This is the time of year when dinner can come from straight from the garden.
If you’re looking for inspiration, look no further than the new book by Maryjo Koch, The Artist, the Cook and the Gardener ($26.99, hardcover, Andrews-McMeel).
Koch is an artist and this book is a feast for the eyes with its garden-inspired photography and paintings. Her recipes are a simple, easy-to-follow mix of soups, salads, sandwiches, pizzas, tarts and sweets.
Here is her recipe for Summer Tomato Tarts with Goat Cheese and Mint. Just add a green salad for a fresh summer supper.
SUMMER TOMATO TARTS WITH
GOAT CHEESE AND MINT
1 package (2 sheets) frozen puff pastry, thawed
8 oz. soft goat cheese
4 to 6 large, ripe Roma tomatoes, sliced lengthwise into ¼-inch-thick slices
4 tbsp. extra-virgin olive oil
8 tbsp. sliced fresh mint leaves
2 oz. Parmigiano-Reggiano cheese, shaved with a cheese slicer or vegetable peeler
Fine sea salt
Preheat oven to 425 degrees. Line two baking pans with parchment paper.
Using a sharp knife, cut each sheet of puff pastry into 4 equal squares. Place the pastry squares on the prepared baking pans and refrigerate the pans for 15 minutes.
Remove the baking pans from the refrigerator. Using the point of a sharp knife, lightly score a border ¼-inch in from the edge of each pastry square. Prick the centers of the squares with the tines of a fork.
Divide the goat cheese into 8 equal parts with a knife. Spread one portion of the goat cheese onto each pastry square, staying inside the scored edge. Place 3 to 4 slices of tomatoes in the center of each tart. Using a pastry brush, coat the tomatoes with a little olive oil and sprinkle each tart with a tablespoon of mint leaves. Lay a few shavings of the Parmigiano-Reggiano cheese across each tart and sprinkle with a little sea salt.
Bake the tarts in the preheated oven for 15 to 20 minutes, or until the pastry is golden brown. Serve on individual plates while still warm.
Makes 8 servings.