+

Fresh Tomato and Cheese Puff-Pastry Tart

Ingredients (9)

  • 1 (14- to 16-ounce package) frozen puff pastry, thawed according to the package directions
  • 1 large egg, lightly beaten
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1/4 cup ricotta cheese
  • 3 tablespoons goat cheese
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound grape and cherry tomatoes, halved
Try Amazon Fresh
Nutritional Information
  • Calories164
  • Fat6.61g
  • Saturated fat2.77g
  • Trans fat0.0g
  • Carbs22.79g
  • Fiber1.85g
  • Sugar15.59g
  • Protein5.14g
  • Cholesterol38.89mg
  • Sodium72.89mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Fresh Tomato and Cheese Puff-Pastry Tart

Puff pastry is the base for this low-fuss tart. While the pastry cooks, make a simple syrupy glaze with balsamic vinegar and honey. Spread a tangy mixture of ricotta and goat cheese over the buttery pastry and top with fresh summer cherry and grape tomatoes. Drizzle on the glaze and serve this elegant tart as a first course or with a salad for a light summer lunch.

This recipe was featured as part of our Tomatoes! photo gallery.

See also our Tomato Bruschetta recipe.

Instructions

  1. 1Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
  2. 2Cut the puff pastry into 6 (4-inch) squares and place on the prepared baking sheet. Brush with a thin coating of the egg and bake until golden and puffed, about 20 minutes.
  3. 3Meanwhile, bring the balsamic vinegar and honey to a simmer over medium heat in a small saucepan. Cook until reduced and syrupy, about 3 to 5 minutes; set aside.
  4. 4Place the ricotta and goat cheese in a medium bowl, season with salt and pepper, and mix until evenly combined. Divide mixture evenly amongst the puff pastry squares and spread into an even layer. Divide the tomatoes over the cheese and season with salt and pepper. Drizzle with the vinegar reduction, and serve.
Load Comments

Recommended from Chowhound

Husk On vs Husk Off: The Best Way to Grill Corn This Summer
How To

Husk On vs Husk Off: The Best Way to Grill Corn This Summer

by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...

9 Crazy-Good Corn Salads for Summer
Recipe Round-Ups

9 Crazy-Good Corn Salads for Summer

by Miki Kawasaki | When you've got super fresh, sweet summer corn, use it as the centerpiece of a salad, raw and straight...

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul
Recipe Round-Ups

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul

by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...