In less than no time, using fresh, organic vine tomato, some goat cheese, pesto, parmigiano, and store bought puff pastry, you are going to create one of the best looking and delectable meals. Perfect for those weekdays on the run or as an appetizer to impress your guests.
It all started with Loreto saying that we had puff pastry sitting in the freezer waiting to be utilized. We try to eat fresh, organic and local most of the times and to keep just few things in the freezer to use them up in short few months so as to preserve them from frost bites and eat them at their fullest. That puff pastry was calling my name, not for something sweet this time, but -would you believe it- for something savory. So I told my husband that I knew exactly what to make with it.
Last Saturday, during our usual trip to the Farmer's Market we picked up fresh produces, including beautiful cherry tomatoes on the vine. And on our other usual trip to the Italian Center Shop we got Canadian goat cheese, parmigiano and fresh basil. We did not need anything more, just to set our creativity in motion and have fun in the kitchen. I think I already told you how well Loreto and I work in the kitchen together, we really compliment each other, where I end he starts, and vice versa, in a cheerful, positive flow. Well, almost always positive, sometimes my extremely irritating (also for me) self-criticism gets in the way, but he knows how to dissipate it right away 😉 . This was not the case, because I had a clear picture in mind. I wanted to create beautiful puff pastry tomato and goat cheese tartlets, to which Loreto added a layer of pesto mixed with some heavy cream, some basil and a sprinkle of parmigiano. Sounds already delicious, right?
Here we go making these Tomato Goat Cheese Tartlets.
In the morning we took the puff pastry, as well as the pesto, out of the freezer so it was ready to be rolled out before dinner time, cut in a round shape and fit into the tartlet pans. Loreto thinned some of the homemade pesto with some heavy cream and spread it at the bottom of the tartlets, I crumbled some goat cheese and nicely arranged the tomato with the vine still attached, he grated some parmigiano on top and finished with a basil leaf, a pinch of salt and pepper and few drops of extra virgin olive oil. One can never have too much olive oil, my humble opinion 🙂 . They looked so pretty, but the flavor was what really amazed us.
After about 20-25 minutes in the pre-heated oven, the puff pastry had done what it's renown for, that is puffing and showing those beautiful buttery layers, the goat cheese had melted on top of the creamy pesto, and the tomatoes were plump, juicy and tasty. We removed the vine and the stems from the tomatoes and had a first bite. Oh my, all the tiers of flavors just burst in our mouths! Crumbly, creamy, juicy, crispy scrumptious tartlets! I felt so happy with the result, our joint effort turned out better than we imagined, even the pictures were alluring.
Sometimes I just have to let it go, listen to my inner voice and open myself to accept something beautiful to come to me.
Buon appetito!
Song of the day: "The Wolf", Mumford and Sons: <<We will stare down at the wonder of it all. And I will hold you in it>>.
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Tomato Goat Cheese Tartlets
In less than no time, using fresh, organic vine tomato, some goat cheese, pesto, Parmigiano, and store bought puff pastry, you are going to create one of the best looking and delectable meals. Perfect for those weekdays on the run or as an appetizer to impress your guests.
- Total Time: 40 minutes
- Yield: 4 tartlets 1x
Ingredients
- 1 block store-bought puff pastry
- 1 package organic goat cheese
- 12 organic tomatoes with vines attached
- 4 tsp pesto
- 2 tsp heavy cream
- 2 Tbsp parmigiano reggiano, grated
- A drizzle extra virgin olive oil
- salt and pepper to taste
Instructions
- Pre-heat oven to 380° F.
- Dust wood board with flour and place block of puff pastry on it.
- Using a rolling pin roll out the dough rotating the square as you roll to make it uniform.
- Roll to a thickness of 5mm.
- Take the tartlet mold and place on dough.
- With a sharp knife cut around the mold staying 1cm away from the edge making the dough circle larger than the mold.
- Using some olive oil grease the tartlet mold.
- Press puff pastry circle into mold, and using the rolling pin remove any excess dough from edge.
- Mix pesto and heavy cream, and spread onto bottom of puff pastry.
- Crumble goat cheese over pesto filling tartlet a bit.
- Place the vine tomatoes on top of goat cheese.
- Drizzle a bit of extra virgin olive oil on top.
- Finish with a sprinkle of parmigiano, salt and pepper, and some fresh basil.
- Place on a baking sheet and into the oven it goes for about 20-25 minutes.
- Let cool for about 1 minute, if you can resist eating them.
- Take out of mold, and you're ready to enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
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I love baking and kneading dough because it takes me to a happy place in my soul.
Dana says
Oh my gosh Nicoletta - these are STUNNING! They look and sound so delicious. I am totally going to make these. I love the idea of a savory tart, and this just looks like total perfection.
Oh Dana, thank you so much! You're making me blush. They were indeed delicious, easy to put together and so good looking 🙂 .
Julia says
First off, these looks absolutely delicious. I mean, REALLY delicious! Second, I am a tiny bit jealous of how well you and your husband can cook together. The reality in my house, is we are only in the kitchen together if we are eating! So, that is wonderful that you both work so well together. Hence the blog, obviously:)
Thanks Julia, they were delicious, really! And it's true, we work really well together, and have lots of fun!
Maria says
Amazing! Don't know if I will be patient enough to wait for my cherry tomatoes to ripen. Thanks for sharing 🙂
Thanks Maria! We could not wait to sink our teeth in them 😉 . But if I were you I would wait for your amazing homegrown cherry tomatoes.
Demeter | Beaming Baker says
Nicoletta, you make the most gorgeous meals! I love that you found some puff pastry in the freezer and naturally, that developed into this wonderful tartlet idea. 🙂 It was very enjoyable to read about the beautiful, balanced flow that you and Loreto have in the kitchen. That's love, right? <3 Also, I'm definitely dreaming about your trips to the farmer's markets... what a great picture you two always paint here on this wonderful blog. <3 Pinned, twice! 😉
Thank you Demeter, and you leave the nicest comments! 🙂 We can't wait for saturday mornings to go out for breakfast then head out to the Farmer's Market with our own bag and fill it with goodies 🙂 . Thank you also for pinning, they are really worth it.
Beverley @ Born to Sweat says
these are adorable!! goat cheese and tomato is a killer combination, i bet i would eat all of these in one sitting
I know, it was so hard to stop eating them, one did not seem enough! 😉 . Thank you so much for stopping by!
Jolina - The Unlikely Baker says
These look so lovely Nicoletta! You create the most amazing dishes! They look so delicious too. Goat cheese and cherry tomato is a great combination. I can eat a dozen of these 🙂
So sweet of you Jolina! Thanks so much! They were indeed delicious and were gone in the blink of an eye 😉 !
annie@ciaochowbambina says
I love this classic combination of flavors and your photos make me want to run to the kitchen right now and get started on rolling the dough! Just beautiful!
Annie, thank you! They were so good, yet so simple to make! Some times, I'm just happier with my pictures than others, and this is one of them 😉 .
Sarah says
Made this recipe over the weekend for a garden party and it was a hit! People were fighting over the last one. 100% recommend.
★★★★★
We're so happy to hear that!! They are indeed scrumptious. And pretty 😉 . Thank you!