Roasted Tomato Tart

1 puff pastry sheet
3 cups cherry tomatoes, plus olive oil, for roasting
Sea salt
2 ounces goat cheese
2-3 large fresh basil leaves, chopped or julienned
Honey, to drizzle

If puff pastry is frozen, let it defrost 30 minutes at room temperature. Preheat oven to 425. Toss cherry tomatoes in a bit of olive oil and sea salt, then spread them out evenly on a sheet pan. Bake 15 minutes.

Spread tomatoes evenly around the puff pastry, leaving about 1 inch of free space on each side. Add goat cheese, then season once more with sea salt. Bake 12-15 minutes or until pastry edges have fully risen and are golden brown. (Pastry will remain flat in its center.) Let cool 5 minutes, then cut into 6-8 pieces.

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