Slowly, I can see the light! Soon I am finished with all the cakes and stuff, except one apple tart, that I am gonna bake tomorrow early morning. The reason is that it is a puff pastry based tart and this is the best eaten fresh, right? Yesterday, I made the pastry, this time I used Michel Roux's recipe for the classic puff pastry and I am absolutely thrilled about it! It is amazing!
I was more than curious how it turned out and to find it out I baked these goat cheese and tomato tarts with dried tomato crumble for lunch. To take a break from baking and stirring creams, I decided to share the recipe before I go back to the kitchen.
100 g flour
50 g butter
1/2 egg yolk
Preheat the oven to 180°C. Roll out puff pastry and cut out circles. Now prick the middle of the circles with a fork 5 times. Place a slice of goat cheese in the middle, sprinkle some honey on top and put a tomato slice on it. For the crumble cut dried tomatoes and rosemary and together with the flour, butter and egg yolk and a some salt (if the dried tomatoes are not salty) prepare the crumble and sprinkle it on top of the tomato. Bake for 10-15 minutes.