For your average twenty-something with a blog, I am remarkably bad at social media. I don’t have instagram*, I rarely remember to check my facebook, and my twitter gets used maybe three times a year. I keep thinking I should use twitter more often. Maybe it will be my mid-year’s resolution for 2015 to tweet twice a day.
Or maybe not.
When did we decide we were all going to hashtag everything? Why did we even decide to call it a hashtag, when twitter is American and Americans call it a pound sign? Things get messy when we hashtag. I was walking by a downtown hotel recently where all the trees were wrapped in magenta fabric. The only indication of what was going on was a large banner that said #projecturbanfabric. At first glance, I thought it said project turban fabric. I wasn’t really sure what the symbolism was of wrapping tree trunks.
On the seawall last night, I was walking behind a guy wearing a shirt that said #TGIGNT. How am I supposed to know what that stands for? Thank God it’s girls’ night tonight? Try getting into green neon tights? Toothless guy is getting new teeth? Thank God I got no typhoid?
(I know that’s grammatically incorrect, but this is twitter after all.)
A Google search revealed that it’s actually supposed to promote a local distillery’s Thank God it’s gin & tonic [Fridays]. Hmm.
Much better? Tell Grandma I’m growing nice tomatoes.
And making tomato and cheese tarts with them.
*I didn’t have instagram at the time of writing. I do now.
Tomato and Cheese Tarts
one package (17.3oz) of frozen puff pastry, defrosted in the fridge
one package of herb and garlic cream cheese (I use Boursin)
three roma tomatoes
a few leaves of fresh basil (I forgot these when I made the batch I photographed… But you’ll be happy to know they still tasted amazing without!)
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Unroll the puff pastry, and cut into rectangles. I made mine about the size of a poptart. Spread a little herb and garlic cheese in the centre of each one, leaving at least half an inch of pastry around the edges.
Slice the tomatoes approximately 1/4 inch thick. Julienne the basil – I pile the leaves up and roll them up, then slice them.
Place a few slices of tomato on each pastry on top of the cheese. Sprinkle with basil.
Bake for about 20 to 25 minutes, or until the pastry edges are golden brown. Serve warm.
These are so easy to play with. Try adding some sautéed yellow onions or some thinly sliced red onions along with the tomato, or top before baking with flaked parmesan cheese. Substitute thyme or rosemary instead of basil. Use crumbled goat cheese instead of Boursin. Drizzle with balsamic glaze before serving.