Small Plates
Tomato and Goat Cheese Tartlets
The much-anticipated tomato season is upon us! The colorful and juicy fruit is overflowing in the bins of our local farm, and the choices are bountiful. Nonetheless, my favorites, dubbed “snacking tomatoes” by my husband, are the small, round, and oval globes that burst in the mouth with a spray of sweet, sun-kissed flavor. They are hard to resist during the eight weeks a year when this fruit reigns supreme as a versatile, eat out of hand fresh, a must-add to salads, and a crucial ingredient to can for those dark winter days when nothing hits the spot like a pot of bubbling tomato sauce made from backyard garden-ripened tomatoes. These tartlets are perfect for those dog days of summer when the oven may only be turned on for a few minutes at a time. Rather than spending time in the kitchen, time is best spent on the porch, sipping something delicious and lingering outside during the entire golden hour when life seems just a bit more perfectly painted. Puff pastry, when rolled thin, cooks in mere minutes. The tomatoes need little time during peak season to caramelize and become even sweeter and more delightful. The acidity of the goat cheese tames the sweetness and rounds out the flavor of the tart. A few basil leaves add a lovely color contrast and a peppery jolt. These little baby pies are perfect for a light supper on nights where good company and a bottle of chilled wine are all that is needed to nourish the mind, body, and spirit.
