Cherry Tomato Tarts
Ingredients
-
13
oz
ready-rolled all-butter puff pastry
-
8
oz
cherry tomatoes, halved
-
1
tablespoon
olive oil
-
1
pinch
salt
-
2
egg yolks
divided
-
4
tablespoons
cream cheese
-
1
tablespoon
grated Parmesan cheese
-
2
tablespoons
chopped fresh chives
-
handful
fresh basil leaves
Instructions
- Defrost the puff pastry to room temperature.
- Preheat the oven to 400°F (200°C).
- Spread the cherry tomatoes on a baking tray, drizzle with olive oil, and season with salt. Roast for 15 minutes until softened.
- Unroll the puff pastry and cut it into four 5×7-inch rectangles. Fold the edges up about 1 inch and prick the center with a fork.
- Bake the pastry for 10 minutes until lightly browned and puffed.
- Press down the center of each pastry to keep the border raised.
- Prepare the filling by mixing cream cheese, one egg yolk, grated Parmesan, and chives until smooth.
- Divide the filling among the pastries, top with roasted tomatoes, and brush the borders with egg wash.
- Bake for another 10 to 12 minutes until golden brown.
- Serve immediately topped with fresh basil leaves.
Nutrition Facts (estimated)
Servings
4
Calories
678
Total fat
49g
Total carbohydrates
49g
Total protein
11g
Sodium
337mg
Cholesterol
113mg
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