Tarts: Tomato and Feta & Pear and Gorgonzola

Tarts are a quick and easy appetizer to make when you don't have too much time. Here are two samples I pulled from W&S's Cooking for Friends (which I highly recommend).


The first tart is a tomato and feta tart. I love tomatos so this was a favorite for me.

1 sheet pff pastry, thawed
1 cup cherry tomatos, halved
6-8 heirloom tomatos, thinly sliced (the brighter the better)
6 oz crumbled feta
1 tblespoon fresh oregano
4-6 springs fresh thyme
salt and pepper

Preheat oven to 400 degrees. On a lightly floured surface, roll pastry sheet into a 9x13 rectangle about 1/8 inch thick. Cut in half into 2 rectangles. Transfer these to a rimmed baking sheet. With a fork prick each rectangle evenly over the entire length to assure even cooking. Fold in 1/2 inch of each pastry along edge to create a border.

Arrange cherry tomato halves, heirloom slices and feta on top. Sprinkle with oregano, season with S&P and top with thyme sprigs. Bake until puffed and golden brown, approx. 20 minutes. Remove from oven and cut each into 4 pieces.


The next was a pear, gorganzola and walnut tart which was pretty effin good I might say.

1 sheet pff pastry
2 pears, halved, cored and thinly sliced
6 oz crumbled gorgonzola
2 tbspn chopped walnuts
1 tbspn chopped fresh rosemary
2 tbspn honey

Repeat instructions above.

On the second go 'round we metled some butter and brushed it on the edges which we cooked it a tad too long so you'll notice a slight burn on the middle edges. Don't use the butter!

Anyways, these were quick, easy and wonderful. You can mix and match your favorite ingredeints for a quick tart. The possibilities are endless!