As I worked my way through the gorgeous rows of produce at Green City Market this past Saturday, I kept envisioning all of the items I collected cooked and nestled atop layers of buttery puff pastry. Now, if I was my mom, I would simply roll and fold (and roll and fold again… and again… and again) my way to homemade puff pastry heaven; however, I’m not nearly as savvy as my mom is with regard to making baked goods. Thus, instead of rolling and folding, I walked and stopped (and walked and stopped again) until I was in front of the correct freezer door in my local grocery store and picked up the next best thing to homemade: Pepperidge Farm. Pepperidge Farm sells frozen puff pastry sheets that are great to use when you need puff pastry in a pinch. So, while I’m excited to tackle the challenge of making homemade puff pastry one day, I should probably invest in a rolling pin first.
Okay, back to the tart. Given that I functioned in my typical grocery shopping fashion at the farmers’ market — purchasing anything and everything cute and/or delicious looking — I wasn’t sure how the random variety of flavors I picked out would come together as a cohesive unit. However, I was pleasantly surprised and somewhat amazed with how well everything melded together. The flavors of this tart scream spring and will leave your heart content. The purple spring onions provide a super savory flavor, the golden tomatoes a silky sweetness, the garnishes a fresh peppery bite, and the herbes de provence goat cheese an earthy heartiness.
Blissful Basil’s Purple Spring Onion and Golden Tomato Tart (Serves 6)
* 1 package frozen pastry sheets (2 sheets)
* 1 egg white
* 1 bunch purple spring onions, ends removed
* 2 tbsp butter
* 2 medium golden tomatoes, sliced and seeds removed
* sea salt and freshly ground black pepper
* 6 oz Prairie Fruits Farms Chèvre with Herbes de Provence or other herbed goat cheese
* 1 handful watercress, stems removed
* Edible flowers for garnishing, if desired
1. Heat oven to 400°. Place baking sheet in oven to heat. Remove pastry sheets from package and let thaw for 40 minutes on a baking sheet layered with parchment paper.
2. When pastry sheets have thawed, unfold them next to one another and put them together to make one longer pastry sheet. Using your fingers, smooth the connecting seam. Remove any excess pastry sheet that hangs off the pan. Slice 1-inch strips off each side of the large pastry sheet. Using a pastry brush, brush edges of pastry sheet with egg white. Place each strip of pastry dough atop the edges of the pastry sheet to create an outer edge. Brush entire sheet with egg white and, using a fork, poke holes up and down the center of the puff pastry sheet. Refrigerate pastry sheet for at least 30 minutes prior to baking.
3. When ready to bake, transfer the cooled parchment paper and pastry sheet to the baking sheet that has been heating in the oven. Bake the puff pastry for 15-18 minutes or until puffed and golden brown. Let cool.
4. While the puff pastry is baking, heat butter in a large nonstick skillet over medium-high heat. Cut the purple spring onions in half and sauté in pan with sea salt and black pepper for 6-8 minutes or until wilted and tender. Remove from pan and set aside.
5. Using the same pan, cook the tomato slices with salt and pepper for 1-2 minutes on each side or until tender.
6. Spoon goat cheese atop cooked puff pastry. Gently spread the cheese, being careful not to break apart the top of the pastry, until the tart is evenly coated. Arrange the golden tomatoes and spring onions and garnish with watercress leaves and edible flowers. Serve immediately and enjoy!