Wednesday, 3 September 2014
Tomato Feta Tarts!
Summer Tomatoes? We still have tomatoes coming ripe on the vine, fast and furious!! This week I'm offering another way to use those plump, juicy tomatoes!! I decided to show off my beautiful tomatoes in a tart! YUM!!
This colorful tomato tart will surely impress friends; no one has to know how quickly it comes together. My freshly snipped herbs, right out of my herb garden add a fragrant finishing touch.
1 package frozen puff pastry sheets, thawed
4-8 tomatoes, sliced (depending on size 8 Roma, 4 heirloom)
1/2 cup Kalamata olives, chopped
8 ounces crumbled feta cheese
2 T. extra virgin olive oil
1/4 c. chopped fresh herbs (oregano, basil, thyme, chives, parsley)
Preheat oven to 400 degrees F. Place the pastry sheets on a lightly floured work surface and roll into 2- 8 x 12 inch rectangles. Pierce dough with fork. Cut the pastry sheet into 24 squares if using small tomatoes, cut into 18 squares, if you are using larger tomatoes, place on silpat lined baking sheet. Place 1 tomato slice on each pastry square. Top evenly with olives and feta, drizzle with olive oil.
Bake for 15 to 18 minutes or until pastry is puffed and golden. Sprinkle with herbs before serving. Makes 18 -24
Our good friends, Ruth and Jim flew up to Seattle from Scottsdale for a visit this week. We took them to Lake Chelan, one of our favorite Summer destinations! Ruth and I started right out the first day at 6:30 to Chelan Butte, about 2000 elevation gain in 4 miles, then we did the challenge ending about another mile and 1000 elevation gain approx.
After the hike, we went to Karma winery, one of my favorites for lunch and post hike wine tasting! After, we tasted wines at Nefarious and Tsillon.
One of our favorite dinner spots is Sorrento's at the Tsillon winery. Delicious Italian food! It was a fabulous day, great wine and friends, can't beat that combo! Today we are off to golf at Desert Canyon!!