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Prep Time
10 mins
Total Time
1 h


plum tomatoes, halved
1 tbsp
olive oil
15 mL
1/4 tsp
each salt and pepper
1 mL
2 cloves
garlic, chopped
1/2 pkg
frozen puff pastry, thawed in refrigerator
250 g
1 tub
goat cheese crumbles
113 g
1 jar
Compliments Sensations Red Onion, Cranberry & Apricot Confit
135 mL
egg, beaten
1/4 cup
torn basil leaves
60 mL


Step 1
Preheat oven to 400°F (200°C). Toss tomatoes in olive oil, salt, pepper and garlic. Place tomatoes cut side up in an 8-inch (20 cm) ovenproof skillet. Heat skillet over medium-high heat until tomatoes begin to blister, about 2 min. Place skillet in oven and roast until tomatoes are tender and roasted, about 25 min.
Step 2
Meanwhile, roll puff pastry into a 12-inch (30 cm) circle; refrigerate until needed.
Step 3
Remove skillet from oven. Sprinkle tomatoes with half the cheese crumbles; dollop evenly with confit. Place pastry on top, folding and pressing edges into sides of pan to create an upside down bowl shape. Cut a small steam vent in the centre of pastry. Brush pastry with beaten egg. Return to oven and bake until golden and puffed, about 20 min.
Step 4
Remove from oven and carefully place a large plate on top of skillet. Using oven mitts, carefully but quickly invert tarte onto plate. Sprinkle with remaining goat cheese crumbles and basil.



Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
15 g
19 g
6 g