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Cherry tomato and goat cheese tartlets with balsamic glaze
Ingredients
Utensils
cutting board, knife, hand blender, pastry brush, baking sheet
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How to cut tomatoes
Balsamic reduction
Nutrition per serving
Step 1/ 5
- 25 g goat cheese
- 75 g cherry tomatoes
- cutting board
- knife
Pre-heat the oven to 180°C/375°F (convection heat). Meanwhile, wash and dry the cherry tomatoes, then halve them. Slice the goat cheese.
Step 2/ 5
- 62½ g sun-dried tomatoes
- ¾ tbsp tomato purée
- ¼ clove garlic
- 1¼ g thyme
- ¼ tbsp olive oil
- ¼ tbsp maple syrup
- salt
- pepper
- hand blender
Purée the dried tomatoes, tomato purée, garlic clove, olive oil, and some of the thyme in a blender. Mix in maple syrup and salt and pepper to taste.
Step 3/ 5
- 1 puff pastry sheets
Halve the rectangular puff pastry sheets to form squares. With a sharp knife, score each pastry square with a line on each side approx. 1 cm/0.5 in. from the edge.
Step 4/ 5
- ¼ egg yolk
- 1¼ g thyme
- pastry brush
- baking sheet
Whisk the egg yolk and lightly brush the edges of the puff pastry with it. Place a spoonful of tomato paste mixture onto each piece of pastry and spread it to the edges. Arrange goat cheese and tomatoes on each tart and garnish with a sprig of thyme. Transfer tartlets to baking sheet.
Step 5/ 5
- balsamic glaze for garnish
Bake the tarts at 180°C/350°F for approx. 20 min. until golden brown. Remove from the oven and drizzle with balsamic glaze. Enjoy!
Enjoy your meal!
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