Smoked Deep Sea Tomato Jam & Goat Cheese Tart with Meyer Lemon Oil

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Really excited to bring you this recipe for Smoked Deep Sea Tomato Jam & Goat Cheese Tart with Meyer Lemon Oil! This has to be one of my favorite recipes from this summer and it’s coming at you just in time for the end of summer tomato harvest. I developed this recipe to follow the theme of my September Secret Supper that I just wrapped up this last week! If you haven’t been following along, you can by checking out the event hashtag, #secretsupperpdx and also by checking out my Instagram to see some of my favorite images.

I’m definitely still recuperating from the weekend but ohhhhhh was it magical. There was something absolutely incredible about setting up on the white sands of the Oregon Coast at summer’s end…I could go on, but I’m going to save all my highlights and inspirational talk for the actual Supper recap which will be out in just a couple weeks!

In the meantime, our ticket sales are live as of this morning for November’s Noble Rot Secret Supper happening on the 12th. We’d love to have you! Ticket link below:

 

Noble Rot | November 12th

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So now back to this recipe – I’ve been really intrigued with smoking things lately and in experimenting, have realized how easy it is to accomplish at home. I’ve been wanting one of those actual smoker barbecues, but have found that it’s not actually necessary. For this recipe I used a standard charcoal grill and picked up a bag of hickory wood pieces at the store (specifically made for smoking – you can get all different types ). Within about 20 minutes I had a very hot, heavily smoking grill. I made this on a Tuesday mid day on my patio and it was so funny watching people walk by seeing all the smoke and smelling the garlic and tomatoes simmering. It smelled divine! Haha, just an average Tuesday at my house!

 

The smoked tomato jam on this makes it just perfect and trust me, you’ll want leftovers. Spread on everything and just in case you’re wondering what everything means, it means everything. I’ve had multiple variations of grilled cheese this week with this spread on the bread, not to mention morning breakfast with eggs and bacon! I could go on, but listen, just try this recipe for yourself. Once you have the tomato jam in your fridge, pulling the rest together is a breeze. The jam also keeps for a couple weeks so it’s amazingly convenient to have on hand. I hope you can make this before summers end and if you do, tell me what you think!

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Smoked Deep Sea Tomato Jam & Goat Cheese Tart with Meyer Lemon Oil

Serves 8

  • 1/2 package ready to bake puff pastry sheets (17.3 oz box Pepperidge Farm works great)
  • 1 package (8 oz) goat cheese
  • 1 meyer organic lemon, rind peeled into strips
  • 1/2 c. olive oil
  • fennel fronds for garnish
  • 1 cup Smoked Deep Sea Tomato Jam (see recipe)

Smoked Deep Sea Tomato Jam

Makes 2 cups

  • 12 organic tomatoes, quartered
  • 6 whole garlic cloves + 1 garlic bulb (top cut off to open)
  • 8 bay leaves
  • 1/2 c. olive oil
  • 1/2 t. salt
  • 1 t. Deep sea hot sauce

 

Directions

Defrost puff pastry on the counter for about 1 hour. 

For tomato jam, toss first 5 ingredients in a medium bowl and then transfer to grill on medium heat. Smoke for a minimum of 30 minutes and up to 50-60 minutes in a foil pan (see text above for tips). Remove from grill. Transfer smoked mixture to a cast iron pot or dutch oven on stove. Heat until mixture is at a slow simmer, allowing it to reduce for another 2 – 4 hours on low heat. You’re looking for the liquid to dissipate and for the mixture to turn into a thick, stewed down consistency. Once this consistency is reached ( the time will vary), turn off stove top and allow to cool at room temperature. Remove whole bay leaves and then in small batches, pour mixture into a high speed blender or food processor to puree. Once the full batch is pureed place back in pot and add hot sauce to your taste, stirring to incorporate. Store in fridge in airtight container for up to 2 weeks.

Preheat oven to 400°F. Prepare baking sheet by spraying with nonstick spray. Unroll puff pastry sheets and arrange to form a rectangle to your size preference. Prick with fork and place in pre heated oven for 10 – 15 minutes to allow for only partial baking. *Remove from oven when pastry looks just under half cooked.

While puff pastry is pre baking, warm a small saucepan on the stove under medium-low heat. Add olive oil and rind of 1 lemon. Warm through and remove from heat just before it starts to crackle and boil. Allow lemon to steep for at least 20 minutes as it cools. Pour into mason jar with rind, set aside. For best results, allow to infuse for 1-3 days prior to use. Store leftover infused oil in fridge in airtight jar, rind removed after the 3 day mark.

Prepare filling by whipping goat cheese in mixer until light and fluffy, 1-2 minutes with whisk attachment. Slow to first or second speed and add infused oil until incorporated. Start filling partially cooked pastry by gently spreading the whipped goat cheese with a spatula. Top with tomato jam – about 1/2 ” thick or to your likeness.

Place tart in oven and at 400 degrees for 10 minutes, then lowering the temperature to 350 degrees for another 15-25 minutes or until crust is golden brown. Remove from the oven and allow to cool for 5 minutes before slicing. Drizzle with infused olive oil just before serving, garnishing with fennel fronds.

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