French · Dinner
French Roast Goat Cheese Tart
A single-serving open tart pairs a rolled puff pastry base with warm goat cheese, roasted cherry tomatoes and thyme, finished with a drizzle of honey and cracked black pepper. Served alongside a small dressed arugula salad.
$5
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
726Calories
26.3gProtein
50.1gFat
42.8gCarbs
13.6gSugar
2.9gFiber
701mgSodium
368mgChol
27.3gSat Fat
410mgPotassium
485mgCalcium
2.6mgIron
0.9mcgVitamin B12
12mgVitamin C
vegetarian
herb-salt
hidden-gems
vegetarian
Instructions
1
Prep
Roll puff pastry on a floured board into a thin 5x7 inch rectangle, prick the centre with a fork leaving a half-inch border, and lay on parchment paper.
2
Build
Brush the border with egg yolk, arrange goat cheese rounds and halved cherry tomatoes over the centre, scatter thyme leaves and black pepper on top.
3
Roast
Bake at 400F (200C) for 18 to 22 minutes until the pastry border is deep golden and the cheese has softened with light brown spots.
4
Toss
In a small bowl, combine arugula with olive oil, red wine vinegar, and salt until the leaves glisten evenly.
5
Plate
Slide the tart onto a plate, drizzle honey over the warm cheese, pile dressed arugula alongside, and finish with extra thyme leaves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz420g goat cheese
- 5.2 oz150g, about a quarter sheet puff pastry
- 5 oz140g cherry tomatoes, halved
- 2 tsp2 tsp fresh thyme leaves, plus extra for garnish
- 4 tsp4 tsp honey
- 2 tsp2 tsp olive oil
- 22 small handful (40g) arugula
- 1 tsp1 tsp red wine vinegar
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 22 egg yolk, beaten
