Goat Cheese Tomato Sausage Tart
This goat cheese tomato and sausage tart is a great appetizer or light meal paired with a glass of wine.
Servings: 4 servings
Ingredients
- 1 bunch spinach washed
- 1 clove garlic
- 1/2 cup pitted kalamata olives
- 1/4 cup sundried tomatoes
- 2 tablespoons extra virgin olive oil
- 1 sheet puff pastry thawed but still chilled
- 3 ounces goat cheese
- 2 large tomatoes sliced
- Handful cherry tomatoes halved
- 1 link sweet Italian sausage
- Salt & pepper to taste
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Combine the spinach, garlic, olives and sundried tomatoes in a food processor. Process until finely chopped. With the processor running, drizzle in the olive oil. Scrape down the sides and process again for a few seconds until a pesto/paste forms. Set aside.
- Lay the puff pastry sheet on the parchment paper lined baking sheet. Using a rolling pin, roll it out a few times to flatten and even it out.
- Spread the pesto (you'll probably have excess pesto left over) on the puff pastry covering the entire sheet except a 1 inch border around the sides.
- Dot the goat cheese on top of the pesto.
- Layer the tomato slices on top of the goat cheese in rows. Use the cherry tomatoes in between the larger slices.
- Lastly, crumble the sausage on top of the tomatoes and season the whole thing with salt and pepper.
- Bake for about 20-22 minutes until puffed and golden around the edges.
- Remove from the oven and let cool for 5-10 minutes before slicing.
Notes
Suggested wine pairing: Frei Brothers Reserve Sauvignon Blanc
Nutrition
Serving: 1SERVING | Calories: 261kcal | Carbohydrates: 13g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 16mg | Sodium: 453mg | Fiber: 3g | Sugar: 4g