REC_Cherry Tomato and Fresh Goat Cheese Tartelettes Tatin_EN
1 h 10 min

Cherry Tomato and Fresh Goat Cheese Tartelettes Tatin

De-author-geraldine-leverd By Géraldine Leverd , Food Blogger

These delicious cherry tomato and fresh goat cheese tartelettes can be served as an appetizer, for an aperitif, or as a light meal with a side of green salad. The Tatin-style cooking technique allows the cherry tomatoes to cook slowly while preserving their sweet and tangy flavor that pairs perfectly with the fresh goat cheese. 

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Ingredients For

  • PDO Vosges Pine Honey
    Sweet products
    PDO Vosges Pine Honey
    2 tablespoon See the article
  • Herbs of Provence Label Rouge
    Herbs of Provence Label Rouge
    1 tablespoon See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    2 tablespoon See the article
  • 14 oz
  • 1 puff
  • 3.50 oz

Preheat the oven to 180°C (fan-forced).  

Wash and cut the cherry tomatoes in half.
In a bowl, mix the cherry tomatoes with the olive oil, herbes de Provence, salt, and pepper.  

Cut circles of puff pastry using a cookie cutter or a bowl.
Drizzle honey into each tartelette mold.
Place the cherry tomatoes with the cut side up in the tartelette molds, packing them tightly.  

Cover each mold with a circle of puff pastry and fold the excess pastry inward using a knife.
Make a hole in the middle of each puff pastry circle to allow steam to escape.

Bake for 25-30 minutes, or until the tartelettes are golden brown.
Remove the tartelettes from the oven and let them cool for a few minutes.

Run a knife around the edges of the tartelettes to loosen the pastry. Place a small plate on top of each mold and invert them to unmold the tartelettes.
Crumble the fresh goat cheese on top of each tartelette and sprinkle with fresh thyme leaves for decoration.
Serve immediately and enjoy! 

Maple Syrup
Maple Syrup
PGI Burgundy mustard
PGI Burgundy mustard
See Recipe