Individual Tomato Tarts

These tomato tarts (Tarte Tatin, pardon my French) are incredibly easy to make, but look so fancy, you'll feel like a gourmet chef.  The ingredients are easy to find at your Mega Market and it comes together in no time!  I even use frozen puff pastry!  I have Instagram friends who make their own puff pastry from scratch.  The bakery where I used to work had someone who made puff pastry every single day.  I feel like I could make puff pastry if I wanted to 😏, but why?  Commercial puff pastry is soooo good, consistently puffs up wonderfully, and takes minutes to thaw.  I know that I'm usually the one who wants to make everything from scratch and know where every ingredient I use comes from, but in this case, I'll leave it to the pros!

This recipe makes 4 individual Tomato Tarts.  You can put all the ingredients in a 10 inch cast iron pan, for a family sized Tart, but tiny foods are more fun 🥳!

 

Equipment Needed
 4 Small, shallow baking dishes, tart pans, or (my favorite!) 6.5 inch cast iron pans from Lodge Cast Iron
For All the Tarts
 2 sheets puff pastry thawed overnight in the refrigerator, or on the counter for 20 minutes
 1 pint small tomatoes (grape or cherry), preferably locally grown, heirloom varieties, multi-colored if you can find them.
 4 ounces of goat cheese at room temperature
 2 tbsp milk. Any fat content will do.
 ½ cup heavy whipping cream
Ingredient Measurements for Each Individual Tart
 1 tbsp olive oil
 1 tsp honey (or a pinch of sugar if you don't have/like honey)
 1 tsp hot water to loosen up the honey (or dissolve the sugar)
 ¼ tsp balsamic vinegar
 Small pinches of salt and pepper
 1 stem of thyme, stripped and roughly chopped (plus extra for garnish)

1

Using an electric mixer (or by hand if you're a superstar 💫), whip heavy cream until it has the texture of... whipped cream. In a separate bowl, mix together the milk and goat cheese until the goat cheese is soft and smooth. Fold the whipped cream into the goat cheese. Cover and refrigerate until ready to use.

2

Preheat oven to 425°. Lay aluminum foil or parchment paper on two sheet pans to catch any tart drips during baking.

Spray the interior of your baking dishes lightly with non-stick spray. Add oil, honey (or sugar), hot water, vinegar, salt, pepper, and thyme to the bottom of each dish and mix well.

3

Cut individual tomatoes in half and remove the seeds and juices from each half. If you don't do this the tarts will be very soggy and not delightful. Place them cut side up in the bottom of the pans in a nice pattern of shapes and colors. Very lightly salt the cut sides of the tomatoes.

4

Roll out your puff pastry on a lightly floured surface. Cut two circles out of each piece that are about 1 inch larger than the size of your pans. Place a circle of puff pastry on top of each pan and, using a butter knife, push the edges of the puff pastry down and around each dish, tucking the tomatoes in like it's bedtime 😴 Cut two small slits in the puff pastry to allow steam to release. If you don't do this, your puff pastry will be soggy and less puffy 😕

Place the dishes on the sheet pans and place on separate racks in the middle of your oven. Bake for 25-30 minutes (turning and swapping oven shelves halfway through). They should be golden brown and puffy.

5

Allow the tarts to sit for about 10 minutes. Run your butter knife all along the edges of the pans to loosen the puff pastry, then place a plate on top of each pan and carefully flip the tart over onto the plate. It should come out easily, but if any tomatoes remain in the pan, just scoop them up and place them with the rest of their buddies. Garnish with a scoop of goat cheese mousse and a sprinkling of fresh thyme leaves and enjoy how fancy and delicious everything is. Back pats all around!

Ingredients

Equipment Needed
 4 Small, shallow baking dishes, tart pans, or (my favorite!) 6.5 inch cast iron pans from Lodge Cast Iron
For All the Tarts
 2 sheets puff pastry thawed overnight in the refrigerator, or on the counter for 20 minutes
 1 pint small tomatoes (grape or cherry), preferably locally grown, heirloom varieties, multi-colored if you can find them.
 4 ounces of goat cheese at room temperature
 2 tbsp milk. Any fat content will do.
 ½ cup heavy whipping cream
Ingredient Measurements for Each Individual Tart
 1 tbsp olive oil
 1 tsp honey (or a pinch of sugar if you don't have/like honey)
 1 tsp hot water to loosen up the honey (or dissolve the sugar)
 ¼ tsp balsamic vinegar
 Small pinches of salt and pepper
 1 stem of thyme, stripped and roughly chopped (plus extra for garnish)

Directions

1

Using an electric mixer (or by hand if you're a superstar 💫), whip heavy cream until it has the texture of... whipped cream. In a separate bowl, mix together the milk and goat cheese until the goat cheese is soft and smooth. Fold the whipped cream into the goat cheese. Cover and refrigerate until ready to use.

2

Preheat oven to 425°. Lay aluminum foil or parchment paper on two sheet pans to catch any tart drips during baking.

Spray the interior of your baking dishes lightly with non-stick spray. Add oil, honey (or sugar), hot water, vinegar, salt, pepper, and thyme to the bottom of each dish and mix well.

3

Cut individual tomatoes in half and remove the seeds and juices from each half. If you don't do this the tarts will be very soggy and not delightful. Place them cut side up in the bottom of the pans in a nice pattern of shapes and colors. Very lightly salt the cut sides of the tomatoes.

4

Roll out your puff pastry on a lightly floured surface. Cut two circles out of each piece that are about 1 inch larger than the size of your pans. Place a circle of puff pastry on top of each pan and, using a butter knife, push the edges of the puff pastry down and around each dish, tucking the tomatoes in like it's bedtime 😴 Cut two small slits in the puff pastry to allow steam to release. If you don't do this, your puff pastry will be soggy and less puffy 😕

Place the dishes on the sheet pans and place on separate racks in the middle of your oven. Bake for 25-30 minutes (turning and swapping oven shelves halfway through). They should be golden brown and puffy.

5

Allow the tarts to sit for about 10 minutes. Run your butter knife all along the edges of the pans to loosen the puff pastry, then place a plate on top of each pan and carefully flip the tart over onto the plate. It should come out easily, but if any tomatoes remain in the pan, just scoop them up and place them with the rest of their buddies. Garnish with a scoop of goat cheese mousse and a sprinkling of fresh thyme leaves and enjoy how fancy and delicious everything is. Back pats all around!

Individual Tomato Tarts

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