Recipes
Appetizer
,
Lunch
,
Snacks
Tomato and Beemster Goat Cheese Tarts with Rocket (Arugula)
Characteristics
Appetizer, Snack, Easy, Oven dish, Party, Fall
Ingredients (for 4 persons)
- 4 oz Beemster goat cheese
- 1 package (17.3 ounces) ready-rolled, puff pastry
- 6 oz punnet vine cherry or pomodorino tomatoes, halved
- 1 egg, beaten with a little water
- Extra-virgin olive oil, for drizzling
- Plain flour, for dusting
- Large sprigs basil leaves, to garnish
- 4 slices Parma ham (optional)
- Rocket (arugula), to serve
Materials
Preparation
Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry on a surface lightly dusted with flour. Trim the edges to neaten – you don't have to do this but it gives better results. Cut the pastry to make 4, equal-size squares and place on a baking pan. Chill until the filling is ready.
Crumble or slice the goat cheese. Arrange the tomato halves and cheese in the center of each pastry square. Don't worry if the piles look quite high; the pastry will cook up around them. Season well, then brush the edges with the beaten egg and pop in the oven for 15-18 minutes until puffed and golden.
Drizzle with a little olive oil and garnish with a large basil sprig. Optional: Top each tart with a slice of Parma ham before garnishing with the basil. Add rocket (arugula). Serve immediately.