Roasted Tomato, Green Chile & Goat’s Cheese Tart

SUMMER TOMATOES 7Serves 4-6

1 ¾ lbs cherry tomatoes
¼ cup olive oil
1-2 tsp salt
1-2 tsp chile molido mild
14 oz. puff pastry
3 oz. soft goat’s cheese
½ package New Mexico green chile, rehydrated

Preheat the oven to 220°.

Slice the tomatoes in half and place them on a baking sheet, cut side up. Drizzle with the olive oil and sprinkle the salt and chile molido over the top. Place the tomatoes in the oven and cook for 1 ½-2 hours until the tomatoes have lost their moisture. They should be soft and slightly chewy. Remove from the oven.

SUMMER TOMATOES 3SUMMER TOMATOES 4

Increase the oven temperature to 425°.

Place the puff pastry on another baking sheet. Place the tomatoes on the puff pastry, leaving a small border along all the edges. Slice the green chile into strips and add to the tomatoes then crumble the goat’s cheese on top.

SUMMER TOMATOES 5SUMMER TOMATOES 6

Place the baking tray in the oven and bake the tart for 15-20 minutes until the pastry is lightly browned and the cheese warm and melted. Slice into squares and serve hot or at room temperature.

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One thought on “Roasted Tomato, Green Chile & Goat’s Cheese Tart

  1. Pingback: Sweet as candy | The Chile Trail

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