This is a pretty simple recipe though it takes more time to come together then I thought it should. The result is absolutely spectacular though and worth the effort. I’d suggest using really good goat cheese and the freshest tomatoes you can find because there’s no hiding behind bad ingredients here.
Goat Cheese, Pesto, Tomato Tart
AuthorMabDifficultyBeginnerPreheat your oven to 200ºC.
Place the tomatoes, garlic, olive oil, salt, and pepper in a bowl and toss until coated.
Lightly flour a work surface and roll out the puff pastry until about half its original width then cut in to even sized rectangles.
On each rectangle, score a 1cm border then spread half a teaspoonful of basil pesto inside of the border.
Divide the tomato mixture between rectangles and dot the crumbled goat cheese over the top evenly.
Beat the egg in a small bowl and brush on the edges of the tarts.
Bake on a sheet lined with parchment for 15-20 minutes, until golden brown.
Ingredients
Directions
Preheat your oven to 200ºC.
Place the tomatoes, garlic, olive oil, salt, and pepper in a bowl and toss until coated.
Lightly flour a work surface and roll out the puff pastry until about half its original width then cut in to even sized rectangles.
On each rectangle, score a 1cm border then spread half a teaspoonful of basil pesto inside of the border.
Divide the tomato mixture between rectangles and dot the crumbled goat cheese over the top evenly.
Beat the egg in a small bowl and brush on the edges of the tarts.
Bake on a sheet lined with parchment for 15-20 minutes, until golden brown.