It’s insanely hot at the moment, and salads have become a staple lunch in this heat. I have to admit that I’ve reached my salad for lunch limit, so I’ve decided to try something different. These tarts are the perfect go-to when I feel like something light and deliciously moreish.
The warm salty goats cheese goes beautifully with the sweet roasted cherry tomatoes. Not to mention, the puff pastry being a perfect crispy carrier for the goats cheese and thyme tomatoes. Don’t be deceived; this recipe is super easy, I promise.
Ingredients (makes 4 medium tarts):
1 roll of ready made puff pastry – allow to thaw
30 cherry tomatoes – halved
2 tubes of plain goat’s cheese
1 tbsp. thyme leaves
1 egg, lightly beaten
Salt and pepper
1 Preheat your oven to 180°C.
2 Sprinkle some salt and pepper on the cherry tomatoes and bake for 15 – 20 minutes, until soft and slightly browned.
3 Roll out your puff pastry, extending the pastry by ½ cm on all sides.
4 Using a ruler or side of a board, trim the edges of your pastry so that they are all even and straight, then cut into four even squares or rectangles.
5 Carefully place pastry on a greased baking tray and brush with the egg wash. Allow to rest in the fridge for 5 minutes.
6 Mash up the goats cheese, so that it’s spreadable.
7 Spread the goats cheese onto the pastry leaving a 1 ½ cm border, so that the pastry can puff up on the edges.
8 Place the roasted cherry tomatoes on the tart and sprinkle with thyme.
9 Sprinkle some salt and pepper on each tart.
10 Bake in the middle of the oven for approx. 15 – 20 minutes, or until the pastry is golden and puffed up.
11 Serve immediately with some lightly dressed wild rocket leaves or a herb salad.