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Tomato Basil And Goat Cheese Tart Recipe Video
|Frozen puff pastry sheet||1 , Defrosted|
|Egg white||1 Large|
|Dijon mustard||1 Tablespoon|
|Basil leaves||8 Large|
|Campari tomatoes||8 , halved (Windset Farms)|
|Extra virgin olive oil||1 Tablespoon|
|Goat cheese||1⁄4 Cup (4 tbs), crumbled|
|Kosher salt||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 667 Calories from Fat 368
% Daily Value*
Total Fat 41 g62.7%
Saturated Fat 12.1 g60.7%
Trans Fat 0 g
Cholesterol 32.8 mg
Sodium 878.9 mg36.6%
Total Carbohydrates 55 g18.3%
Dietary Fiber 13.5 g53.9%
Sugars 27.8 g
Protein 26 g51.5%
Vitamin A 183.3% Vitamin C 210.7%
Calcium 39.4% Iron 19.6%
*Based on a 2000 Calorie diet
On a clean work surface, lay out the sheet of puff pastry and cut a 1/2" strip off of each side of the rectangle. Brush the outside of the puff pastry rectangle with the egg white and cut 1/2" strip to fit around as a border. Place on a baking sheet covered with parchment paper and pierce the pastry all over with a fork. Bake for 8 minutes and remove from oven to cool for 10 minutes.
Brush Dijon mustard over the inside surface of the tart. Place basil leaves on top of the mustard and arrange Campari tomato halves on top of the basil leaves. Drizzle extra virgin olive oil over the Campari tomatoes and scatter goat cheese on top.
Season the tart with salt and return to the oven. Bake for 15 minutes or until golden brown. Serve immediately.
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