastry edges up, creating a 1/2 inch border. Press the edges to seal and brush with olive oil. Season the tomatoes with a little more salt and pepper and bake until the cruse gegins to puff and brown, about 20 minutes. Carfully remove the tart from the oven and crumble the goat cheese evenly over it. Return the tart to the oven and bake until the cheese begins to brown and the crust is golden, about 10 minutes longer.
Allow the tart to cool slightly before cutting and serving.
The first time I made it was for Easter at my sister-in-laws, and I tell you what we just about dove into it before we left. This is a sure fire winner!
Love the updates and new pictures.
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