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
– Stir in cilantro and season to taste.
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.