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Goat Cheese + Tomato Tarts

Cute little tarts! Cute little quail eggs! Cute little salad! Cute little… dressing! Cute cute cute. Even the goats who made the milk for this cheese are cute. Everything about this dinner is cute. The famous goat cheese + tomato tart is back, and it’s better than ever. We are neck deep in tomatoes over here, and the heirlooms coming from the farm are the perfect texture and flavor to be baked into a tart. It’s a winner, for sure. But the real question is this. Why the heck do you have a tiny egg? Well, because you’re going to bake it right on top of the tart when you heat it up! We’ll just cut right to the point here. To reheat the cute little tarts, preheat your oven to 375. Make a nice little divot in the top of the tarts, and crack the egg right in there! Pop the tarts in the oven and bake for 6-10 minutes, until the egg is cooked to your liking! We like a runny yolk, so we would go for about 6 minutes- just until the white is cooked through. Once it’s done, pull that tart out, pop it out of the aluminum tin, and onto a plate. Dress up the salad with the dressing, season with salt and pepper, and enjoy!


If you got Tuscan chicken wings:

Reheating time: 7 -10 mins. Preheat your oven to 375


Tonight we’ve taken your wings on a quick flight to Tuscany and the destination is delicious!  The reheat doesn’t require much – just spread on a cookie sheet (keep it clean – line with foil or parchment) and slide them a 375 degree oven for 7 minutes until they are hot and crisp.  Leave them in a few minutes longer if you like the crispier. Enjoy and dream of Italy!


That’s it! Simple and delicious. Don’t forget to take a nice photo of your plated dinner and share it with us on social media!

Dinner is served, and solved.

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