Perhaps like me you often find yourself cooking something brand new whenever you have company for dinner. I don’t know why I do that to myself, after all, you don’t know how it will taste or turn out, but I suppose it’s b/c we’re inspired to try new things. This evening I made this simple, fast, yet tasty meal for me and my guest. These little wonders are called roasted tomato tarts and I am happy to share the recipe with you below. I served it with arugula. I just love the peppery flavour of arugula.
roasted tomato tarts
Cut 1 sheet of thawed store-bought puffed pastry into 4 and place on a baking tray lined with parchment paper. Combine 1 cup fresh ricotta with 1/4 cup grated parmesan, sea salt and cracked black pepper. Spread the ricotta over the pastries leaving a border. Top each pastry with 3 cherry tomatoes. Drizzle with olive oil and sprinkle with thyme leaves. Bake in a preheated 355 degree oven for 35-30 minutes or until pastry is puffed and golden. Makes 4.
On our way to Chadsey Cairn’s Winery we stopped for lunch at The Tall Poppy Cafe in Wellington, ON and this is some of what we ate and shared. And no, I was not happy about sharing the chocolate thingy you see above. You think I’m making that name up, but I can assure you I’m not. My friend Frank asked for, “the chocolate thingy” and when I turned around to see what he was referring to, the name on the card did indeed read: chocolate thingy. I love that, because ultimately that is a name we will all remember. And it was oh so good. That is a piece of white chocolate on top, not butter. It looks deceiving. We thought it was butter too, but it wasn’t.
Coming up in the next post will be images of what we listened to at Chadsey’s. Bet you can’t wait, huh?
Oh, and if you picked up the July issue of Profile Kingston magazine, look for yours truly on page 34.