Wine And Tomato Tart With Patty Pans!

I love to say the words "patty pan". That along with my all time favorite "swirl" are pleasing mouth movements. Just like the wine I featured yesterday during WBW#36, which was very pleasing in the mouth and excellent when I paired it with this palate pleasing "Tomato Tart" that I made with a few left over "patty pan" squashes and fresh garden tomatoes. Good thing the farmers market is coming up soon, as I am running low on the fresh veggies!

The wine I am speaking about is the 2005 Louis Pierre & Fils Chardonnay. You can see all of the details of this lovely wine in the post below this one, but it was the perfect accompaniment to the tomato tart, in that the acidity was balanced enough to match with the tomatoes and cheese in the tart. When I purchased the Louis Pierre & Fils Chardonnay I bought two bottles, as the price was right! I am glad I did as I served one bottle last week and another one this week to pair with all the great fresh veggie dishes I seem to be whipping up lately. Let me tell you about the tart.

Fresh From The Garden Tomato Tart

- 2-3 tablespoons of olive oil

- 1 lb. or so of squash - I used the patty pans that I had plus a small zucchini

- 1 large onion sliced

- 2-3 cloves of garlic chopped

- Salt and pepper

- A tad of butter

- 4 or 5 good size mushrooms, whatever you have, I used baby portabellas

- 2 good tablespoons of prepared pesto

- 5 oz. of goat cheese softened

- Flour for dusting

- 1 package of puff pastry - ours comes 2 pkgs. in one box and I used both but did trim off part of one to fit in the pan

- Sliced fresh tomatoes to fit the top of the tart

- 1 egg mixed with water, egg wash, to brush sides of pastry before baking

Preheat the oven to 425

Line a baking sheet with parchment paper.

Heat olive oil in large skillet. Add onions, squash and garlic with some salt and pepper. Cook until soft.

In a small skillet, add you pad of butter and cook mushrooms over low heat until soft.

Take a small bowl and stir your goat cheese with the pesto.

On a lightly floured surface, roll out your puff pastry, prick the pastry all over with a fork and invert onto baking sheet. Now here is where I put one sheet down and then added a second sheet pressing the seems together to form one big sheet. I trimmed off one end of the pastry so it would fit the whole pan.

Spread the goat cheese mixture on the pastry leaving about a 1 to 2 inch border. Top with mushrooms, squash mixture and sliced tomatoes. Top all with salt and pepper. Fold up the sides of the pastry pressing the corners together. Brush sides and corner with egg wash.

Bake in the lower 3rd of your oven for about 45 minutes, or until the edges of the pastry are golden brown and the bottom is cooked through.

Cut tart into squares and serve immediately! It is sooo good! Just add your glass of wine and a salad. You are good to go on a super summer evening!

Cheers!