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Campari Tomato Basil and Goat Cheese Tart

• 1 sheet frozen butter puff pastry, defrosted
• 8 Windset Farms^TM Campari tomatoes, halved
• 1 Tablespoon Dijon mustard
• 1 Tablespoon extra virgin olive oil
• 1/4 cup goat cheese, crumbled
• 6 – 8 large fresh basil leaves
• 1 large egg white
• 1/4 teaspoon kosher salt
• parchment paper

Preheat the oven to 400F. On a clean work surface, lay out the sheet of puff pastry and cut a 1/2 inch strip off of each side of the rectangle. Brush the outside of the puff pastry rectangle with the egg white and cut 1/2 inch 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 the oven to cool for 10 minutes.

Brush the Dijon over the inside surface of the tart. Place the basil leaves on top of the mustard and arrange the tomato halves on top of the basil leaves. Drizzle the extra virgin olive oil over the tomatoes and then scatter the goat cheese over the tomatoes. Season the tart with the salt and return to the oven. Bake for 15 minutes or until golden brown. Serve immediately.

Serves four.

About the chef

Passionate and talented, head chef Dana Reinhardt creates truly inspired recipes showcasing all Windset Farms Products.