Goat cheese tart
For about six tarts
- 9 roma tomatoes
- 2 red onions
- 1 goose of garlic
- 1 leaf of thyme
- 11 oz of goat cheese
- 1/4 of a liter of extra virgin olive oil
- 1/3 a liter of balsamic vinegar
- 1/3 sheet pan of pastry puff
- And a little bit of green salad
Reduce balsamic vinegar over low heat on stove top. Add thyme, garlic, olive oil. Then add tomatoes and stew for a few minutes. Roll out the pastry puff and cut out a circle. Once the tomatoes are cooked, place the tomatoes, onions, goat cheese on the pastry puff. Cook in the oven for 10 minutes at 300 degrees.
To finish up :
- Bed of green salad and balsamic reduction dressing
400 Dewey Blvd.
Across from Lagunda Honda Hospital
About Nick Ronan: BR> He's French, Irish, Italian, German, Polish, American born and raised in a south suburb of Paris. He left home when he was sixteen and went to London. He came back to finish his high school degree in business and then left for Greece, then moved to London and that's when his love of poeple, food and wine began. He started as a dishwasher at Bentley's Seafood Restaurant. He ate all the leftovers from the guests because he couldn't believe that they didn't finish their plates. He started asking questions to the chefs during breaks. He missed talking to people, so he became a busboy and quickly moved up to waiter, then to assistant manager.
He eventually moved back to the country of Gastronomie "la chere FRANCE" and worked for L'epi Dupin, a 1 star Michelin bistro, as an Assitant Manager. The chef-owner Francois Pasteau, was a great teacher to him. He recommended Nick to go to the United State because it's a very exciting country for the food industry. He started asking questions about New York, SF, LA, but chose San Francisco for the quality of life. He arrived in America in January of 2005 and started at Plouf, which was then Cafe Claude, and then Nick bought it in 2008 and named it Chouchou.