This Roasted Cherry Tomato and Goat Cheese Tart can be whipped up in no time and packs a punch of flavor. The tomatoes are roasted in the oven until they burst and are oozing. The tart’s base is store-bought puff pastry and is layered with the tomatoes and herbed goat cheese. We made this as an appetizer but it can also be a light lunch served up with a side salad.
These tomatoes are some of our favorite. They’re roasted with a couple garlic cloves and some dried rosemary, which takes the flavor of the tomatoes up several notches. The garlic becomes soft and almost jammy and melts right into the tomatoes. It tastes as yummy as it sounds.
We love goat cheese, especially when baked (if you haven’t already noticed from our other recipes – check out our Roasted Mushrooms, Caramelized Onions, and Goat Cheese Buns and Goat Cheese and Chives Scones) and what better cheese to go with these sweet cherry tomatoes. The goat cheese is mixed with some fresh basil and some ground black pepper. The tangy goat cheese is complemented with the sweet basil and when combined with the sweet, tart tomatoes, it’s a match made in heaven.
If you make this Roasted Cherry Tomato and Goat Cheese Tart, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
Roasted Cherry Tomato and Goat Cheese Tart
Ingredients
- 2 cups cherry tomatoes
- 3 cloves garlic peeled & smashed
- 2 tbsp olive oil
- ½ tsp ground black pepper divided
- ¼ tsp dried rosemary
- 1 tsp salt
- 4 oz goat cheese crumbled
- ½ tbsp fresh basil minced
- 1 sheet puff pastry
- 1 egg beaten with 1 tbsp water
Instructions
- Preheat the oven to 400 F.
- Place the cherry tomatoes and garlic in an oven-safe baking dish. Drizzle with the olive oil and add ¼ tsp of black pepper, the dried rosemary, and salt. Mix well such that the tomatoes and garlic are well coated with the oil. Spread the tomatoes out in an even layer and bake for 25-35 minutes until the tomatoes burst.
- While the tomatoes are roasting, mix the goat cheese, basil, and ¼ tsp of black pepper. Set aside.
- To defrost the puff pastry, follow the directions on the package. Roll out the pastry to a 10” by 6” rectangle. Prick the pastry with a fork, leaving a ½” edge.
- Spoon the tomatoes and garlic onto the pastry, keeping the filling about ½” away from the edge of the pastry. Spread out the goat cheese mixture over the tomatoes. Brush the ½” empty edge of the puff pastry with the beaten egg.
- Bake the pastry for 20-25 minutes or until the edges of the pastry are golden brown. Serve warm.
