Goat's Cheese Tart with Roasted Cherry Tomatoes -

Goat's Cheese Tart with Roasted Cherry Tomatoes

Goat's cheese tart with balsamic roasted tomatoes, a quick and easy dinner for busy weeknights. Made with puff pastry and lots of creamy goat's cheese.

Course Dinner

Cuisine Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 372kcal

Author Michelle Alston

Ingredients

345 g plump cherry tomatoes, on the vine (2 +⅓ cups) left whole
2 tablespoon olive oil divided
1 tablespoon balsamic vinegar
½ tsp of both sea salt and cracked black pepper divided
1 320g roll of ready-made puff pastry
1 tablespoon finely grated pecorino cheese
2 tablespoon vegetarian red pesto
1 medium red onion (140g) peeled, cut lengthways then sliced thinly
125 g of goat's cheese (1 small log or 5oz)
A generous pinch freshly ground black pepper
2 teaspoon milk
4 or 5 sprigs of fresh thyme

Instructions

Preheat the oven to 200 degrees C / 392 F.
Line a baking sheet with parchment paper.
Add the cherry tomatoes to a medium oven-safe dish. Add the balsamic vinegar, 1 tablespoon of olive oil, salt and pepper. Give everything a shake then place the dish on the top shelf of the oven and roast for 15 minutes. Set aside until you are ready to use them.
Roll out the pastry and place it on the lined baking sheet.
Using a sharp knife, score the pastry all along the edge, about 2.5cm in from the edge.
Using a fork, prick the pastry a good few times.
Spread the red pesto over the pastry avoiding the edges. Evenly place the red onion over the pastry. Scatter the pecorino cheese over the pesto.
Using a slotted spoon add the roasted cherry tomatoes to the tart.
Crumble the goat's cheese over the tart then add the thyme. You can just add the sprigs or pluck the leaves and scatter them over the tart. I do a mixture of both.
Drizzle the remaining olive oil over everything and add about a ¼ teaspoon each of sea salt and cracked black pepper.
Using a pastry brush, brush the edges of the tart with the milk.
Bake on the top shelf of the oven for 20 minutes or until the pastry has risen, the tart is golden brown around the edges and the pastry are cooked.
Serve immediately with a green salad.

Notes

Nutritional Information is approximate and is calculated using an online nutrition tool. Information is based on 6 servings.
Make it quicker - Skip roasting the tomatoes, cut them in half and add to the tart before you cook it.
Serving - This is best served warm but can be served cold too.
Leftovers - If you have leftovers keep them in the fridge for a day or two, then warm up in the oven or microwave.
Freezing - This tart is not suitable for freezing.

Nutrition