Description
A delightful Goat’s Cheese Tart featuring a flaky puff pastry base topped with balsamic roasted cherry tomatoes, red pesto, pecorino cheese, caramelized red onions, and creamy goat’s cheese, finished with fresh thyme and olive oil. Perfect for a quick and elegant dinner or a savory brunch option.
Ingredients
Scale
For Roasted Cherry Tomatoes
- 345 g plump cherry tomatoes, on the vine (2 +1/3 cups), left whole
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
For Tart
- 1 320g roll of ready-made puff pastry
- 1 tbsp finely grated pecorino cheese
- 2 tbsp vegetarian red pesto
- 1 medium red onion (140g), peeled, cut lengthways and thinly sliced
- 125 g goat’s cheese (1 small log or 5oz)
- A generous pinch freshly ground black pepper
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
- 2 tsp milk
- 4 or 5 sprigs fresh thyme
Instructions
- Preheat and Prepare Tomatoes: Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper. Place the whole cherry tomatoes into a medium oven-safe dish, pour over 1 tablespoon of olive oil and the balsamic vinegar, then season with 1/4 teaspoon each of sea salt and cracked black pepper. Toss gently to coat all tomatoes. Place the dish on the top oven shelf and roast for 15 minutes. Set aside once roasted.
- Prepare the Pastry Base: Unroll and lay the puff pastry on the lined baking sheet. Using a sharp knife, score a border about 2.5 cm from the edge all around (do not cut all the way through). Then, prick the inside area of the pastry several times with a fork to prevent excessive puffing.
- Add Toppings: Spread the vegetarian red pesto evenly inside the scored border, avoiding the edges. Distribute the sliced red onion evenly over the pesto. Sprinkle the finely grated pecorino cheese evenly over the onions.
- Assemble the Tart: Using a slotted spoon, transfer the roasted cherry tomatoes onto the tart evenly. Crumble the goat’s cheese on top, then scatter fresh thyme leaves or place sprigs partially on the tart for garnish. Drizzle the remaining 1 tablespoon olive oil over the tart, then sprinkle approximately 1/4 teaspoon sea salt and 1/4 teaspoon cracked black pepper over everything.
- Finish and Bake: Use a pastry brush to gently brush the edges of the tart with the milk; this will help give a beautiful golden color. Place the tart on the top oven shelf and bake for 20 minutes or until the pastry is risen and golden brown around the edges and cooked through.
- Serve: Remove from the oven and serve immediately, ideally alongside a fresh green salad for a complete meal.
Notes
- This goat’s cheese tart with balsamic roasted tomatoes is perfect for a quick, delicious dinner on busy weeknights.
- Using ready-made puff pastry makes preparation fast and easy.
- Feel free to pluck some thyme leaves and scatter them over the tart or leave the sprigs whole for garnish.
- Serve warm to enjoy the creamy texture of goat’s cheese and the sweet acidity of roasted tomatoes.
- Pairs well with a crisp green salad for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 372 kcal
- Sugar: 3.6 g
- Sodium: 293 mg
- Fat: 27.1 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14.5 g
- Trans Fat: 0 g
- Carbohydrates: 23.7 g
- Fiber: 2.4 g
- Protein: 9 g
- Cholesterol: 17 mg
