RECIPE: Zucchini, tomato, kalamata and onion tart with herbed goat cheese
Yields 4 portions
1 cup thin sliced zucchini
1 cup sliced tomatoes
¼ cup kalamata olives
¼ cup thin sliced red onions
¼ cup fresh basil
Olive oil as needed
½ cup grated parmesan
Salt and pepper (as needed)
2 eggs (whisked with a touch of water)
1 cup chevre goat cheese
Chopped parsley, basil and chervil
1 10/12 inch sheet puff pastry
Cut pastry into fourths, form sides like pie crust, brush lightly with egg wash and bake half way. Mix vegetables, parmesan, a little olive oil, basil and salt/pepper together and fill middle of half cooked pastry. In 350 degree oven bake pastry until golden brown. Mix herbs and goat cheese together and place on top of pasty and serve.
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