Description
A delicious and easy goat’s cheese tart featuring balsamic roasted cherry tomatoes, a flaky puff pastry base, and a flavorful combination of vegetarian red pesto, red onions, and fresh thyme. Perfect for a quick weeknight dinner served alongside a green salad.
Ingredients
Scale
Cherry Tomato Roasting
- 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
Tart Base and Toppings
- 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, then sliced thinly
- 125 g goat’s cheese (1 small log or 5 oz)
- 2 tsp milk
- 2 tbsp olive oil (remaining from the total 2 tbsp)
- A generous pinch freshly ground black pepper
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
- 4 or 5 sprigs of fresh thyme
Instructions
- Preheat and Roast Tomatoes: Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper. Place the cherry tomatoes in a medium oven-safe dish, add 1 tablespoon olive oil, balsamic vinegar, 1/4 teaspoon sea salt, and 1/4 teaspoon cracked black pepper. Toss gently to coat and place on the top shelf of the oven. Roast for 15 minutes, then set aside.
- Prepare Puff Pastry: Unroll the puff pastry onto the lined baking sheet. Using a sharp knife, score the pastry border about 2.5 cm from the edge without cutting all the way through. Prick the inner part of the pastry several times with a fork to prevent excessive rising.
- Assemble the Tart: Spread the vegetarian red pesto evenly over the inner scored area, avoiding the edges. Layer the thinly sliced red onions on top of the pesto. Scatter the finely grated pecorino cheese evenly over the onions.
- Add Tomatoes and Goat Cheese: Using a slotted spoon, transfer the roasted cherry tomatoes onto the tart evenly. Crumble the goat’s cheese over the top. Add fresh thyme sprigs or pluck some leaves and sprinkle them over the tart for fragrance and flavor.
- Season and Brush Edges: Drizzle the remaining 1 tablespoon olive oil over the assembled tart. Sprinkle approximately 1/4 teaspoon each of sea salt and cracked black pepper over the filling. Using a pastry brush, lightly brush the milk around the scored pastry edges to help them brown.
- Bake the Tart: Place the tart on the top shelf of the oven and bake for 20 minutes or until the pastry has risen, edges are golden brown, and the base is fully cooked.
- Serve: Remove from oven and serve immediately, ideally with a fresh green salad for a light meal.
Notes
- Using a ready-made puff pastry significantly reduces preparation time.
- Roasting the cherry tomatoes with balsamic vinegar intensifies their sweetness and adds tangy flavor.
- Scoring the pastry edge keeps the border puffed while allowing the center to stay relatively flat for toppings.
- Sprinkling pecorino cheese adds a salty, nutty contrast to creamy goat’s cheese.
- Fresh thyme enhances the aroma and pairs beautifully with tomatoes and cheese.
- Serve warm immediately for the best texture and flavor.
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
