tomato goat cheese tarts
Flaky & buttery puffed pastry topped with creamy goat cheese & sweet, tart cherry tomatoes, infused with a sprinkling of freshly thyme, sea salt & cracked black pepper - these pastries make the perfect addition to a brunch or as a starter to serve with cocktails at your next soiree.
- 17.3 oz package puff pastry sheets, thawed according to package directions
- 8 oz creamy goat cheese, softened
- 1 egg, lightly beaten
- 1 lb yellow & red grape or cherry tomatoes, halved
- 3 to 4 sprigs fresh thyme
- salt & freshly ground pepper
Line 2 baking sheets with parchment paper. Preheat oven to 375F (190C).
Place a sheet of puff pastry on a baking sheet. Spread the pastry with half of the goat cheese to within a little less than 1/2 inch of all four sides. Brush the sides with egg & fold them over to form a border. Use a fork to lightly press them down. Repeat with the other sheet of pastry & goat cheese, placing it on the baking sheet.
Scatter with both tarts with the tomatoes & thyme. Sprinkle with salt & pepper. Bake on the lower racks for about 35 minutes, switching baking sheets around halfway through cooking. Cook until pastry is puffed & golden brown & tomatoes are wilted. Cut each tart into 4 to 6 pieces to serve. Serve warm. Serves 6 to 8.