Name: Tomato tarts with roasted garlic & 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 ½ 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

Home
Recipes
Tomato tarts with roasted garlic & goat’s cheese

Tomato tarts with roasted garlic & goat’s cheese

Good Food team

Save recipe

Makes 4

Easy

Prep: 2 mins

Cook: 1 hr and 20 mins

A star rating of 4.8 out of 5.13 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Fennel, lemon & mint salad

A star rating of 5 out of 5.2 ratings

Chargrilled artichokes with lemon

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

3 whole garlic

bulbs
2 tbsp olive oil
375g block all-butter puff pastry
1 ½ 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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per tart

kcal591
fat40g
saturates19g
carbs40g
sugars5g
fibre2g
protein18g
salt1.8g

Method

step 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.
step 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.
step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.13 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now