Last Thursday we jetted off to Osoyoos for a birthday party at a vineyard for one of Mr’s aunties. It was quite a weekend! We stayed right along the Similkameen River, and in addition to a smashing success of a birthday in a picturesque landscape, we got to: float down the river in kayaks and dinghies, eat fresh local pears, make pizza in a wood burning pizza oven, and taste some fantastic wines at the Forbidden Fruit Winery. We came home with some of the Impearfection, which is truly delightful.
After a scenic drive through the mountains, we got to spend a day in Vancouver (and the Greater Vancouver Area), in which we took in some more of the sights and paid a visit to Granville Public Market. It made me pine for my kitchen, or at least to have enough time before flying home to cook with some of the amazing produce. Not unlike a child in a candy store told that no purchase will be made, it was a little bittersweet to see the splendor in front of me but know that there was no time, nor a kitchen available, in order to put it to use. I did have a splendid hot pastrami sandwich on rye from the market, though, crusts shared with the birds.
Ultimately, though, it was a fantastic trip. Good weather, a beautiful location, fantastic people and well prepared food can’t really go any other way. I hope I get to see beautiful British Columbia again soon.
Roasted Tomato and Goat Cheese Tart
1 sheet of puff pastry (Remember your all butter promise?)
4 oz goat cheese
1/4 tsp salt
1/4 tsp pepper
2 sprigs thyme
3-4 sage leaves
Roll out the puff pastry, using a rolling pin, into a roughly 13’x9′ sheet. Remove the thyme leaves from the twigs and chop them finely, along with the sage leaves.
Using a fork, mash the herbs, salt and pepper into the goat cheese.
Spread the herbed goat cheese over the rolled out puff pastry, leaving a half inch border clear around the edges.
Turn up the edges, perpendicular to the pastry surface, so that they will help to hold in the tomatoes. Slice the tomatoes into 1/4 inch rounds, and arrange in rows over the goat cheese.
Bake in a 375° oven until the tomatoes are puckered, and the pastry is puffed, golden and crisp. Allow the tart to cool, and then cut into pieces.
Consume the tart quickly, it disappears faster than you’d think. This one here disappeared so quickly I didn’t even get a chance to take a picture of it after it came out of the oven. It was a truly pretty tart, but I guess that you’ll just have to take my word for it. Fresh tomato season is coming to an end for some of us in certain parts of the world, that this is a great way to celebrate the beautiful fruit.
Mr says the tart was super light and flaky, with all the fresh flavors of summer.
This time last year: Kettle Corn
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