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