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
Continue After Advertisement
Ingredients
-
230 grams
store bought puff pastry (1 package)
-
90 grams
soft goat´c cheese
-
1 tablespoon
mustard, preferrably tarragon mustard
-
700 grams
yellow and red cherry tomatoes
-
30 grams
butter
-
25 grams
brown cassonade sugar
-
2 tablespoons
balsamic vinegar
-
small handful fresh chopped tarragon
-
salt and pepper
Directions
-
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.
-
Combine mustard, goats cheese and tarragon, reserving a few leaflets to sprinkle on top later.
-
Spread this mixture onto pre baked baking shell.
-
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.
-
Add tomatoes, toss gently, cook for 5 minutes, stirring occasionally.
-
Add vinegar, reduce for 2 minutes. Season with salt & pepper.
-
Arrange tomatoes onto cheese mixture.
-
Bake for 30 minutes.
-
Leave to cool slightly on a wire rack. Unmould carefully and sprinkle with reserved tarragon to serve.
-
Serve warm (not hot - it will take a few minutes to set in order not to be soggy).
See what other Food52ers are saying.