This is August’s recipe from my Great British Bake Off calendar. It feels like I haven’t done any baking in ages so it was nice to make these tarts for tea. These little tarts were incredibly tasty and used such simple ingredients. Sometimes the best recipes are those which use minimal ingredients.
Little Goat’s Cheese and Tomato Tarts
- 375g puff pastry
- 3 tbsp olive oil
- 1 garlic clove
- few sprigs of thyme
- salt and pepper
- 150g soft goat’s cheese
- about 300g tomatoes
a large baking tray
Make sure the puff pastry if thoroughly defrosted. Roll out the pastry on a lightly floured work surface to a rectangle about 20cm wide and 30cm long. Trim off all the edges then cut into 4 rectangles. Set the 4 pieces of pastry on the baking tray and prick the centre with a fork. Chill for 20 minutes.
Meanwhile, heat the oven to 220C. Measure the olive oil into a small bowl. Finely chop the garlic with some of the thyme leave (keep some to garnish) and mix into the oil with a little salt and several grinds of pepper. Divide the goat’s cheese into 4 portions. Cut the tomatoes into wedges.
Arrange the tomatoes on top of the pastry, leaving a 1cm border all the way around. Make sure they are not mounded up in the centre or the cheese will fall off in the oven. Brush very lightly with a little of the olive oil mixture. Top with pieces of goat’s cheese and a few sprigs of thyme. Bake in the heated oven for 15 to 18 minutes, or until the pastry is crisp and golden brown around the edges, and the goat’s cheese is starting to colour. Slide the tarts on to individual serving plates and spoon over the rest of the olive oil. Serve immediately with a salad.
I also think these tarts could work quite well with ricotta cheese, spinach and sautéed mushrooms and onions as the topping.