Roasted Tomato & Goat Cheese Recipe

Preheat and prepare tomatoes

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Halve the Roma tomatoes lengthwise (or into 6–8 wedges for larger tomatoes). Place them cut-side up on the prepared sheet.

Season and roast tomatoes

In a small bowl, combine 2 tbs extra-virgin olive oil, minced garlic, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tbs fresh thyme leaves. Brush or spoon this mixture evenly over the cut tomatoes. Roast in the preheated oven for 20–25 minutes, until tomatoes are softened, edges are lightly caramelized, and some juices are released. Remove from oven and let cool slightly to handle; reserve oven on.

Prepare puff pastry

On a lightly floured surface or parchment, unfold or roll each puff pastry sheet to smooth seams and to make about a 12 x 12-inch square (if not already). Using a sharp knife or pastry cutter, cut each sheet into 12 equal squares to yield approximately 24 bites total (adjust quantity if you want larger/smaller bites). Transfer squares to a second parchment-lined baking sheet, spacing them about 1 inch apart.

Shape and egg-wash

Beat 1 whole egg with 1 tsp milk to make an egg wash. Lightly brush the edges of each puff pastry square with the egg wash. To help create a shallow well for the cheese and tomatoes, press the center of each square gently with the back of a spoon to form a small indentation without punching through the dough.

Assemble bites

Crumble the 200 g fresh goat cheese into a bowl and stir in 1 tsp honey to soften and slightly sweeten; adjust to taste. Spoon about 1 tablespoon of the goat cheese mixture into the center of each puff pastry square (filling should be shallow so pastry can puff around it). Top each with a roasted tomato half or a tomato wedge (one piece per bite). If tomatoes produced a lot of juice while roasting, blot excess with paper towel before topping to prevent soggy pastry.

Final seasoning and bake

Lightly brush the exposed pastry edges with a little olive oil or spray (about 1 tsp total) to promote even browning. Optionally sprinkle a few extra thyme leaves on top. Bake in the oven at 400°F (200°C) for 12–16 minutes, until the pastry is puffed and golden brown and the cheese is warmed through. Rotate the pan halfway through baking for even color.

Finish and serve

Remove from oven and let the bites rest on the baking sheet for 3–4 minutes. Transfer to a serving platter and garnish with fresh basil leaves if using. Serve warm or at room temperature.