The other night, Brad and I set what I think is a new record. I am not necessarily condoning this, but when you are an adult and you have a lot of pastries sitting around, sometimes you eat crazy things for dinner.
Like three different tarts in one night.
After a big and delicious BBQ lunch, we weren’t that hungry and definitely didn’t feel like cooking anything big. So we started off by digging into the Balsamic Peach Crostata that was leftover from the day before.
We didn’t even heat it up, just took a couple of forks to it. And it was just as delicious at room temperature. Because it had been sitting overnight, the peach juices had softened it just the perfect amount to make it an amazing appetizer.
Then, I tried out a new idea. I had extra pastry dough. I had lots of tomatoes. And I had a bunch of goat cheese. How about a Herbed Goat Cheese and Heirloom Tomato Tart?
I think we both agreed, this recipe is a keeper.
Rich, creamy, salty.
And then, for “dessert”? (I only use quotes because aren’t these all desserts?)
Hazelnut Milk Chocolate Tart
And then I went for a run the next morning. I’m going to have to open a tart shop so I don’t feel obligated to eat all these sweets I am baking up.
Unless, of course, Brad eats them all first…
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