Puff Pastry Tartlets with Goat Cheese and Honey Tomatoes
Crispy puff pastry tartlets with creamy goat cheese, sweet and savory honey tomatoes and Parmesan. They can be prepared the day before, taste best lukewarm and are perfect for a finger food buffet.
By yumbelo · 8 servings · 40 minutes
Ingredients
- 2 pack Puff pastry, rectangular, from the refrigerated section
- 200 g Fresh goat cheese
- 300 g Cherry tomatoes
- 40 g Parmesan, freshly grated
- 1 pc Egg
- 2 tbsp Honey
- 1 tbsp Olive oil
- 1 bunch Thyme, fresh
- Salt
- Black pepper, freshly ground
Method
- Preheat the oven to 200 °C top and bottom heat and line two baking sheets with baking paper.
- Beat the egg in a small bowl. Pull the thyme leaves from the stems and set aside 1 tablespoon of them for later.
- Halve the tomatoes and toss them in a bowl with olive oil, honey, a pinch of salt and half of the thyme.
- Roll out the puff pastry and cut it into 24 equal squares. Place them on the baking sheets and prick the center several times with a fork so it does not rise too much.
- Stir the fresh goat cheese smooth with half of the Parmesan, a little salt and pepper.
- Brush the edges of the pastry squares with the beaten egg, then spread a dollop of the goat cheese cream in the center of each.
- Place one tomato half, cut side up, on top of the cream of each tartlet and drizzle the tomatoes with a little of the honey oil from the bowl. Sprinkle the remaining Parmesan over them.
- Bake the tartlets for 15 to 18 minutes, until the pastry edges are golden brown and crispy. Let them cool briefly, sprinkle with the remaining thyme and serve lukewarm.