Cherry tomato tarts

• 1 lb cherry tomatoes (about 36 cherry tomatoes)
• 1 puff pastry sheet (12 x 8 inches), defrosted
• 4 tablespoons chives or spring onions
• 50g crumbled feta cheese
• Salt & pepper
for the black garlic honey dressing
• 50ml balsamic vinaigrette
• 25ml extra virgin olive oil
• 2 tablespoons runny honey
• 6 black garlic cloves
1. Preheat oven to 220C(430F). Place your puff pastry onto a parchment paper lined tray. Using a knife, divide the pastry into 6 pieces and fold the edges around them inwards. This will prevent the filling escaping. Place the tray in the refrigerator and leave to rest for about 20 minutes, until the pastry feels a bit firmer.
2. In a small bowl, whisk balsamic vinaigrette with oil and honey until combined.
3. Place the black garlic cloves in a mug and pour enough hot water to just cover them. After about 2 minutes, drain them (discard the infused water) and using your thumb push the black garlic cloves through a very fine, sieve. When done, scrape the mushy black garlic from the other side of the sieve with a teaspoon into the bowl with the other dressing ingredients and whisk it all together until the black garlic fragments are very well distributed in the dressing.
4. Slice cherry tomatoes in half and place them in a bowl. Pour about 2 tablespoons of the dressing into the bowl with your tomatoes and coat them well with it, reserve the rest of your dressing. Remove the pastry tray from the fridge and prick each piece with a fork. Now spoon the tomatoes evenly onto each puff pastry piece leaving about ½ inch clear gap from the edges.
5. Season it with a little bit of salt and pepper.
6. Turn the oven temperature down to 200C(390F) and bake your tarts for 30 minutes until the edges rise and turn golden brown.
7. Remove the tray with tarts from the oven and place tarts onto a cooling rack. After about 5 minutes, sprinkle feta and chives over and top the tarts with more black garlic and honey dressing. Enjoy!

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