Goat Cheese and Cherry Tomato Tartlets

Food Network Canada
4 servings




Goat Cheese & Cherry Tomato Ta

full sheet puff pastry, ⅛ inch thick
cherry tomatoes
basil oil, (Recipe follows)
balsamic reduction, (recipe follows)

Goat Cheese Mixture

cup goat cheese
Tbsp extra virgin olive oil

Caramelized Onions

Tbsp vegetable oil
medium onion, fine julienne
sprigs thyme, bundle

Balsamic Reduction

1 ½
cup balsamic vinegar

Basil Oil

cup basil, leaves
cup parsley, leaves
cup grape seed or vegetable oil


Step 1

Preheat oven to 400 degrees Fahrenheit. Roll out the puff pastry on a floured surface to 1/8 inch thickness. With a cookie cutter or a knife cut four circles, 3 inches in diameter. Place on a parchment lined baking sheet & return to freezer for 20 minutes.

Step 2

To bake, place another piece of parchment over puff pastry rounds & a baking sheet on top. This ensures the puff pastry to rise evenly & not to high. Bake in oven for 10 – 15 minutes rotating pan to ensure even cooking. When golden brown remove from oven & allow to cool.

Step 3

In a stainless steel bowl or a kitchen aid with a whisk attachment. Whisk goat cheese with olive oil. Season with salt and white pepper. Refrigerate until ready to use.

Step 4

In a large pot over medium heat, add oil. When hot, add onions & thyme. Allow to sweat. When onions are transparent increase heat to medium high & stir with a wooden spoon until onions are caramelized (scraping bottom of the pot to prevent burning). When onions are a dark brown, season with salt and freshly ground white pepper. Remove thyme bundle & refrigerate onions until ready to use.

Step 5

In a round mould, place puff pastry on bottom and spread with caramelized onions. Dot the top with goat cheese. In a fry pan with a little olive oil slightly warm cherry tomatoes. Place tomatoes on top of goat cheese to cover entire surface. Place in oven for 4 – 5 minutes to heat thoroughly.

Step 6

In a small pot over medium heat, reduce vinegar to ½ cup. Stir occasionally to ensure vinegar does not burn on the bottom. Remove from heat & allow to cool. Place in an airtight container & refrigerate until needed.

Step 7

In a small pot of boiling water, briefly blanch herbs & immediately shock in ice water to preserve colour. Dry thoroughly. Puree in blender & gradually add oil. Refrigerate overnight. Strain through a cheesecloth lined sieve. Refrigerate oil until needed.

Step 8

In the center of a large plate place ½ tsp of goat mixture. Place goat cheese tart on top & carefully remove the mould. Drizzle basil oil & balsamic reduction around the tart. Serve immediately.

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