Name: Tomato tarts with roasted garlic & goat’s cheese
Prep time: 2 min
Cook time: 2 min
Yield: 1
Ingredients: 3 whole garlic bulbs -; 2 tbsp olive oil -; 375g block all-butter puff pastry -; 1 ½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey -; 325g cherry tomato , halved -; 1 egg , beaten -; 150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen) -; handful basil leaves -

Ingredients for - Tomato tarts with roasted garlic & goat’s cheese

1. 3 whole garlic bulbs

2. 2 tbsp olive oil

3. 375g block all-butter puff pastry

4. 1 ½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey

5. 325g cherry tomato , halved

6. 1 egg , beaten

7. 150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen)

8. handful basil leaves

How to cook deliciously - Tomato tarts with roasted garlic & goat’s cheese

1 . Stage

Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool – this can be done the day before.

2 . Stage

Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.

3 . Stage

Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.

4 . Stage

Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.