Elegant seasonal appetizers of fresh tomatoes and goat cheese.
While we include a recipe for the pastry crust, you can make these even easier by using dough from the freezer section.
Summer Tomato Goat Cheese Tartlets
These tartlets are wonderful enjoyed just warm, within a few hours of baking, with salad. They will keep in an airtight container in the fridge for a few days; bring to room temperature for serving.
Servings 6 tartlets
FOR THE FILLING
- 1 tablespoon Dijon mustard or more to taste
- 24 cherry tomatoes cut into thirds, or 6 thick tomato slices (about 2 ¾ to 3 ¼ inches in diameter)
- 3 teaspoons thyme leaves
- 2 oz goat’s cheese crumbled
- extra virgin olive oil for drizzling
FOR THE PASTRY
- 1 ½ cups all-purpose flour plus extra for dusting
- ½ teaspoon sea salt
- 4 ½ oz unsalted butter chilled and cut into small cubes
- 1 extra-large free-range egg
- To make the pastry, combine the flour and salt on a work surface or in a large shallow bowl. Rub in the butter until the mixture resembles large, coarse crumbs. Make a well in the center.
- Crack the egg into a small bowl, beat in 2 ½ tablespoons water, then add to the flour mixture and stir it through until the mixture comes together to form a soft dough. Add another 2 teaspoons water if required to bring the dough together.
- Roll the pastry out on a lightly floured surface, to fit six 3 ¼ inch loose-based tart (or flatins. Ease the pastry into the tins, gently pressing into the side of each tin, then trimming the pastry edges. Prick the bases and chill in the fridge for 20 minutes while preparing the other ingredients. The pastry for these tartlets is lovely and pliable to work with, and crumbly and delicious to eat! Instead of making six tartlets, you could make five slightly larger ones, using 4-inch tart tins.
- Preheat the oven to 350°F.
- Spread each pastry case with about ½ teaspoon mustard, or a little more if you prefer. Over the mustard, arrange 12 cherry tomato slices, quite close together, or a thick slice of tomato. Sprinkle each with ½ teaspoon thyme, then scatter over the goat’s cheese. Drizzle with a little olive oil and season with sea salt and freshly ground black pepper.
- Bake for 20–25 minutes, or until the pastry is golden. Allow to cool for 5 minutes before removing from the tart tins.
Used with permission from Le Picnic: Chic Food for On-the-Go by Susy Ashford, © Smith Street Books, 2017. Photos: Chris Middleton.