tomato, kale, and goat cheese tart


After being gone for a week, we came home to a bounty of veggies anxious to be eaten. Last night I came home from work and the last thing I wanted to do was go to the grocery store. That seemed a little too normal, and my mind still wanted to be on vacation. So, I did the scariest thing... I looked in my pantry, fridge, and freezer to see what I could come up with. This is always so hard for me to do. It's so much easier for me to find a recipe and go to the store for those specific things. But, since we were just coming home from a trip and trying to keeping our spending under control after a week of eating out for practically every meal, trying to put a meal together with what we had seemed like the smart choice.

We had an old, semi freezer burnt box of puff pastry, loads of sun sugar tomatoes, lots of fresh kale, and some left over goat cheese from our cooler of road trip snacks. This is what we came up with--and it was pretty good.


Tomato, Kale, and Goat Cheese Tart

1 sheet of puff pastry
2 cloves of garlic, minced
1 cup of halved cherry or grape tomatoes (we used sun sugars)
2 or 3 leaves of kale, torn or chopped
1/2 cup of goat cheese, crumbled
Olive oil
Salt and pepper

Preheat your oven to 350. Spread out your sheet of puff pastry on some parchment paper or a silpat sheet if you have one. If you want to, roll it out a little with a rolling pin so it's not so thick. Spread a little bit of olive oil on the dough and throw it in the oven for 10 minutes. I always find that when I use puff pastry for a tart the dough is always a little undercooked if I don't bake it for a little bit before I add the toppings, so this will help with that. While that's baking you can cut your tomatoes in half and tear or chop up your kale.

Pull the puff pastry out of the oven when it is just starting to turn a golden brown and start piling on your toppings. I added the garlic first, then the goat cheese, the kale, and the tomatoes on top. Finish it with some olive oil drizzled on top and a sprinkle of salt and pepper.

Bake for 25-30 minutes or until the edges start to turn a light brown.