Countdown to Christmas: 12 Sleeps

Roasted Cherry Tomatoes with Goat Cheese 

Mini-Tarts

The original recipe for this was meant to be a salad course, made in one big tart shell. Claudio and I have played around with it, and find that these bite-sized tarts are the perfect addition to a party buffet table. If you can find the pre-made Phyllo Tart Shells, consider it an added bonus to these already easy to assemble tarts.

1 quart cherry tomatoes - quartered

2-3 tsp fresh thyme - chopped

extra virgin olive oil

S&P

goat cheese

micro greens

balsamic vinaigrette (3 parts EVOO, 1 part balsamic vinegar)

24 small phylo tart shells

1. Preheat oven to 400F. Combine tomatoes, thyme, S&P and EVOO in a small bowl. Toss to coat tomatoes. Roast in the oven, 8-12 minutes, until the tomatoes become shriveled and fragrant. 

2. Fill each tart shell with a few tomatoes. Top with a few drops of goat cheese. Place shells back in oven, 5-7 minutes, to heat through.

3. While tarts are heating, toss micro-greens with vinaigrette. 

4. To serve, place tarts on a large platter. Top each tart with a a few of the greens.