These little tarts are the perfect appetizers or side dish while baby heirloom, cherry or grape tomatoes are at their best!
It’s spring time and with that we want to use fresh, happy-colored ingredients! As the days warm up, I want to start using my garden basil and since my tomatoes haven’t quite taken off yet, I’m using some beautiful baby heirloom tomatoes for these small plates.
This is a quick-to-do tart where I’m building a puff pastry shell from a little less than 2 sheets of pastry. There’s no need to roll out the dough, just cut into four equal squares, cut up some strips of pastry and lay it on the sides of each square.
The shells are baked first and then the goat cheese and tomatoes are added to an already baked shell. Baked another 5-8 minutes and there you have it! Savory tomato, goat cheese tarts with herbs. Paired with a crisp white like a Sauvignon Blanc or Pinot Gris, I’m all set for a quick meal with a side salad, as an appetizer, side dish…versatility!
After making these, I thought it might be nice to also broil some of the tomatoes in advance with a touch of extra-virgin olive oil. Broiling them a bit brings out their sweetness and adds some depth of flavor. I’ll give it a try next time and place the already broiled/charred tomatoes on the goat cheese mixture. Also, although the tarts are vibrant and pretty showcasing the tomatoes halved, it would be easier to eat if the tomatoes are quartered, so that may another alternative.
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A special thank you to Melissa’s Produce for generously sharing a sampling of these beautiful Baby Heirloom Tomatoes to feature and share with readers on Teenie Cakes. I was not monetarily compensated for featuring this produce and the opinions and writing are my own.
- 1 2/3 sheets puff pastry (thawed)
- 1 egg yolk
- 1 tablespoon water
- 2½ ounces goat cheese
- 2 tablespoons milk
- 1 teaspoon Italian herb seasoning
- 1-2 garlic cloves, minced fine
- 12-16 baby heirloom, cherry or grape tomatoes (assorted colors), halved
- salt and pepper to taste
- 2 tablespoons minced fresh basil (or small basil leaves)
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Unfold one puff pastry sheet and cut into 4 even squares. Place the squares on the prepared baking sheet.
- Unfold the second sheet of puff pastry. Cut into 8 strips, about 3/4-inch wide. Cut each of the strips in half crosswise, to make 16 strips that will fit on each side of the 4-squares.
- Place four strips around the edge of each pastry square, overlapping and pinching the pastry together.
- Beat the egg yolk and water together in a small dish.
- With a pastry brush, brush the egg wash on the edges and around the pastry. Bake until the pastry squares are golden brown, about 20-22 minutes – rotating the pan half-way through the baking time.
- Meanwhile, combine the goat cheese, milk, Italian herb seasonings and garlic in a small bowl.
- Using a small spatula or butter knife, evenly distribute and spread the goat cheese mixture among the four pastries. Lightly pressing and gently deflating the middle of each pastry tart shell.
- Top each tart with halved tomatoes. Season to taste with salt and freshly ground pepper.
- Bake for 5-8 minutes more. Garnish with fresh basil. © Images & content: Cristina A-Moore for TeenieCakes.com.
- Store any leftovers wrapped tightly with foil and in the refrigerator.
- You will have extra puff pastry dough from a sheet.
- No need to roll the puff pastry when preparing.
- The amount of tomatoes needed will depend on the size of your tomatoes and preference.
- Use any combination of fresh or dried herbs to mix in with the goat cheese.
- Adding finely chopped red onions would be a tasty addition.