Thursday, May 20, 2010
I made these tomato, basil and goat cheese tartlets last weekend inspired by a recipe from the last Whole Foods cooking class I attended. Click here for the recipe. I made a bunch of modifications including swapping out the olivada (the olive, garlic, thyme and olive oil puree) for tomato and basil and used herbed, crumbly goat cheese instead of goat brie. I used a small wine glass (or maybe it was a champagne glass?) to cut out the circles.
These were awesome and really simple appetizers. Puff pastry is my new best friend.