Name: Tomato and goat’s cheese tarts
Cook time: 15 min
Total time: 15 min
Ingredients: 2 tablespoon extra virgin olive oil; 1 tablespoon fresh thyme leaves; 2 sheets frozen butter puff pastry; 32 large ripe cherry tomatoes, sliced; 4 clove garlic, sliced thinly; 100 gram goat's cheese, crumbled

Ingredients

2 tablespoon extra virgin olive oil

1 tablespoon fresh thyme leaves

2 sheets frozen butter puff pastry

32 large ripe cherry tomatoes, sliced

4 clove garlic, sliced thinly

100 gram goat’s cheese, crumbled

Method

1.Preheat oven to 200°C/180°C fan-forced. Grease and line 2 oven trays with baking paper. Combine oil and thyme in a small bowl.

2.Separate pastry sheets; stand for about 5 minutes or until partially thawed. Cut each sheet into 16 squares. Place the squares on prepared trays.

3.Overlap tomato and garlic on pastry bases; sprinkle with salt and pepper. Bake for about 15 minutes or until browned.

4.Sprinkle tarts with goat’s cheese and drizzle with the oil mixture just before serving.

Makes 32
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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