Tomatoes – ripe, fresh and sweet are in abundance during these days of summer. I love tomatoes on almost anything, but especially salads, sandwiches and napoleons. Napoleons are a French concoction of layers of pastry, sweet cream and fruits, but in this recipe for Summer Tomato Napoleons, I’ve created a delightful savory treat.
This napoleons are layered with fresh Goat cheese, puff pastry, tomatoes and a drizzle of basil oil, for a refreshing touch. These are perfect served at room temperature or chilled for a nice ladies luncheon or brunch with family.
2 large tomatoes, any variety
4 ounces goat cheese
3 tablespoon heavy cream
1 sheet puff pastry (defrosted), found in freezer section
6 sprigs fresh basil, divided
2 cups arugula
1. Preheat oven to 400 degrees. Place sheet of puff pastry on floured surface. Cut in half and reserve for other use. Cut the half into quarters and the quarters in half. Place rectangles on a baking sheet and place another baking sheet on top, so pastry doesn’t puff up when baked. Put baking sheet in oven and bake for 20 minutes, until pastry is golden brown. Cool pastry.
2. Meanwhile, stir together goat cheese and heavy cream. Chop fresh basil and mix in 2 tablespoons into goat cheese mixture. Slice tomato ¼ inch thick.
3. In a food processor, place the other half a of the chopped basil and drizzle in ¼ cup olive oil. Puree until smooth and salt and pepper to taste. Squeeze in juice of half a lemon. Puree again to combine, set aside.
4. To assemble, sprinkle each plate with 1/4 cup arugula. Spread 1 tablespoon of the goat cheese mixture on a piece of puff pastry and top with a slice of tomato. Drizzle the tomato with basil oil and repeat with another layer. Continue assembling the napoleons until you have 4 servings. Enjoy!