Ingredients:

  • 1 sheet (490 g) frozen puff pastry, thawed
  • 1 egg (50 g), beaten
  • 8 oz (225 g) goat cheese, softened
  • 2 tbsp (30 ml) heavy cream
  • 1 tsp (5 ml) honey
  • 1/4 tsp (1.5 g) salt
  • 1 tbsp (15 ml) honey, for drizzling
  • 1 tsp (2 g) fresh thyme leaves
  • 12 cherry tomatoes (150 g), halved

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Roll out the puff pastry on a lightly floured surface and cut 12 circles using a 3-inch circular cutter.
  3. Press each pastry circle into the wells of a 12-cup mini muffin tin and brush the edges with the beaten egg.
  4. Bake for 8–10 minutes until the pastry is lightly golden and holds its shape.
  5. While the shells bake, combine the softened goat cheese, heavy cream, 1 tsp honey, and salt in a bowl.
  6. Beat the mixture on high with a hand mixer for 2–3 minutes until pale and velvety, then transfer to a piping bag.
  7. Fill each pre-baked shell with the whipped cheese mixture.
  8. Top each tartlet with one cherry tomato half and a pinch of fresh thyme leaves.
  9. Return the tin to the oven for 5 minutes to warm the filling and blister the tomato skins.
  10. Remove from the oven and finish with a light drizzle of the remaining honey before serving.