Cherry Tomato and Goat Cheese Tart

Last week, I received an email from Tasting Table sharing some fabulous tomato recipes for the end of summer. I perused through it and stopped when I got to the recipe for Cherry-Tomato Tart with Goat Cheese and Pecorino Romano.  I knew immediately that this was something that I wanted to make, although I did adapt the recipe and ingredients a little to make it my own.

I preheated the oven to 400 degrees.  While the oven was heating up, I lined a baking sheet with aluminum foil and sprayed it with cooking spray.  I washed a pound of cherry tomatoes.  I'm going to warn you that there are going to be quite a few tomato photographs because they were simply gorgeous.

I halved the cherry tomatoes lengthwise. 

I tossed the tomatoes in a bowl with olive oil, salt, pepper, and chopped fresh thyme.

I placed the tomatoes on the baking tray in a single layer into a 12-inch square and baked the tomatoes for about 25 minutes.

While the tomatoes were in the oven, I placed the thawed puff pastry sheet on another baking sheet.  I whisked together the egg and heavy cream to make an egg wash.  

I brushed the egg wash on one side of the puff pastry and put it in the freezer while the tomatoes were baking.  The aroma in my kitchen was heavenly.  I think that roasted tomatoes are one of my top kitchen scents, along with roasted garlic and bacon.

When the tomatoes were done, I placed the puff pastry (egg wash side down) on top of the tomatoes.  I brushed the top of the puff pastry with egg wash and then made four slits in the puff pastry.

I put the puff pastry-topped tomatoes back to the oven to bake for about 45 minutes until the pastry was golden brown.  I probably left the puff pastry in a little too long because it was a little past golden brown.

I let it rest for fifteen minutes.  While the tart was resting, I turned on the broiler.  I used this as a time to take more photos of my tart.

Now came the tricky part.  I carefully flipped the tart onto a baking sheet and removed the tin foil.  I sprinkled the top of the tart with the goat cheese and a bit of Parmesan cheese.  I broiled the tart for about two minutes until the goat cheese began to melt.  I should have left the tart in longer for the goat cheese to brown but I was afraid of burning my tart and a few edges got burnt.

When it was done, I transferred the tart to a cutting board and I patiently waited for it to cool.  I cut myself a slice and dug in with a side of Olivia's Organics 50/50 Blend.

The tart was overall really food but the ratio of tomatoes to puff pastry was way off.  I even used more tomatoes than the recipe called for but it just didn't seem like it was enough.  I think next time I will make this in a muffin pan for individual sized tarts, which will also help me keep an eye on not overcooking the puff pastry!

Still, I loved the flavors of the roasted tomatoes and the tangy goat cheese.  The tart also made for great leftovers later that evening after a few too many cocktails! 

I'll be sad when I can't get any local seasonal tomatoes soon.  Do you have any great tomato recipes you'd like to share?