Are you looking for a quick and easy dish that is suitable as a starter or a main? Well, look no further! By following this simple recipe, you will be able to make the tastiest tomato tarts with the bursting flavours of roasted garlic and goats’ cheese, the perfect server this autumn!
- 3 whole garlic bulbs
- 2 tbsp olive oil
- 375g block all-butter puff pastry
- 1 ½ tbsp honey Dijon mustard
- 325g cherry tomato, halved
- 1 egg, beaten
- 150g pack soft goat’s cheese
- Handful basil leaves
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 minutes or until soft, then leave to cool.
Step 2 – Cut the pastry into quarters, roll out each piece, then cut into a 14cm-diameter circle. Distribute the circles on a baking tray and score a 1cm border around the edge of each. Avoiding the border, prick the pastry all over with a fork, then chill.
Step 3 – Increase oven heat 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 minutes 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.
This recipe takes only two minutes to prep! So, what are you waiting for? Go ahead and get baking!