Make this: Savory Goat Cheese Tart with Roasted Heirloom Tomatoes & Jalapeno Honey Drizzle

Savory Goat Cheese Tart with Roasted Heirloom Tomatoes & Jalapeño Honey Drizzle | southjerseylocavore.comWhen’s the last time you felt completely refreshed and ready to conquer the world? It’s been a while for me, but I’m there now. I had my first no-laptop vacation in over three years last week, and I’m like a new woman. It’s tough carving out an entire week of no work when you’re self employed, but I managed to do it.

I took a few mini-trips during my 10 whole days off, and one of the things I did was spend a few days at my friend Cheri’s house in the Poconos. Tomorrow, I’ll have a traveling locavore post for you with pictures and details about a few of the things we did, but today, I want to tell you about a tart we cooked together.

Cooking with someone else is a pleasure for me. It’s one of my favorite things to do, if the other person enjoys cooking too. Cheri and I decided to make the Savory Goat Cheese Tart with Roasted Heirloom Tomatoes and Jalapeño Honey Drizzle from the Cooking with Cakes blog. I’ve had the recipe saved since I saw it last summer. I took a few varieties of heirloom tomatoes I bought at the Haddon Heights Farmers Market with me, and Cheri had the rest of the ingredients for us to create this savory, spicy, sweet summer dish.

You’ll have to head over to Cooking with Cakes for the directions on how to make this tart, but trust me, you’ll want to do it before the good tomatoes are all gone for the season (and to see some photos that make the tart look so much more appetizing than mine!). The savory tart was delicious by itself, and the addition of honey infused with fresh jalapeño took it to something deliciously different altogether. I would have never thought on my own to add it on top of the tart if I had created the recipe, but wow, it works. We did cut the entire recipe for the honey drizzle in half. It seemed like it made far too much for just one tart, and the half-recipe was plenty in our opinion. Other than that, we stuck to the recipe.

We paired this tart with Sauvignon Blanc, an always winning goat cheese pairing. I grabbed a bottle of sustainably farmed 2014 Vigilance Sauvignon Blanc out of Lodi, CA from the PA state store because it was on special ($9.99 regularly $19.99). It was such a perfectly balanced wine – green apples and melons and citrus – that I stopped at the store on my way home and grabbed three more bottles. I wish I had enough spare cash to buy an entire case.

Related on SJL

Thursday’s 3 Things: a podcast, old recipes, and Lobster Rolls

Local Mouthful podcast | southjerseylocavore

I'm trying something new and calling it Thursday's Three Things. Let's just go ahead and create a hashtag for this: #Thurs3. On Thursdays, I'm going to talk about three things that I think are groovy right now. They don't have to be about food, but … [Continue reading]

Philly brothers from Green Aisle Grocery make their Food Network debut tonight

Adam and Andrew Erace |

If you frequent the Collingswood Farmers Market, you've probably stopped at the Green Aisle Grocery table and bought preserves or pickles or any one of their locally sourced and made artisan foods. I have a jar of La Hing Peach preserves from Green … [Continue reading]