Puff Pastry Tomato Tarts
Description
The perfect summer appetizer is bite-sized Tomato Tarts with Puff Pastry! Featuring creamy goat cheese, shallots, herby thyme and vine-ripe tomatoes. Finish with a hot honey and you've got the perfect appetizer.
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Ingredients
- 2 medium vine-ripe tomatoes
- 1 (17-ounce) package puff pastry, thawed
- 4 ounces goat cheese, room temperature
- 1 medium shallot, thinly sliced
- 1 ½ tablespoons fresh thyme
- 1 large egg
- 3 tablespoons honey
- 1 ½ tablespoon chili crisp
- Flaky sea salt
Instructions
- Slice tomatoes about ⅛ inch thick then arrange on a double layer of paper towels. Press a double layer of paper towels over top to soak up excess liquid. Set aside while you prepare remaining ingredients.
- Heat oven to 400ºF (204ºC) with rack set in middle position. Line two baking sheets with parchment paper.
- Unfold puff pastry and using a 3 ¼-inch round cookie cutter, cut out 2 rounds; transfer to baking sheets.
- Spread 2 teaspoons goat cheese onto each round, leaving an ⅛-inch boarder around edge of dough.
- Arrange two slices of shallot over goat cheese. Place 1 slice of tomato on each tart dough and sprinkle with fresh thyme.
- In a small bow, beat egg and a splash of water until smooth. Using a pastry brush, brush edges of puff pastry dough with egg wash.
- Transfer baking sheets to oven and bake until puffed and golden brown around the edges, about 25 minutes, rotating top to bottom and front to back halfway through.
- Meanwhile, combine honey and chili crisp in a small bowl; add a splash of water to thin the sauce.
- Drizzle honey sauce over tarts and sprinkle with flaky sea salt; serve immediately.
Equipment
Notes
Don’t roll out the puff pastry: it’s tempting to roll out the dough so you can get more servings out of each sheet. But for the best lift and crispness, I recommend using the puff pastry as-is.
Don’t let it get too warm: if it gets too warm it will be hard to work with. You can always pop it back in the fridge or freezer to firm up before continuing to work with it. In a pinch, use a bit of flour to keep the soft dough from sticking to the counter.
Bake it at a high temp: 400ºF or 425ºF is what you should be baking puff pastry at. The high heat encourages lift and will adequately brown the pastry. If you bake at a lower temperature the fat will likely melt out and a tall puff won’t be achieved.
Chili Crisp: my favorite brands of Chili Crisp are Momofuku and Fly by Jing.
Nutrition
Serving: 1tartCalories: 200kcalCarbohydrates: 19gProtein: 4gFat: 10gSaturated Fat: 4gCholesterol: 4mgSodium: 107mgFiber: 0.5gSugar: 5g
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