Goat cheese tartlets with cherry tomatoes

Name: Goat cheese tartlets with cherry tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 6 square frozen puff pastry slices (à approx. 12 x 12 cm; 45 g); 250 g cherry tomatoes; 1–2 Branches of rosemary; 300 g Fresh goat cheese; 2-3 TABLESPOONS Pine nuts; 2 TABLESPOONS Olive oil; 1 Egg Yolk; 100 g Baby salad mix; 6 TABLESPOONS Balsamic cream; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

6 square frozen puff pastry slices (à approx. 12 x 12 cm; 45 g)
250 g cherry tomatoes
1–2 Branches of rosemary
300 g Fresh goat cheese
2-3 TABLESPOONS Pine nuts
2 TABLESPOONS Olive oil
1 Egg Yolk
100 g Baby salad mix
6 TABLESPOONS Balsamic cream
baking paper

Directions

1
Place the slices of dough side by side on a baking tray lined with baking paper and allow to defrost.
2
Wash the tomatoes and cut them in half or quarters depending on size. Wash the rosemary and remove the needles. Stir goat's cheese until smooth.
3
Cut the dough slices at the corners approx. 3 cm towards the middle. Place the corners on top of each other inwards to form a nest. Spread the goat's cheese in the middle of each one. Spread the tomatoes on top. Sprinkle with rosemary and pine nuts.
4
Drip oil over it.
5
Whisk the egg yolk and 1 tablespoon of water. Spread the edges of the dough with it. Bake the cakelets in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes.
6
Select the salad, wash and drain well. Remove the tartlets from the oven and serve with salad. Garnish with balsamic cream.