Cherry tomato and goat cheese tartlets with balsamic glaze
Ingredients
Sign up for a free month of Plus membership!
Try out exclusive features in our app! No credit card required.
Start your free month nowUtensils
cutting board, knife, hand blender, pastry brush, baking sheet
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!
Sign up for a free month of Plus membership!
Try out exclusive features in our app! No credit card required.
Start your free month now