If you're after a really delicious and incredibly easy midweek meal option, our cherry tomato and goat's cheese tart is the recipe to try.
You'll only need seven ingredients to make this tasty tart and it can be on your table in only 35 minutes - ideal for those late nights home from work!
We've used pre-made puff pastry to speed up the process, and filled it with tangy goat's cheese (either the soft spreadable version, or a harder version, crumbled all over the pastry), chopped cherry tomatoes, a tiny bit of sugar to caramelise and balance the sweetness from the tomatoes, and plenty of seasoning.
Once baked it will come out looking lovely and golden, and all puffed up - a true spectacle! Finish with a generous drizzle of extra virgin olive oil, balsamic vinegar and plenty of chopped fresh basil.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Cal/Serv:
485
Ingredients
320g
sheet ready-rolled puff pastry
125g
soft goat's cheese
1tsp.
caster sugar
300g
cherry tomatoes, halved
1Tbsp.
balsamic vinegar
1Tbsp.
extra virgin olive oil
small handful basil leaves, torn
Directions
Step 1
Preheat oven to 220°C (200°C fan) mark 7. Unroll the pastry sheet on to a large baking tray lined with greaseproof paper. Crumble or spread the cheese over the pastry, leaving a 1 cm border around the edge. Sprinkle half the sugar over the cheese, then arrange the tomatoes on top, cut-side up. Season well, then sprinkle over the remaining sugar.
Step 2
Cook tart in the oven for 25min or until pastry is golden and risen. Drizzle over the balsamic vinegar and oil, and garnish with torn basil leaves. Serve warm or at room temperature with a green salad.
Sweeten up: a sprinkling of sugar helps bring out the flavours of the tomatoes in this speedy tart.
Per Serving:
Calories: 485
Total carbs: 27 g
Sugars: 4 g
Total fat: 33 g
Saturated fat: 17 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
