Once again I haven’t posted a recipe in a while. My excuse this time is that I’ve been running around like crazy trying to get everything figured out and finalized before D and I set off on our 2 year backpacking trip. Our one way flight to Osaka is this Saturday at 3pm. Literally only a little bit more than 24 hours left in the US. Am I freaking out? To be fair I go back and forth between being completely numb and stunned by all of these life changes to thoughts of what am I doing?!
And this week has certainly shown me that I way over estimated how much I can actually get done in a week. I thought I would be able to figure everything out and still have time to spare to prop my feet up on the couch and watch movie after movie. Well reality check – in the 6 days I’ve been home I have yet to watch a single movie start to finish.
And we seem to be heading to Japan without any sort of clear cut itinerary whatsoever. This is far from my style of traveling but I guess I’ll have to start getting used to it.
With Japan being so expensive it has been a complete miracle that D has been able to secure multiple couchsurfers who we can stay with. Heard of couchsurfing? It’s a website where you can find people to stay with in other countries for free. Yep, that’s free accommodation, but it comes with the risk of staying with a complete stranger. It is a great system though and everyone we have hosted has been wonderful. In Japan I am particularly looking forward to our 71 year old sky diving enthusiast host. Stay tuned for stories and hopefully authentic Japanese recipes.
For today I leave you with a simple puff pastry recipe complete with flavor bursting heirloom tomatoes which truly are drool worthy.
When you are short on time but still want a home made meal make this tart – you won’t be disappointed!
- 1 sheet puff pastry
- 1 heriloom tomato, sliced
- 4 tablespoons basil pesto
- 2 ounces crumbled goat cheese
- 1 tablespoon fresh sliced basil
- Preheat oven to 425 degrees F. Place pastry on baking tray and carve a border around the edge with a knife. Score the inside of the pastry with a fork.
- Bake for 10-15 minutes or until lightly browned.
- Spread basil pesto on the pastry and top with sliced tomatoes and crumbled goat cheese.
- Bake 10-15 minutes or until cooked through. Top with fresh basil.