We’ve been having many a tart lately, which has made my husband a very happy man. He likes a nice tart (of the foodie variety obviously). And as it’s tomato season we’ve been using up oodles of cherry tommies on our tarts.
Not exact recipes here, but just throw it all on (in a couple of minutes tops), on bought ready rolled puff pastry (obviously you could make your own if you were so inclined and had more time than me) and bung in the oven for 20 to 25 minutes. And voila you have a very tasty little tart for minimum effort. Great served as a main with a large leafy salad on the side, or a tasty wee nibble, appetiser or starter. Good party food too….and great for kids!
Cherry Tomato, Pesto & Goats Cheese Tart
A pack of ready rolled puff pastry (or a de-frosted block rolled out)
Pesto (enough for a fine smear all over your pastry)
About half a log of goats cheese
A few handfuls of cherry tomatoes
Freshly ground black pepper
A drizzle of extra virgin olive oil
Pre-heat the oven to 200ºC.
Unroll the puff pastry and lay on a suitably sized baking tray (or roll out to size if using a block). Smear a fine layer of pesto over the surface. Chop the cherry tomatoes in half and scatter over (cut side upwards). Cut a few slices of goats cheese and place evenly. Grind over a generous amount of black pepper and drizzle on a little olive oil. Throw in the oven for 20 to 25 minutes until the pastry’s golden, tomatoes wilted and cheese bubbling.
Cherry Tomato, Mozzarella & Tapenade Tart
A pack of ready rolled puff pastry (or a de-frosted block rolled out)
Tapenade (enough for a fine smear all over your pastry)
A ball of Mozzarella
A few handfuls of cherry tomatoes
A little finely grated Grana Padano or Parmesan cheese
Freshly ground black pepper
A drizzle of extra virgin olive oil
Pre-heat the oven to 200ºC.
Unroll the puff pastry and lay on a suitably sized baking tray (or roll out if using a block). Smear a fine layer of tapenade over the surface. Chop the cherry tomatoes in half and scatter over (cut side upwards). Slice the Mozzarella and place evenly. Sprinkle a fine layer of Grana Padano or Parmesan over and a generous grinding of black pepper, drizzle on a little olive oil. Throw in the oven for 20 to 25 minutes until the pastry’s golden, tomatoes wilted and cheese bubbling.
If you like this, how about trying my Courgette & Cherry Tomato Garden Pasta, Cherry Tomato & Mascarpone Tagliatelle, Leek & Goats Cheese Tart, Courgette, Feta & Basil Bruschetta, Griddled Veggies & Goats Cheese Pizza, Salami, Courgette & Blue Cheese Pizza
Chez Foti 
September 1st, 2012 at 1:30 am
Wow those look good! We have a tonne of tomatoes in the greenhouse so will have to give these a try 🙂 Katie x