Tomato Tarts with Roasted Garlic and Goat's Cheese

Name: Tomato Tarts with Roasted Garlic and Goat's Cheese
Prep time: 2 min
Cook time: 1 h 20 min
Total time: 1 h 22 min
Yield: Makes 4
Ingredients: 3 whole garlic bulbs; 2 tbsp olive oil; 375g block all-butter puff pastry; 1 1/2 tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey; 325g cherry tomato halved; 1 egg beaten; 150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen); handful basil leaves

4.75 (13)

⏱ 82 mins 🍽 Makes 4 ✅ Easy 🏷 Canapes

These elegant tartlets make a wonderful starter or canapé. Puff pastry circles are spread with a paste of roasted garlic and mustard, then topped with halved cherry tomatoes and soft goat's cheese. The garlic can be roasted a day in advance, making final assembly quick and simple. The tarts bake until the pastry is crisp and golden and the tomatoes begin to shrivel, then are finished with fresh basil leaves. They are best served at room temperature.

Ingredients

3 whole garlic bulbs
2 tbsp olive oil
375g block all-butter puff pastry
1 1/2 tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey
325g cherry tomato halved
1 egg beaten
150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen)
handful basil leaves

Method

Set your oven to 190C/170C fan/gas 5. Trim the tops from the garlic bulbs and place them on a piece of foil. Drizzle with 1 tbsp of the olive oil, season, and wrap into a parcel. Roast for 50 mins until softened, then set aside to cool. This step can be completed a day in advance.
Divide the puff pastry block into four equal pieces. Roll out each portion and cut into a 14cm-diameter circle, using a saucer as a template if needed. Transfer the circles to a baking tray. Score a 1cm border around each circle's edge without cutting through. Prick the central area all over with a fork, then place the tray in the fridge to chill.
Turn the oven up to 200C/180 fan/gas 6. Once the garlic is cool, squeeze the soft cloves into a bowl. Add the mustard, the remaining 1 tbsp of oil, and seasoning. Mash everything together with a fork to form a paste. Spread this paste inside the scored borders on the pastry. Arrange the tomato halves on top, cut-side up, and season well.
Brush the pastry borders with the beaten egg. Crumble the goat's cheese over the tarts. Bake for 25-30 mins until the pastry is golden and crisp and the tomatoes start to shrivel. Let the tarts cool on the tray to room temperature. Scatter fresh basil leaves over the top just before you serve them.

Nutrition (per serving)

Calories591 kcal

Fat40 g

Saturates19 g

Carbs40 g

Sugars5 g

Fibre2 g

Protein18 g

Sodium720 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryCanapes

DietVegetarian