Tuesday, October 27, 2009

Vermont Cheese Council

The Vermont Cheese Council and I have come together in a fun new way. Every month on the Cheese Council's e-newsletter, I will be sharing flavorful recipes highlighting Vermont's fine cheeses.

Sign up for the newsletter at http://www.vtcheese.com/

September recipe:

Cheese Recipe of the Month
By Courtney Contos, Executive Chef for Cook Academy

Savory Harvest Tarts with Tomatoes and Blue Cheese
Makes two tarts

1 sheet (about 1/2 pound ) frozen puff pastry, thawed
1-1/2 cups Blue Cheese (crumbled)
1/2 cup Parmesan cheese
1-1/2 pounds (about 2 large tomatoes) vine-ripened tomatoes, sliced thin
1 small red onion, halved and sliced thin
2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped Italian parsley leaves

Preheat oven to 425F.
On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 15 by 13 inches. Halve pastry lengthwise, forming two 15- by 7-inch rectangles.

Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork, press border to seal. Transfer rectangles to a large baking sheet.

Sprinkle each tart evenly with Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with blue cheese. Season with fresh ground pepper to taste.

Bake tarts in upper third of oven 14 to 16 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.

*Serve as hors d'Ĺ“uvre’s, as a garnish to your favorite salad, or along side grilled steak or roasted chicke
n. Delicious as they are,-hard not to eat the tarts right out of the oven!

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