Simple Rib Eyes and Tomato Tarts w/ goat cheese & Basil


 
Don Cash

Don Cash

TVWBB Gold Member
Yeah, we've seen rib eye cooks a million times before...and they are delicious but I wanted to showcase my wife's side dish, tomato tarts from Cuisine Magazine. So, you guys are getting a post. They were done in the oven but paired with a grilled rib eye and, voila, it can go in the "grilling" section of TVWBB. This was one awesome meal! The tarts stole the show but the rib eyes were incredible too.

Rib eyes seasoned with S&P and ready to go on.

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Rib eyes done and resting.

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Plated with the star of the show.

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Wish I had documented the tart assembly but there were Molson Canadians to drink out by the grill.
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Here's the tart recipe if you want it. It's great!


Tomato Tarts with Goat Cheese and Basil

2 sheets frozen puff pastry
1 egg yolk beaten with 1 Tbsp water
2 oz. herb flavored goat cheese, softened
2 Tbsp. milk
8 ea. red and yellow cherry tomatoes, halved
2 Tbsp minced basil

Thaw puff pastry according to package directions. Preheat oven to 400 deg.

Cut one sheet into 4 even squares. Place squares on a parchment-lined backing sheet. Cut remaining sheet into 8 strips, each 3.4" wide. Cut the strips in half to make 16 strips, 4 to 5 inches long each.

Place 4 strips around the edge of each pastry square, overlapping corners. Brush pastry edges and corners with egg wash. Bake until puffed and brown, 22-24 minutes.

Whisk together goat cheese and milk. Divide cheese mixture among centers of baked tarts, spreading it with a spatula and pressing lightly to gently deflate centers. Top cheese mixture with tomatoes, season with salt and pepper.

Bake tarts 5 minutes. Remove from oven and garnish with basil.


I don't see anty reason this couldn't be done on the kettle instead of the oven...Next time!!


Thanks for viewing!
 
Beautiful! But wait--this is a grilling forum--where are your grill pictures? Oh, but I can't say anything, I haven't posted any pictures.
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I swear I will, as soon as my wife's back yard project is complete.
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Great looking stuff Don especially the tart.

I bake stuff a lot on the grill. I figure if it can be done in an oven i can be done in a kettle. I jut try to run the dome temp to whatever the oven temp should be for that particular item and seems to work good.
 
I just saw a recipe similar to this and wanted to try it this weekend.

(I have an abundance of jersey tomatoes & zucchini).

Great cook! Great Idea!

This is NOT my cook or recipe. Ijust wanted to share it. (if mine looks half as good... I'll take some pics)

From Emeril's new book "From the Farm to the Fork" (via seriouseats.com)

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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese
- serves 4 -

Adapted from Farm to Fork by Emeril Lagasse.

Ingredients
1 sheet frozen puff pastry, thawed
3 tablespoons olive oil
2 cups thinly sliced well-washed leeks (white part only)
Salt and freshly ground white pepper
1 pound medium heirloom tomatoes, stem ends trimmed
8 ounces zucchini, ends trimmed
5 tablespoons extra-virgin olive oil
5 ounces goat cheese, at room temperature
1 teaspoon fresh thyme leaves
2 heads Roasted Garlic (recipe follows)
1/2 cup finely grated Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh basil leaves

Procedure
1. On a lightly floured surface, roll out the puff pastry dough to 1?16- inch thickness. Cut out a 12-inch round, and place it on a rimmed baking sheet lined with parchment paper. Chill the dough in the freezer for at least 15 minutes or up to an hour.

2. Preheat the oven to 450°F.

3. Heat the olive oil in a 10-inch sauté pan over medium to medium-low heat. Add the leeks, ½ teaspoon salt, and 1/8 teaspoon white pepper. Cook, stirring as needed, until the leeks have softened, 5 to 7 minutes. Remove the pan from the heat and transfer the leeks to a plate; let them cool until you're ready to assemble the galette.

4. Slice the tomatoes into ¼-inch-thick rounds, and arrange them in one even layer on a wire rack set over a baking sheet. Sprinkle with ¼ teaspoon salt, and set aside to drain for 10 minutes.

5. Meanwhile, slice the zucchini into 1/8-inch-thick rounds. In a small bowl, mix the zucchini slices with 1 tablespoon of the extra-virgin olive oil, ¼ teaspoon salt, and 1/8 teaspoon white pepper. Set aside.

6. In a medium-size bowl, combine the goat cheese, thyme, ½ teaspoon salt, ¼ teaspoon white pepper, and 2 tablespoons of the extra-virgin olive oil. Mix well with a rubber spatula. Squeeze each head of roasted garlic over the bowl, pressing the soft cloves out of the peel. Mix until the goat cheese is smooth and the mixture is uniform.

7. Remove the baking sheet from the freezer (it is okay if the dough is frozen-- it will soften by the time you complete the assembly) and spread the goat cheese mixture evenly over the dough, leaving a 1-inch border around the edges. Spread the sautéed leeks evenly over the goat cheese. Blot the tomatoes dry and arrange them in a concentric pattern over the leeks. Arrange the zucchini slices in a concentric pattern over the tomatoes. Sprinkle the Parmesan evenly over the top. Fold the border of the pastry up and over the edge of the tomatoes.

8. Bake the galette for 20 minutes, or until the crust is golden and puffed.

9. Remove the galette from the oven, sprinkle the fresh basil over the top, and drizzle with the remaining 2 tablespoons extra-virgin olive oil. Set the galette aside for at least 15 minutes before slicing and serving.

</div></BLOCKQUOTE>
 
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