These Cheese and Tomato Tarts are ideal for a fast and simple lunch, or even filled in as finger food at a get-together. They’re not difficult to make and overflowing with flavor!
Cheddar and tomato is a match made in paradise and this formula commends that reality altogether its greatness. In any case, when you add baked good into the condition things simply get all that amount more scrumptious.
For this formula you’ll need to utilize Beef Tomatoes (or Beefsteak in the US). These are marvelous in light of the fact that they’re so darn enormous! This way you’ll get to a greater degree a ‘handheld’ tart, rather than finger food style tarts. You can utilize normal measured tomatoes, or even cherry tomatoes, you’ll simply wind up with more modest tarts.
Ingredients:
Tarts
- 1 sheet of Pre Rolled Puff Pastry (see notes)
- 2 Beef Tomatoes (Beefsteak in US)
- 3.5oz / 100g Goats Cheese
- 3.5oz / 100g Ricotta
- 1 Egg, beaten for egg wash
- Extra Virgin Olive Oil, as needed
- Salt & Black Pepper, to taste
To Serve
- Shaved Parmesan
- Pesto
Instructions:
- Cheese: In a small bowl combine goats cheese, ricotta and a pinch of salt and pepper (to taste). Place to one side.
- Tomatoes: Place tomato on its side on a chopping board (root facing the wall, NOT up/down). Slice the ends off, then slice the middle into 3 disks (approx 3/4″ thick). Repeat with 2nd tomato then place to one side.
- Puff Pastry: Slice puff pastry into 6 disks that are slightly larger than the tomato slices. Crimp around the edges, spread in the cheese mixture then top with a tomato slice. Drizzle with extra virgin olive oil, sprinkle with a good pinch of salt and pepper then place onto a greased baking tray.
- Bake: Brush egg wash around the edges of the tarts, then bake in the oven at 200C/390F for 20mins or until the pastry is golden.
- Serve: Sprinkle over parmesan then drizzle with pesto. Enjoy!
Notes:
- Puff Pastry – The size of the pastry I use (before dividing) is 14″x9″ (35.5cmx22cm). The weight (before dividing) is 320g/11.3oz, so if you are buying puff pastry that is not pre rolled (i.e a slab of pastry) make sure you are using that much weight and roll out to the dimensions above.
- Tomatoes/Size – You can use regular sized tomatoes, or even sliced cherry tomatoes and make smaller tarts, just slice the pastry accordingly!
- Make Ahead – You can prep these to the point of putting in the oven, then tightly cover and place in the fridge. Just leave off the seasoning on the tomato (salt draws out moisture and will cause the tarts to go soggy as they rest). Also leave off the egg wash and brush on just before baking. If you want to completely bake them, just allow to cool then cover in the fridge. From there either serve cold or room temp, or reheat in the oven at 180C/356F until the pastry crisps up again.
- Calories – based on just the tarts (no pesto/parmesan), assuming 1/2 tsp extra virgin olive oil is drizzled on each tart. Calories for 1 tart (assuming 6 are made).
