One of the things I like to do on Saturday is go to the farmer’s market. Then I make a tart with some of the produce.
This week, we have tomatoes, pea shoots, and arugula.
I use Schaer puff pastry. It’s the only gluten free puff pastry I’ve found.
The first thing is to prep all the ingredients. Set oven to 400 to preheat. The frozen pastry can be defrosted by leaving out for three hours, or using the bread defrost setting on your microwave.
When the oven gets to about 300, put the pastry in on a greased cookie sheet. Par bake for six minutes.
Slice your tomatoes and other toppings. I considered some prosciutto from La Quercia, but kept it simpler this week,
Crumble goat cheese (or mozzarella, or feta, or whatever softer cheese you like). Put on the tomatoes and other stuff. Salt and pepper. Then put in the oven for 16 minutes.
I’m considering a similar tart with apples for dessert tonight. We harvested our apples today.
About a third of a bushel basket.