Tomato and Goat Cheese Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">320g ready-rolled puff pastry sheet</li><li class="ingredients-single-item">400g mixed cherry tomatoes (red and yellow), halved</li><li class="ingredients-single-item">150g goat cheese log, crumbled</li><li class="ingredients-single-item">2 tbsp olive oil, plus extra for drizzling</li><li class="ingredients-single-item">2 garlic cloves, thinly sliced</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">15g fresh basil leaves, torn</li><li class="ingredients-single-item">1 tsp flaky sea salt</li><li class="ingredients-single-item">Freshly ground black pepper to taste</li><li class="ingredients-single-item">1 tsp honey (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Sharp knife</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (fan 180°C). Line a baking sheet with parchment paper. The high temperature ensures your puff pastry will create those gorgeous flaky layers as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Unroll your puff pastry onto the lined baking sheet. With a sharp knife, lightly score a 2cm border around the edge of the pastry, being careful not to cut all the way through. This border will puff up beautifully and create a frame for your filling. Prick the inner rectangle multiple times with a fork – this prevents the center from puffing up while keeping the edges risen.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Brush the border with beaten egg, which will give your pastry that gorgeous golden brown color as it bakes. Place the pastry in the refrigerator for 10 minutes to chill. This step is crucial as it helps prevent the butter in the pastry from melting too quickly, ensuring those perfect flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a bowl, toss the halved tomatoes with 1 tablespoon of olive oil, sliced garlic, half the thyme leaves, salt, and pepper. The oil will help the tomatoes roast beautifully and prevent them from releasing too much moisture into your tart.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the chilled pastry from the refrigerator. Arrange the tomatoes cut-side up within the scored border, distributing them evenly but packing them fairly close together. Leave any excess liquid in the bowl to avoid a soggy tart base. Scatter the crumbled goat cheese between the tomatoes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 20-25 minutes, until the pastry is risen around the edges and golden brown. The tomatoes should be slightly caramelized, and the goat cheese will have a light golden hue. If your pastry is browning too quickly, cover the edges loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the tart is baking, mix the remaining tablespoon of olive oil with the rest of the thyme leaves. This will be your aromatic herb oil for finishing the tart.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once baked, remove the tart from the oven and let it cool for 5 minutes on the baking sheet. This brief resting period allows the pastry to set and makes it easier to slice cleanly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Drizzle the tart with the thyme oil and, if using, a light touch of honey which adds a lovely contrast to the tangy tomatoes and goat cheese. Scatter over the torn basil leaves and an extra sprinkle of flaky sea salt. The heat from the tart will gently wilt the basil, releasing its aromatic oils.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve the tart warm or at room temperature, cut into slices. This tart is at its best on the day it's made, when the pastry is perfectly crisp. Enjoy as an elegant starter, light lunch, or alongside a crisp green salad for dinner.</li></ol>