Oven roasted tomato and goat cheese tarts
Roast
Roasting
I've had this recipe bookmarked for some time now... ever since I was paired with my newbie blogger and saw it on her blog. So simple, but it works so well. The recipe originally called for puff pastry, which I always have a hard time finding. So I took the opportunity to use up some of the phyllo dough stashed in the freezer. It made for a light and crispy base for the sweet roasted tomatoes. I used olive oil instead of the typical butter to brush between the layers of phyllo; I think it prevented them from browning as much as it would have with butter, but I also felt the final product was a lot lighter than a buttery version would have been. Feel free to use either. I am counting down the days until I'll have my own bounty of tomatoes fresh from our patio garden. But alas... me thinks it will be quite some time before our little plants bear fruit...
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