Katie Barnes and Rachel Johnson, chef-owners of Porch Light Gatherings, have come up with a perfect pairing– an heirloom tomato tart + a delicious little cocktail made with Prosecco, basil and gin. With our garden tomato plants now bearing fruit, now’s the time to enjoy this winning combo!
Heirloom Tomato Tart
- 1 sheet frozen puff pastry, thawed (see package)
- 4 ripe heirloom tomatoes, thinly sliced
- 6 ounces crumbled goat cheese
- Salt and freshly ground black pepper
- Extra virgin olive oil for drizzling
- Seasonal microgreens or herbs for garnish
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Unfold pastry and roll out into a 9” x 13” rectangle. Place on baking sheet. With a fork, prick the pastry evenly all over. To create a border, trace a line half an inch in from the edges of the pastry, slicing only halfway through it.
Spread goat cheese inside the border. Arrange sliced tomatoes over it, evenly. Season with salt and pepper. Drizzle with olive oil.
Bake until pastry is puffed and golden brown, about 20 minutes. Remove from oven and transfer to a work surface. Garnish with microgreens or herbs. To serve, cut into squares.
Lemon Basil French 75
- 1 ounce basil simple syrup (make ahead – see step 1)
- 1 ounce gin
- 1/2-ounce lemon juice
- 4 ounces prosecco
- Basil leaves
Make basil simple syrup: Combine 1 cup water, 1 cup sugar and 1 cup fresh basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes. Strain syrup into a sterilized glass jar; discard basil. Let cool, then cover and store in refrigerator for up to 1 month.
Fill a cocktail shaker with ice and add the gin, simple syrup, and lemon juice. Shake well and strain into a Champagne flute. Top with Prosecco and garnish with a basil leaf.
Porch Light Gatherings is a boutique catering company focused on personalized gatherings and thoughtful food, serving clients in West Michigan.