Cherry tomato and goat's cheese tarts recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Cherry tomato and goat’ s cheese tarts By You Magazine - March 24, 2019 These cherry tomato and goat’s cheese tarts make a smart pizza swap when you fancy something cheesy – and using a block of ready-rolled puff pastry makes whipping them up an absolute doddle. Plus, they only take 15 minutes in the oven. Serve yours with a vibrant salad on the side, or with some focaccia and olive oil for dipping. Chris Alack MAKES 6 (3 OF EACH) plain flour, for dusting 1 x 320g block all-butter ready-rolled puff pastry (for example Jus-Rol) dijon mustard, for spreading 150g cherry tomatoes, halved 3 tbsp green pesto about 75g goat’s cheese log, sliced 1 medium egg yolk sea salt and black pepper extra virgin olive oil finely shaved parmesan small basil leaves to finish 1. Preheat the oven to 220C/200C fan/gas 7. Dust your work surface lightly with flour. Roll out the pastry sheet a little to give a rectangle that measures about 27cm x 37cm. Cut out 6 x 12cm circles using a bowl or plate as a guide and arrange on a couple of baking sheets. 2. Spread a thin layer of dijon mustard over 3 of the pastry circles, to within about 2cm of the rim, and then scatter the cherry tomatoes over the top. Spread remaining pastry circles with pesto and arrange sliced goat’s cheese on top. 3. Combine the egg yolk with 1 tbsp water and brush all over the pastry borders. Season the tops with salt and pepper, drizzle with a little olive oil and scatter a few slivers of parmesan over the tomatoes. Bake in the oven for 15 minutes or until golden and risen. Top with a few small basil leaves before serving. PERFECT SIDE Try a salad of torn radicchio and chicory (or a mixture of red and green leaves), with focaccia and olive oil for dipping. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved