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 25-20 minutes, until golden.
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 25-20 minutes, until golden.