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Goat Cheese and Roasted Tomato Puff Pastry Tartlets

Goat cheese and roasted tomato puff pastry tartlets bake into golden, flaky squares with a creamy thyme filling and sweet, softened cherry tomatoes. Roasting the tomatoes first keeps their juices out of the pastry as it puffs.
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Prep Time 20 minutes
Cook Time 43 minutes
cooling and resting 15 minutes
Total Time 1 hour 18 minutes
Servings: 9 servings
Course: Appetizer
Cuisine: French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the roasted tomatoes
  • 1 pint cherry tomatoes halved
  • 1 tbsp olive oil
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper
For the tartlets
  • 1 sheet puff pastry frozen, about 8 ounces, thawed according to package directions
  • 4 oz goat cheese soft, at room temperature
  • 1 tbsp heavy cream
  • 1 tsp thyme leaves fresh, finely chopped
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 8x8-inch baking dish
  • 1 13x18-inch rimmed baking sheet

Method
 

Roast the tomatoes
  1. Heat the oven to 425°F.
  2. Toss the tomatoes with the olive oil, salt, and pepper in an 8x8-inch baking dish.
  3. Roast for 20–25 minutes, until softened and beginning to collapse.
  4. Let the tomatoes cool for 10 minutes.
  5. Reduce the oven temperature to 400°F.
Assemble and bake
  1. Line a 13x18-inch rimmed baking sheet with parchment paper.
  2. Unfold the cold puff pastry and cut it into 9 roughly equal squares.
  3. Arrange the squares on the baking sheet.
  4. Score a 1/2-inch border around each square without cutting all the way through.
  5. Prick the centers several times with a fork.
  6. Stir the goat cheese, heavy cream, and thyme together until smooth.
  7. Spread the mixture inside the borders.
  8. Top with the roasted tomatoes, leaving any roasting juices behind.
  9. Beat the egg with the water.
  10. Brush the egg mixture over the pastry borders.
  11. Bake for 18–22 minutes, until the pastry is puffed and golden brown.
  12. Let the tartlets rest on the baking sheet for 5 minutes before serving.

Notes

For flaky layers, keep the puff pastry cold while assembling. Refrigerate leftovers for up to 3 days; freezing is not recommended after baking. For a dairy-free variation, use dairy-free puff pastry, soft cheese, and cream.