These tarts are extremely easy to make using store-bought puff pastry. You just need to remember to defrost it overnight or during the day. For me, it's the most difficult part of the recipe - remembering to take out the pastry out of the freezer. This dish is perfect for left over tomatoes and cheese.
recipe adapted from Fresh by Anna Olson
- Grape tomatoes, halved - 1 1/2 cups
- Red onion, finely diced- 1 1/2 tablespoons
- Minced garlic - 1/2 teaspoon
- Extra virgin olive oil - 1 1/2 tablespoons
- Balsamic vinegar - 1 tablespoon
- Cilantro, chopped - 2 tablespoons
- salt and pepper
- Frozen puff pastry - 1 sheet OR ½ pkg block puff pastry
- 1 x egg whisked with 2 tbsp cold water for brushing
- Fresh goat cheese - 30 g
- Toss tomatoes with red onion, garlic, olive oil and
vinegar and let sit, covered, for 30 minutes (or up to 3 hours in the
- Strain tomato mixture, saving juices.
- Bring reserved juices up to a simmer and reduce to just 1 to 2 tbsp, then pour over tomatoes and toss (this concentrates the flavours).
- Stir in cilantro and season to taste.
- Preheat oven to 375 F and line a baking tray with parchment paper. Unfold puff pastry on a lightly floured surface (or if using a block, roll out to a square 8-x-8-inches and ¼-inch thick).
- Cut puff pastry into 4 squares.
- Cut an L-shape on opposite corners of each square (creating a frame-like shape).
- Lift one side of the cut and place it on the opposite side, and repeat with the other side (this creates a diamond-shaped shell that holds in the tomato filling).
- Place on prepared baking tray.
- Spoon tomato filling into each tart shell and brush edges of pastry with egg mixture.
- Bake for 30 to 35 minutes, until pastry is a rich golden brown colour.
- Crumble goat cheese over tarts and return to oven for 5 minutes.