Jane Windham’s recipe for Roasted Cherry Tomato Tart
An easy, delicious way to use up a surplus of cherry tomatoes. The herbed goat cheese with the roasted cherry tomatoes is a flavor match made in heaven!
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Ingredients
3-4 cups cherry tomatoes halved
2 tablespoons olive oil extra virgin
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Italian seasoning dried
1 tablespoon garlic powder
2 tablespoons balsamic vinegar
1 17.3 package frozen puff pastry sheets thawed
1 large egg beaten
1 8 ounce goat cheese softened at room temperature
1 tablespoon fresh parsley chopped
1 tablespoon fresh basil chopped
1 lemon zested
1 teaspoon salt
1 teaspoon pepper
5-6 fresh basil leaves finely shredded
Instructions
For the roasted cherry tomatoes
In a medium sized bowl, add washed and halved cherry tomatoes along with olive oil, salt and pepper, garlic powder, Italian seasoning, and balsamic vinegar. Mix together and spread onto a 13×9 rimmed baking sheet.
Roast at 400 degrees for 25-30 minutes or until they are slightly shriveled and some are beginning to turn dark.
Remove from the oven and set aside to cool.
For the puff pastry
Line an additional large baking sheet with parchment paper. Spread 2 sheets of the thawed puff pastry onto the parchment paper, slightly overlapping the 2 sheets in the center.
Score the pastry sheets 1 inch from the edge but being careful not to press all the way through the dough. Use a fork to prick holes in the dough.
Brush the entire surface of the pastry with some of the beaten egg.
Bake the pastry at 425 degrees for 10 minutes. Reduce the heat to 350 degrees and continue to bake for an additional 10-15 minutes.
Remove the pastry from the oven. If the sheets are very puffy, prick them with a sharp point to deflate them. Allow the pastry to cool on the baking sheet but leave the oven on.
For the herbed goat cheese
In a small bowl, mix the softened goat cheese with the fresh parsley, fresh basil, the zest of 1 lemon, and salt and pepper with a fork.
Spread the goat cheese mixture over the baked puff pastry.
Final assembly of the tart
Spoon the roasted cherry tomatoes evenly over the goat cheese mixture.
Brush the edges of the tart with more of the beaten egg. Bake the tart at 350 degrees for 10-15 minutes or until the tomatoes are heated through.
Cool the tart on the baking sheet for 5 minutes. Sprinkle the tart with additional finely shredded fresh basil. Carefully transfer the tart to a cutting board and cut the tart into 8 serving pieces.
Garnish with additional balsamic vinegar, if desired.
See more from Jane Windham at Cottageatthecrossroads.com.