Tomato tarts with roasted garlic & goat’s cheese

Tomato tarts with roasted garlic & goat’s cheese

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(8 ratings)

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Cooking time

Prep: 2 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Makes 4

Use up cherry tomatoes in these little puff pastry tartlets - get ahead by roasting the three whole garlic bulbs the night before

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per tart

kcalories
591
protein
18g
carbs
40g
fat
40g
saturates
19g
fibre
2g
sugar
5g
salt
1.8g

Ingredients

  • 3 whole garlic bulbs
  • 2 tbsp olive oil
  • 375g block all-butter puff pastry
  • 1½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey
  • 325g cherry tomatoes, 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

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Method

  1. Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool – this can be done the day before.
  2. Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
  3. Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
  4. Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

Recipe from Good Food magazine, August 2013

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Comments

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suses22's picture

Made as one big tart as a side, starter for gathering of friends, really tasty and great texture - even the hard core meat eater enjoyed!

jarrestr's picture
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Made this with different coloured cherry tomatoes but used ony to garlic bulbs. Could have used one as they were very large. Easy and tasty but next time will use less garlic, although i love it.

Frantic Flapjack's picture
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Lovely, fresh tasting tart. I made a large tart instead of 4 small ones. The roasted garlic seemed to give the tart a mellow flavour which went very well with the tomatoes.

Katyadoma's picture

I chose this receipt for yesterday St Valentine dinner. And I'm happy I 've doen it. I didn't prepare in advance, so I was looking for quick food. That was really quick, easy and very tasty! That was a dinner for two , but I' ll defiantly cook it for my friends:)
I also make it a bit simpler : I made little square tarts and just chopped garlic nd fried it a bit

wattsfam1@sky.com's picture

Absolutely fab! Pushed for time though and used ready rolled pastry to make one large tart! Perfect for feeding a crowd and nice and quick. Completely delicious!

espargal's picture

I have made this several times as small tarts and also 1 large tart, absolutely delicious! A definite favourite recipe.

gemessex's picture

Lovely light tart. I didn't have time to roast the garlic so I smashed a bulb with a pestle and mortar and mixed in w the oil and mustard and spread straight on the pastry. Taste of garlic and not too bitter. Will def try w roasted garlic when I have more time.

livvykins21's picture
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Lovely tarts! Made with mozzarella - delicious! X

victoriacorby's picture
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Very good, flavour delicious though my OH said he thought there could have been more garlic!

cretancook's picture
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I made these as square tarts as I was using ready rolled pastry and it was easier to do so. With fresh tomatoes from the garden and our own oil they were delicious although the pastry under the filling was not quite as crisp as it could have been, Will adjust temperature and/or timings next time.

Ruthazel's picture

This was easy to make and we loved the garlicky flavour. Recommended.

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