Tomato Goat Cheese Tart

This tart is the perfect way to use up your fresh garden tomatoes.

Prep Time 10

Cook Time 20

Servings 9-inch tart

Ingredients

1 pkg puff pastry* cut in half
1 tbsp cornmeal
1 egg beaten
1/4 cup crumbled goat cheese
about 15-20 cherry tomatoes or any tiny variety, cut in half
pepper to taste
fresh sage minced
Maldon salt to taste or any flaked salt

Instructions

Preheat over to 400 degrees F.
Line a cookie sheet with parchment. Sprinkle 1 tbsp of cornmeal onto the parchment to cover a 9x9 inch square section.
On a lightly floured surface, roll out the puff pastry into a 9x9 inch square.
Transfer the puff pastry to the parchment with the cornmeal. Using a knife, lightly score a 1-inch border round the edge. Using a fork, prick the bottom of the tart in several places.
Using a pastry brush, brush the whisked egg all over the pastry.
Sprinkle the crumbled goat cheese over the tart, making sure to stay within the scored lines of the border.
Evenly place the cut tomatoes on top of the goat cheese.
Sprinkle pepper to taste.
Bake for 15 minutes. At the 15-minute mark, sprinkle the minced sage on the tart and return to the oven.** Bake for another 5 minutes, or until the pastry is golden brown.
Remove from the oven and sprinkle with Maldon sea salt.
Cut into squares and serve warm.

Notes

*I used Tenderlake puff pastry (the 397 gram package), which comes in a rectangular brick, with a perforated line to divide the brick into two equal squares. I used one square for this recipe.

**I add the sage towards the end because I find it burns quickly. For even more flavour, add the sage once the tart has baked the full 20-minutes and has been removed from the oven.

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