It’s funny what we do and don’t know about our coworkers. I once knew the ins and outs of a former colleague’s tumultuous relationship all because she spoke just a little too loudly while she was chatting on the phone with her girlfriends. Sure, it’s an interesting story, but please, leave your drama at home. This week, I learned something much more appealing about one of my current coworkers: she has a green thumb. A really green thumb! Check out the treasures she shared with me from her home garden:
I was so excited to get the beautiful tomatoes and fresh herbs (including rosemary, basil and parsley) home so I could whip something up. Brian was out for the evening, so I had the kitchen and the menu planning all to myself. Instead of going straight for the tomato-basil combination, I decided to make something that would highlight the fresh rosemary. I had a sheet of puff pasty in my freezer and some shallots and goat cheese hanging around, too. This is how they all came together:
I paired the pastry puffs with a small salad and a glass of crisp white wine. It was the perfect summer dinner to treat myself with. I recommend you do the same sometime soon.
Summer Tomato Pastry Puff
Makes 6 puffs
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon roughly chopped fresh rosemary
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- 2 large shallots, thinly sliced
- 7 ounces goat cheese, crumbled
- 2 tomatoes, thinly sliced
- good quality olive oil
- sea salt
1. Preheat oven to 375°F. Cover a baking sheet with parchment paper or a Silpat. Divide the pastry dough into six equal rectangles (see picture below). Place on prepared baking sheet, brush with the egg and sprinkle rosemary on top. Bake for 15 minutes or until golden and puffy. Remove from oven.
2. Meanwhile, place the garlic and butter in a medium pan and heat over medium until butter is melted. Add the shallots and cook, stirring occasionally, for 10 minutes or until caramelized. Once browned, remove to a paper-towel lined plate and set aside.
3. To assemble, top each puff with a bit of the goat cheese and caramelized shallots. Arrange tomatoes on top of each. Drizzle olive oil over the top and sprinkle with sea salt.
SWWU Tip: Don’t care for rosemary? You can substitute any fresh herb when prepping the puff pasty pieces: thyme, flat-leaf parsley and, of course, basil, would all be delicious.