Sometimes, your lunch is just so good that you want to share it with the entire world, like today. This is what happens when the garden gives you an overload of fruits (cherry tomatoes are fruits, right?); the thyme is from the garden too. This was amazingly delicious and even the pix came out better than usual. Not bad for a Friday!
Ingredients
1 sheet puff pastry, thawed
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1/2 pound (about 50) multicolored cherry tomatoes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
6 ounces goat cheese (chevre), divided
2 tablespoons olive oil
3-5 sprigs fresh thyme
3 tablespoons honey
Directions
Preheat oven to 425F. Line a baking sheet with parchment paper.
Place the puff pastry in the center of the baking sheet and brush all over with the egg. Form a crust by folding over the edges about a 1/2 inch, then brush the edges with egg. Use a paring knife to cut the folded edges and corners. Sprinkle evenly with the Parmesan cheese, then poke the dough all over with a fork, making sure to go the whole way through the dough. Bake until golden brown and crisp, about 15 minutes. Transfer pan to a wire rack (it will go back in the oven so do not remove the tart from the pan yet.
Lower the oven temperature to 350F.
Place the cherry tomatoes, salt, pepper, red pepper flakes and olive oil in a bowl. Mix to coat the tomatoes evenly. Once the tart is out of the oven, artfully arrange the cherry tomatoes and dobs of chevre in the tart. You can also just dump them on in a single layer, but I wanted to make more of checker-board pattern. Return to the oven and bake for an additional 10-12 minutes.
Let cool on a wire rack for 5 minutes, then sprinkle with remaining chevre, thyme and drizzle with honey. Slide the tart onto a cutting board, slice into pieces and serve.
