Cannabis-Infused Tomato Tart
Prep Time: 15 mins Cooking Time: 20-25 mins Total Time: 35-40 mins Servings: 4-6
1 sheet Puff Pastry, thawed according to package directions
4 oz. goat cheese
3 Tablespoons Dijon mustard
1 pound fresh, heirloom tomatoes (thickly sliced)
2 teaspoons fresh thyme
2 Tablespoons of fresh basil, (or 6-8 good looking leaves), chopped
2-3 Tablespoons Bloom MT cannabis-infused olive oil (or the Bloom MT cannabis- infused honey is delicious too!)
Salt and Pepper to taste
Preheat oven to 425ºF
Line a baking sheet with parchment paper and place unfolded, thawed puff pastry on the baking sheet.
Slice tomatoes and lay the slices out on paper towel so they drain a bit – cover with a sheet of paper towel as well.
Poke the puff pastry all over with a fork leaving a 1/2 inch border on the edge. This keeps the bottom from getting soggy and mushy.
In a small bowl, mix the olive oil (or honey) and the dijon mustard together. Spread all over the puff pastry right up to the 1/2 inch border.
Crumble the goat cheese on the puff pastry.
Place the tomatoes over the cheese, allowing them to overlap slightly.
Sprinkle the thyme and season with salt and pepper.
Bake for 20-25 minutes until golden brown.
Remove from oven, lift parchment paper and tart off of baking sheet and place on a wire rack to cool for 10 to 15 minutes.
Sprinkle with chopped basil to garnish.