Roasted Cherry Tomato Tart

🧂 Ingredients

• 3-4 cups cherry tomatoes

  halved
• 2 tablespoons olive oil

  extra virgin
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon Italian seasoning

  dried
• 1 tablespoon garlic powder
• 2 tablespoons balsamic vinegar
• 1 17.3 package frozen puff pastry sheets

  thawed
• 1 large egg

  beaten
• 1 8 ounce goat cheese

  softened at room temperature
• 1 tablespoon fresh parsley

  chopped
• 1 tablespoon fresh basil

  chopped
• 1 lemon

  zested
• 1 teaspoon salt
• 1 teaspoon pepper
• 5-6 fresh basil leaves

  finely shredded

Instructions

• 1 In a medium sized bowl, add washed and halved cherry tomatoes along with olive
  oil, salt and pepper, garlic powder, Italian seasoning, and balsamic vinegar.
  Mix together and spread onto a 13x9 rimmed baking sheet. 
• 2 Roast at 400 degrees for 25-30 minutes or until they are slightly shriveled and
  some are beginning to turn dark. 
• 3 Remove from the oven and set aside to cool.
• 4 Line an additional large baking sheet with parchment paper. Spread 2 sheets of
  the thawed puff pastry onto the parchment paper, slightly overlapping the 2
  sheets in the center.
• 5 Score the pastry sheets 1 inch from the edge but being careful not to press all
  the way through the dough. Use a fork to prick holes in the dough. 
• 6 Brush the entire surface of the pastry with some of the beaten egg.
• 7 Bake the pastry at 425 degrees  for 10 minutes. Reduce the heat to 350 degrees
  and continue to bake for an additional 10-15 minutes. 
• 8 Remove the pastry from the oven. If the sheets are very puffy, prick them with a
  sharp point to deflate them. Allow the pastry to cool on the baking sheet but
  leave the oven on.
• 9 In a small bowl, mix the softened goat cheese with the fresh parsley, fresh
  basil, the zest of 1 lemon, and salt and pepper with a fork.
• 10 Spread the goat cheese mixture over the baked puff pastry.
• 11 Spoon the roasted cherry tomatoes evenly over the goat cheese mixture.
• 12 Brush the edges of the tart with more of the beaten egg. Bake the tart at 350
  degrees for 10-15 minutes or until the tomatoes are heated through. 
• 13 Cool the tart on the baking sheet for 5 minutes. Sprinkle the tart with
  additional finely shredded fresh basil. Carefully transfer the tart to a cutting
  board and cut the tart into 8 serving pieces. 
• 14 Garnish with additional balsamic vinegar, if desired.

Nutrition Info