Tomato, Goat Cheese and Basil Tart



2 sheets frozen puff pastry, thawed using manufacturers directions

10.5 oz. Soft Goat Cheese

Salt ,to taste

1/2 tsp black pepper

10 firm Roma tomatoes, sliced thinly

1/2 cup loosely packed Basil, chopped

Preheat the oven to 375 degrees.

Roll out pastry sheet to 1/8 inch thickness. Place on a baking sheet lined with parchment.

Spread half of the goat cheese evenly over the pastry , leaving a 1/2 inch edge.

Arrange the sliced tomatoes. Sprinkle the half the pepper and salt, salt , to taste over the top of tomatoes. Drizzle a small amount of olive oil over tomatoes. Roll edges around outside of tart to form a crust. Repeat with remaining pastry.

Bake for about 15-18 minutes or until golden. Remove from oven and sprinkle the chopped basil over the top of the tarts. Serve immediately.

Eggplant – Chevre Tart




1 tablespoon active dry yeast

2/3 cup lukewarm water

1 3/4 cups flour

1 tsp. salt

1 tablespoon olive oil


4 tablespoons olive oil

1 large garlic clove, minced

1 eggplant, cut into small 1/2 inch cubes

3 medium tomatoes, peeled, seeded and mashed into a pulp

10 oz. creamy goat cheese

1/2 cup pine nuts

1 tsp. fresh thyme

1 tsp. salt

1/2 tsp. black pepper


Combine the yeast and the lukewarm water in a small bowl, stirring to blend. Set aside to bloom. Combine the flour, salt and olive oil in a bowl of a food processor fitted with a metal blade. Process until mixture looks like crumbs. Pour the yeast mixture into the food processor and process until the dough just begins to form a ball.  Place in greased bowl and cover . Allow to rise until doubled in bulk.

Turn dough onto a floured surface and roll out to a 12-13 inch circle. Place on a floured baking sheet, and set aside.

Preheat the oven to 425 degrees.


In a skillet , heat 3 tablespoons olive oil over medium heat and add the minced garlic, then add cubed eggplant. Cook stirring frequently, until eggplant softens and turns brown, about 10 minutes. Remove from heat and allow to cool slightly.

With a pastry brush, apply a 1 inch border with olive oil all around the outside edge. Spread the tomatoes evenly over the crust, sprinkle the thyme, salt and pepper over the tomatoes.. Spread the eggplant over the tomatoes. Crumble the goat cheese over the top of the eggplant and scatter the pine nuts over the cheese.  Bake for 20 minutes or until crust is golden and cheese is softened.

Goat’s Cheese Galette


Olive Oil Pastry:

1 cup flour

1/4 cup olive oil

1/4 tsp. salt

1/4-1/3 cup cold water

In a bowl ,add the dry ingredients and whisk together. Add the olive oil and cut in with a fork. Gradually add water , just enough for the dough to come together. Form into a disk; wrap in plastic wrap and refrigerate for 30 minutes.

Roll out into 12 inch circle.


1 tablespoon olive oil

2 onions sliced

1 tsp. fresh thyme

1/2 cup whole milk ricotta cheese

1/3 cup goat’s cheese

2 tablespoons kalamata olives , chopped

1 egg, beaten

1/4 cup heavy cream

Preheat oven to 350 degrees.

In a skillet with a lid, add olive oil and onions. Cover and cook on medium- low heat for 30 minutes. Remove from heat add the thyme and allow to cool. Meanwhile roll out the crust. Place on parchment lined baking sheet. Spread the cooled onions over the top of the crust leaving a 1 inch border of crust. Crumble on the goat’s cheese and ricotta. Sprinkle on the olives. In a small bowl, whisk together the egg and cream. Fold over the crust onto the top of galette. Pour the cream mixture over the top. Bake for 45 minutes or until golden brown.

Oh man are these Lamb Burgers with Fennel Jam and Goat’s Cheese good, yum!



Fennel Jam:

1 tablespoon olive oil

1 fennel bulb, julienned

1 onion, julienned

1 clove garlic, minced

2 tablespoon white wine

2 tablespoons brown sugar

salt and pepper, to taste

Lamb Burger:

2 tablespoons olive oil

1 large onion,  minced

2 cloves garlic, minced

2 lbs. ground lamb

2 tsp. fresh oregano

1 tsp. fresh thyme

1/2 tsp. black pepper

salt, to taste

6 onion rolls

3/4 cup soft mild goat cheese

1 tomato, sliced

1/2 red onion, thinly sliced

Fennel Jam:

In a large saute pan heat the olive and add the fennel and the onion. Saute until caramelized, about 15-25 minutes. Toss as it caramelizes. Once caramelized, place in a bowl of a food processor fitted with a metal blade and puree. Add the puree back to the saute pan along with the garlic, brown sugar, wine and salt and pepper; cook until thickened. Adjust seasonings , if needed. Set aside.


In a saute pan, heat 1 tablespoon of olive oil and add the onions and garlic and cook until fragrant. Do not burn garlic. Set aside to cool. In a large bowl add the oregano, thyme, pepper and salt. Once the onion mixture is cooled add to the bowl with the lamb. Mix together well; form into 6 burger patties. Heat cast iron pan with 1 tablespoon olive oil  and sear the burgers about 4 minutes per side. When the burgers have 1 minute left on final side top with goat’s cheese and sliced red onions, cover for final minute.

Spread the bottom half of buns with fennel jam. Top with burger then place the tomatoes on top of the onions and goat’s cheese. Serve warm.