These were delicious, and pretty easy to make. Most of the bits can be prep in advance, and chucked together at the last minute before popping them in the oven. They are tasty when cold as well!
Missed out the pear on top, though – bit too much!
And would just use olive pesto, instead of olives in olive oil as per the recipe.
The slow roasting of the little tomatoes really brings out their natural sweetness and accentuates their flavour.
12 large cherry tomatoes
1 teaspoon caster sugar
1 garlic clove, crushed
½ teaspoon freshly picked oregano leaves
Sea salt and freshly ground black pepper
Virgin olive oil
325g puff pastry
120g firm, matured goat’s cheese, diced
1 small pear, peeled and thinly shaved, to serve
Preheat the oven to 220°C/gas mark 7
Cut the cherry tomatoes in half and arrange on a foil-lined baking sheet. Sprinkle them with the sugar, garlic, oregano, some salt and a drizzle of olive oil.
Place in the oven to slow roast for 30 minutes, by which time the tomatoes should be soft and wilted but not mushy. Remove from the oven and leave to cool.
To make the black oil, simply blend the olive oil and olives in a small blender until the olives are finely chopped.
Roll out the pastry to 3mm thick, then cut into twelve 7.5cm circles using a fluted cookie cutter. Prick each pastry circle with a fork and top with roasted tomatoes (cut side up).
Transfer to a baking tray and place in the oven for 8-10 minutes, until the tarts are nearly cooked. Scatter over the diced goat’s cheese and return to the oven for a further 2 minutes.
Remove and leave to cool. Before serving, drizzle with the black oil and top with shavings of the thinly sliced pear.