Tomato tarts with roasted garlic & goat’s cheese

Tomato tarts with roasted garlic & goat’s cheese

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(8 ratings)

Prep: 2 mins Cook: 1 hr, 20 mins

Easy

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

  • Vegetarian

Nutrition: per tart

  • kcal591
  • fat40g
  • saturates19g
  • carbs40g
  • sugars5g
  • fibre2g
  • protein18g
  • salt1.8g
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Ingredients

  • 3 whole garlic bulbs
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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 tomato, halved
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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

  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.

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Comments (11)

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
5

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
3.75

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
4

Lovely tarts! Made with mozzarella - delicious! X

victoriacorby's picture
5

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

cretancook's picture
4

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.

Questions (1)

funkyalesk's picture

How many should this make?

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