Cherry tomato and goat cheese tartlets with balsamic glaze

Step 1/5

• 25 g goat cheese
• 75 g cherry tomatoes

• cutting board
• knife

Pre-heat the oven to 180°C/375°F (convection heat). Meanwhile, wash and dry the cherry tomatoes, then halve them. Slice the goat cheese.

Step 2/5

• 62½ g sun-dried tomatoes
• ¾ tbsp tomato purée
• ¼ clove garlic
• 1¼ g thyme
• ¼ tbsp olive oil
• ¼ tbsp maple syrup
• salt
• pepper

• hand blender

Purée the dried tomatoes, tomato purée, garlic clove, olive oil, and some of the thyme in a blender. Mix in maple syrup and salt and pepper to taste.

Step 3/5

• 1 puff pastry sheets

Halve the rectangular puff pastry sheets to form squares. With a sharp knife, score each pastry square with a line on each side approx. 1 cm/0.5 in. from the edge.

Step 4/5

• ¼ egg yolk
• 1¼ g thyme

• pastry brush
• baking sheet

Whisk the egg yolk and lightly brush the edges of the puff pastry with it. Place a spoonful of tomato paste mixture onto each piece of pastry and spread it to the edges. Arrange goat cheese and tomatoes on each tart and garnish with a sprig of thyme. Transfer tartlets to baking sheet.

Step 5/5

• balsamic glaze for garnish

Bake the tarts at 180°C/350°F for approx. 20 min. until golden brown. Remove from the oven and drizzle with balsamic glaze. Enjoy!

Enjoy your meal!