With roasted tomatoes, creamy goat cheese, fresh parmesan cheese and pesto, this Cherry Tomato Tarte makes for the perfect appetizer all year long! The base of the tarte is a sheet of puff pastry, which makes this appetizer come together quickly & easily.
– 2 pints cherry tomatoes (~2.5 cups)
– 2 tbsp olive oil
– 1 tsp salt & pepper
– 1 sheet frozen puff pastry, thawed to room temperature
– 3 tbsp pesto
– 3/4 cup freshly grated parmesan cheese
– 4 oz goat cheese, crumbled (I am using herbed goat cheese here – highly recommend!)
– 1 egg, beaten
– Fresh basil
– Balsamic glaze
1. Add cherry tomatoes, olive oil, salt and pepper to a baking dish, mix well to evenly coat and bake at 400 for 15 minutes or until they burst and begin to soften. Set aside
2. Lightly grease a large sheet of parchment paper with cooking spray, add puff pastry then roll out another inch or so until you have created an even rectangle. Transfer the parchment paper with the puff pastry to a large baking sheet
3. Using a butter knife, score the puff pastry about an inch from the edge – make sure not to cut all the way through. Use a fork to prick the inside of the pastry a few times
4. Spread the pesto onto the bottom of the pastry, then top with parmesan cheese, roasted cherry tomatoes and crumbled goat cheese
5. Brush the edges of the pastry with the beaten egg, then bake at 400 for 20 minutes
6. Top with fresh basil and balsamic vinegar – enjoy!
Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.
