Barefoot Bloggers: Tomato and Goat Cheese Tarts

I have nothing but love to share with these tarts. They are one of the most delicious savory recipes I’ve ever made. And to be honest, I was skeptical about the outcome because goat cheese is one of those ingredients I can take or leave. Until now, my preferred way to experience goat cheese was lightly breaded and fried. (Who could argue with fried cheese?) One of my favorite restaurants serves a little round of fried goat cheese next to a bed of wilted spinach, a fabulous combination. After trying Ina Garten’s tarts, though, I may have to promote goat cheese to one of my standard refrigerator ingredients.

There are limitless possibilities for this recipe. By changing the vegetable, the cheese, or even the herbs, you could create an entirely different tart. I think I’m going to spend some more time in my kitchen with this assignment. How about spinach with mushroom and smoked gouda? Or what if you just topped the tomatoes with crispy panko crumbs? Ooooh- imagine feta, sundried tomatoes and olives. The ideas just keep coming. Puff pastry rocks my world.

Thanks so much, Anne Strawberry, for choosing this recipe. You can find the original version here.