Goats Cheese And Roasted Thyme Cherry Tomato Tarts

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It’s insanely hot at the moment, and so salads have become a staple lunch in this heat. I will have to admit that this weekend I had reached my salad for lunch limit, so I decided to try something different. These tarts are light and deliciously moreish.

The warm salty goats cheese goes beautifully with the sweet roasted cherry tomatoes. Not to mention, the puff pastry being a perfect crispy carrier for the goats cheese and thyme tomatoes. Don’t be deceived; this recipe is super easy, I promise.

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Ingredients – Makes 4 medium tarts

  • 1 roll of ready made puff pastry – allow to thaw
  • 32 cherry tomatoes – halved
  • 2 x tubes plain goat’s cheese – (I used the Fairview half cows milk and half goats Cheese) pure goats cheese can have quite a sharp taste, if you are not used to it
  • 1 Tbsp. fresh thyme leaves
  • I egg, lightly beaten
  • Salt and pepper

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Recipe –

  • Pre heat your oven to 180 degrees C
  • Bake the cherry tomatoes with some salt and pepper for 15 -20 minutes until soft and slightly browned
  • Roll out your puff pastry, extending the pastry by ½ cm on all sides
  • Using a ruler or side of a board, trim the edges so that they are all even and straight, then cut into 4 x even squares or rectangles
  • Carefully place on a greased baking tray and brush with the egg wash and allow to rest in the fridge for 5 minutes
  • Mash up the goats cheese, so that it’s spreadable
  • Spread the goats cheese onto the pastry leaving a 1 ½ cm border, so that the pastry can puff up on the edges
  • Place the roasted cherry tomatoes on the tart and sprinkle over the thyme
  • Add a little pepper and salt to each tart
  • Bake in the middle of the oven for approx. 15 -20 minutes or until the pastry is golden and puffed up
  • Serve immediately with some lightly dressed wild rocket leaves or with a herb salad

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Dee’s notes –

  • Keep your pastry as cool as possible, puff pastry is made of layers of butter, the warmer it gets the harder it is to work with
  • Very importantly, when you cut the pastry use a very sharp non serrated knife and make clear cuts, don’t drag the knife through the pastry, as this will destroy the butter layers and you won’t get a good puff on the edges
  • Make sure you leave a 1 ½ cm border free from topping
  • You can put on any topping that tickles your fancy, try Gorgonzola, fig and bacon strips with a drizzle of honey

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