Finally I am here to finish the post of these Tomato cherry and basil little tarts.
This month has been crazy and sometimes a mess with my appointments to the kinesiologist and everything else, Im going three times a week.
But the truth is never very quiet around here.
This recipe is vegetarian and we all loved it, the good thing is with puff pastry and they are made fast, you can vary the fillings but I had the tomatoes because suddenly I crave a recipe and so it was with this one.
I made this recipe in these smaller rectangular molds but it can be done in round or one long one, that is the one you have on hand or you like more.
Take advantage that in many places it is still summer and you can get beautiful tomatoes and basil. In any case, here in Chile, cherry tomatoes are usually found year-round.
Love and hugs for everyone.
Thanks for coming.
Source: Delicious magazine UK
250 grams cherry tomatoes
Olive oil to drizzle
375 grams ready rolled puff pastry
6 tablespoon cream cheese
1 tablespoon greek yogurt
3 free range egg yolks
40 grams parmesan cheese
1 tablespoon fresh chives
handful fresh basil leaves
Heat the oven 180°c (350 °F) Put the cherry tomatoes on a baking tray drizzle with a little oil and season. Roast for 20 minutes until softened and turning sticky.
Meanwhile unroll the pastry, Cut into 5 rectangles and transfer to a baking sheet.
Lightly score a border 1 cm from the edge of each rectangle and prick the middles with a fork.
Bake for 8 minutes until puffed up and just starting to turn golden.
Press the centres of the rectangles down with yours fingers, leaving the border raised higher.
Meanwhile in a small mixing bowl mix the cream cheese, 2 egg yolk, the cream, parmesan and chives, season and divide among the tarts.
Top with the tomatoes then lightly beat the other yolk and brush over the pastry borders.
Bake for 10-12 minutes until the pastry is puffed and golden. Serve drizzled with oil and scattered with fresh basil leaves.
Print recipe here
Tartas de tomates cherry y albahaca