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Mini Chèvre and Tomato Tarts

Mini Chèvre and Tomato Tarts
Serves 6
If available, use ripe heirloom and specialty tomatoes of various colors in these individual tarts. Thanks to cheesemaker MontChevré for the inspiration for this adapted recipe.
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  1. 1 rectangle sheet (9-by-6-inch) puff pastry, chilled
  2. 3 medium-size tomatoes
  3. 3 tablespoons grated Parmigiano Reggiano
  4. 2 cloves garlic, minced
  5. ½ teaspoon dried thyme
  6. ½ teaspoon ground black pepper
  7. ¼ teaspoon salt
  8. 2 tablespoons olive oil, plus more to drizzle
  9. 6 slices (½-inch thick) goat cheese
  10. ¼ cup finely chopped green onion
  1. Heat the oven to 400°F. Cut the pastry into six 3-inch squares. Place on a baking sheet, and chill while preparing the topping.
  2. Thinly slice the tomatoes, reserving their juices. In a medium-size bowl, combine the tomato slices with their juices, Parmigiano Reggiano, garlic, thyme, black pepper, and salt. Toss gently to combine. Drizzle oil over the mixture; toss again to coat.
  3. Divide the tomato mixture into six portions, spooning some of the juices on top of each tart. Place a slice of goat cheese on top, and bake 18 to 20 minutes, until the pastry is deep golden. Sprinkle the green onion on top of the tarts. Serve with a drizzle of olive oil.
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