Roasted tomatoes in any form are welcome in my gullet anytime.
Add goat cheese, sour cream and mustard, and I start start gazing off into space, distracted and oblivious.
I suppose there are some who would say I’m like that all the time, but they’d be wrong. It’s more like half the time: the half that I spend looking at delicious-looking recipes like this one.
Tomatoes are starting to come on in my garden. I’ve gotten about six smallish ones, and there are dozens and dozens of green ones.
I’ll be out of town for a week here pretty soon, and I’m worried I’ll miss a huge chunk of the harvest. Whatever I get, though, will find its way onto the puff pastry in this recipe. A combined spread of sour cream and dijon mustard, as well as goat cheese and herbs all promise layers and layers of flavor.
Last summer, I wrote about TOMATO COBBLER and it was my favorite Loaves & Dishes recipe of the year.
TOMATO AND GOAT CHEESE TART promises to be just as good.