Roasted Cherry Tomato and Goat Cheese Tart
Store-bought puff pastry topped with roasted cherry tomatoes and herbed goat cheese – all baked to perfection.
Ingredients
- 2 cups cherry tomatoes
- 3 cloves garlic peeled & smashed
- 2 tbsp olive oil
- ½ tsp ground black pepper divided
- ¼ tsp dried rosemary
- 1 tsp salt
- 4 oz goat cheese crumbled
- ½ tbsp fresh basil minced
- 1 sheet puff pastry
- 1 egg beaten with 1 tbsp water
Instructions
- Preheat the oven to 400 F.
- Place the cherry tomatoes and garlic in an oven-safe baking dish. Drizzle with the olive oil and add ¼ tsp of black pepper, the dried rosemary, and salt. Mix well such that the tomatoes and garlic are well coated with the oil. Spread the tomatoes out in an even layer and bake for 25-35 minutes until the tomatoes burst.
- While the tomatoes are roasting, mix the goat cheese, basil, and ¼ tsp of black pepper. Set aside.
- To defrost the puff pastry, follow the directions on the package. Roll out the pastry to a 10” by 6” rectangle. Prick the pastry with a fork, leaving a ½” edge.
- Spoon the tomatoes and garlic onto the pastry, keeping the filling about ½” away from the edge of the pastry. Spread out the goat cheese mixture over the tomatoes. Brush the ½” empty edge of the puff pastry with the beaten egg.
- Bake the pastry for 20-25 minutes or until the edges of the pastry are golden brown. Serve warm.