Fresh Tomato Tarts - BigOven 183329
Fresh Tomato Tarts

Fresh Tomato Tarts

Ready in 45 minutes
3 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Fresh Tomato Tarts"

Share it:

Serve these tarts as a fun appetizer or unique side dish. They're a simple way to enjoy one of the most popular, flavorful, healthful, and versatile products of summer.

"Very simple to make with a very appealing outcome. I did not like having to crush the middle of the puff pasty to put the cheese in the center, I felt like I was destroying it, became very crumbly. I'll have to mess around with this recipe a little more, maybe I was too hasty with the filling the center. Even so- very, very tasty. Very beautiful to see finished."

- ihaveapulse23

Ingredients

Are you making this? 
2 sheets Puff pastry dough; - 1 package, frozen
1 medium Egg yolk
2 ounces goat cheese; - herb flavored, softened
2 tablespoons Milk
16 ounces Cherry tomatoes; - mixed yellow & red
1 pinch kosher salt; - to taste
1 pinch Black pepper; - to taste
2 tablespoons Basil leaves; - fresh, minced

Original recipe makes 4 Servings

Servings  

Preparation

Thaw the puff pastry according to package directions. Keep it at refrigerator (rather than room) temperature so it is not too soft & sticky.

Preheat oven to 400F.

Cut one pastry sheet into 4 even squares. Place squares on a parchment-lined baking sheet. Cut remaining sheet into 8 strips, each 3/4-inch-wide. (You will have approximately 1/3 of the sheet remaining after strips are cut. Use it to make a smaller tart or refreeze for another use.) Cut the 8 strips in half crosswise to make 16 strips, 4- to 5-inches each.

Place four strips around the edge of each pastry square, overlapping corners. Lightly brush pastry edges and corners with egg wash; bake until puffed and brown, 22-24 minutes. Whisk together goat cheese and milk. Divide cheese mixture among centers of baked tarts, spreading

it with a spatula and pressing lightly to gently deflate centers. Top cheese mixture with red and yellow tomatoes; season with salt and pepper.

Bake tarts 5 minutes more. Remove from oven and garnish with basil; serve warm or at room temperature.

Per tart: 314 cal; 15g total fat (7g sat);

18mg chol; 483mg sodium; 24g carb;

2g fiber; 8g protein

Notes

I used fresh tomatoes and herbs from the garden for this dish. The flavors were wonderful.

Credits

Added on Award Medal
Verified by stevemur

So appealing to look at and so tasty! photo by ihaveapulse23 ihaveapulse23

Warm from thye oven and ready to serve. photo by promfh promfh

Calories Per Serving: 195 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Fresh Tomato Tarts

I'd rate it:


sign in to add your comment

Learn more

Tart

Recipe ideas by email


Reviews

Add yours!

Very simple to make with a very appealing outcome. I did not like having to crush the middle of the puff pasty to put the cheese in the center, I felt like I was destroying it, became very crumbly. I'll have to mess around with this recipe a little more, maybe I was too hasty with the filling the center. Even so- very, very tasty. Very beautiful to see finished.
ihaveapulse23 9 months ago
These keep for a day or so in the refrigerator. Reheat in the oven rather than microwave to keep the pastry crisp.
promfh 4 years ago
I used fresh tomatoes and herbs from the garden for this dish. The flavors were wonderful. [I posted this recipe.]
promfh 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free