Rustic Balsamic Roasted Tomatoes and Goat’s Cheese Tarts
Savoury tarts have never been this good!
- Yields: 9 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 45 mins
1 roll puff pastry, thawed in the fridge
250 g assorted baby tomatoes
1 Tbsp (15 ml) olive oil
2 Tbsp (30 ml) balsamic vinegar
freshly milled salt and pepper
100 g Chevin, cut into 9 slices
micro-herbs or basil leaves, for garnishing
Preheat the oven to 220 ˚C. Grease a muffin pan.
Cut the pastry into 9 squares and press into the muffin pan, with the sides overlapping the top of the pan. Prick a few holes on the bases. Chill in the fridge while prepping the filling.
Place the tomatoes on a roasting tray (cut the larger ones in half, leave smaller ones whole), drizzle with olive oil and balsamic vinegar and season with salt and pepper. Roast for about 20 minutes until burst and blistered. Keep to one side to cool.
Turn the oven temperature down to 190 ˚C.
Place a slice of cheese into each pastry case and top with tomatoes. Fold the corners of the pastry over the filling. Pop into the oven and bake for 25 minutes.
Serve immediately topped with micro-herbs.