Tomato and goat cheese tartlets

Tomato and goat cheese tartlets

8 ratings

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
4
puff pastry sheets (frozen)
100 g
goat cheese
300 g
cherry tomatoes
250 g
dried tomatoes
3 tbsp
tomato paste
1 clove
garlic
10 g
thyme (divided)
1 tbsp
olive oil
1 tbsp
maple syrup
1
egg yolk
balsamic glaze for serving
salt
pepper
Metric
Imperial
  • 4  puff pastry sheets (frozen)
  • 100 g goat cheese
  • 300 g cherry tomatoes
  • 250 g dried tomatoes
  • 3 tbsp tomato paste
  • 1 clove garlic
  • 10 g thyme (divided)
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1  egg yolk
  • balsamic glaze for serving
  • salt
  • pepper

Utensils

  • pastry brush
  • baking sheet
  • small blender or hand blender
  • cutting board
  • knife

Enjoy with

Rosé, Provencal
A rosé to compliment the freshness of the goat cheese and the acidity and fruitiness of the tomatoes.

Nutrition per serving

Cal
345
Protein
7g
Fat
25g
Carb
24g

Step 1/5

Pre-heat the oven to 180°C/375°F (convection heat). Meanwhile, wash and dry the cherry tomatoes, then halve them. Slice the goat cheese.
  • 100 goat cheese
  • 300 cherry tomatoes
  • cutting board
  • knife

Pre-heat the oven to 180°C/375°F (convection heat). Meanwhile, wash and dry the cherry tomatoes, then halve them. Slice the goat cheese.

Step 2/5

Purée the dried tomatoes, tomato purée, garlic clove, olive oil, and some of the thyme in a blender. Mix in maple syrup and salt and pepper to taste.
  • 250 sun-dried tomatoes
  • 3 tbsp tomato purée
  • 1 clove garlic
  • 5 thyme
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • salt
  • pepper
  • hand blender

Purée the dried tomatoes, tomato purée, garlic clove, olive oil, and some of the thyme in a blender. Mix in maple syrup and salt and pepper to taste.

Step 3/5

Halve the rectangular puff pastry sheets to form squares. With a sharp knife, score each pastry square with a line on each side approx. 1 cm/0.5 in. from the edge.
  • 4 puff pastry sheets

Halve the rectangular puff pastry sheets to form squares. With a sharp knife, score each pastry square with a line on each side approx. 1 cm/0.5 in. from the edge.

Step 4/5

Whisk the egg yolk and lightly brush the edges of the puff pastry with it. Place a spoonful of tomato paste mixture onto each piece of pastry and spread it to the edges. Arrange goat cheese and tomatoes on each tart and garnish with a sprig of thyme. Transfer tartlets to baking sheet.
  • 1 egg yolk
  • 5 thyme
  • pastry brush
  • baking sheet

Whisk the egg yolk and lightly brush the edges of the puff pastry with it. Place a spoonful of tomato paste mixture onto each piece of pastry and spread it to the edges. Arrange goat cheese and tomatoes on each tart and garnish with a sprig of thyme. Transfer tartlets to baking sheet.

Step 5/5

Bake the tarts at 180°C/350°F for approx. 20 min. until golden brown. Remove from the oven and drizzle with balsamic glaze. Enjoy!
  • balsamic glaze for garnish

Bake the tarts at 180°C/350°F for approx. 20 min. until golden brown. Remove from the oven and drizzle with balsamic glaze. Enjoy!