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!
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 13x9 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.
Notes
The cherry tomatoes could easily be roasted in advance and stored in the refrigerator for a day or two. Let them warm up to room temperature before adding to the tart.
Nutrition
Serving: 8slicesCalories: 646kcalCarbohydrates: 34gProtein: 40gFat: 45gSaturated Fat: 17gCholesterol: 66mgSodium: 468mgFiber: 5gSugar: 4g
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