Author Notes
During summer, I never run out of tomatoes, yellow and red cherry tomatoes being an always welcome snack before dinner. With this tart, featuring some of my favorite summer flavors (tomato+tarragon+goat´s cheese), I wanted to turn them into a full and weeknight compatible meal. —Sabine
Ingredients
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230 grams
store bought puff pastry (1 package)
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90 grams
soft goat´c cheese
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1 tablespoon
mustard, preferrably tarragon mustard
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700 grams
yellow and red cherry tomatoes
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30 grams
butter
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25 grams
brown cassonade sugar
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2 tablespoons
balsamic vinegar
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small handful fresh chopped tarragon
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salt and pepper
Directions
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Preheat oven 200°C. LIne a 10 inch/26 cm tart pan (preferably with a removable bottom) with parchment paper and puff pastry. Create a 2 cm/0.8 inch rim. Prick with a fork all over. Prebake 7-8 minutes in the hot oven. Set aside.
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Combine mustard, goats cheese and tarragon, reserving a few leaflets to sprinkle on top later.
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Spread this mixture onto pre baked baking shell.
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In a pan, melt butter over medium heat, add sugar. Don´t stir. After a few minutes of gently bubbling, the sugar will start to caramelize.
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Add tomatoes, toss gently, cook for 5 minutes, stirring occasionally.
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Add vinegar, reduce for 2 minutes. Season with salt & pepper.
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Arrange tomatoes onto cheese mixture.
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Bake for 30 minutes.
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Leave to cool slightly on a wire rack. Unmould carefully and sprinkle with reserved tarragon to serve.
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Serve warm (not hot - it will take a few minutes to set in order not to be soggy).
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