Mini Goat Cheese & Tomato Recipe

Thaw and cut pastry

Thaw puff pastry according to package instructions (about 30–40 minutes at room temperature). Preheat oven to 400°F (200°C). Lightly flour a work surface and roll each sheet to smooth seams. Using a 2.5–3 inch round cutter, cut 12 circles (or 10–12 depending on sheet size). Place rounds on a parchment-lined baking sheet about 1 inch apart.

Create tart edges

Using a smaller cutter (about 2 inches) or the back of a piping tip, gently press a shallow indentation in the center of each round to form a slight rim that will hold the filling, taking care not to cut through the pastry.

Egg wash

Whisk the egg with 1 tsp milk. Lightly brush the rims of each pastry round with egg wash to promote a golden color during baking.

Par-bake

Bake the rounds in the preheated oven for 8–10 minutes until puffed and lightly golden but not fully browned. Remove from oven and let cool slightly on the tray while you prepare the filling and tomatoes.

Toss halved cherry tomatoes with 2 tbsp olive oil, minced garlic, 1 tsp balsamic vinegar (if using), 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

Spread the tomatoes cut-side up on a small parchment-lined roasting pan or sheet. Roast in the same 400°F (200°C) oven for 12–15 minutes until tomatoes have softened, skins shriveled slightly and edges starting to caramelize. Remove and allow to cool slightly. If tomatoes release a lot of liquid, drain a little before assembling so tarts don’t get soggy.

While tomatoes roast, make the goat-cheese filling. In a medium bowl, combine 8 oz softened goat cheese, 2 oz cream cheese and 2 tbsp ricotta (or Greek yogurt). Use a fork or small spatula to blend until smooth and spreadable.

Stir in 2 tsp finely chopped basil, 1 tsp chopped thyme leaves, 1 tsp lemon zest, 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning — the lemon zest should brighten the cheese and herbs should be noticeable but not overpowering.

Transfer the cheese mixture to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped) for neater filling, or use a small spoon if preferred.

Reduce oven temperature to 375°F (190°C) if your tarts browned during par-bake. Using the piping bag or spoon, place about 1 to 1 1/2 tablespoons of goat-cheese mixture into the center of each par-baked pastry round, smoothing slightly but leaving the rim visible.

Top each filled tart with 3–4 roasted cherry tomato halves (depending on size) arranged attractively. If any tomatoes are particularly wet, blot with a paper towel first.

Return assembled tarts to the oven and bake for an additional 6–8 minutes at 375°F (190°C) until cheese is warmed through and pastry is golden at the edges.

Remove tarts from oven and let rest 2 minutes on the pan. Sprinkle with torn basil leaves, crumble the optional extra 1 oz goat cheese over if using, and finish with a crack of black pepper. Serve warm or at room temperature.