Brioche and Puff

Goat Cheese & Roasted Tomato Feuilletée


Serves 4 -6

VDFY #9572 VDFY Puff Pastry Sheet

1 egg, beaten for egg wash

3 cups cherry tomatoes

3 tablespoons olive oil

2 teaspoons white balsamic vinegar

1 small shallot, finely chopped

2-3 garlic cloves, peeled and sliced thin

Salt & pepper

8 ounces of plain goat cheese, room temperature

Fresh basil


  1. Preheat oven to 425°. Line baking sheet with parchment paper.
  2. Cut Puff Pastry Sheet into 4 equal rectangles. Place 1 on top of another, creating two doubled rectangles. Using a sharp paring knife, cut just through the top layer of pastry leaving a 1” border around the rectangle.  Do not remove the inner piece of pastry. Brush pastry with egg wash. Dock the inner rectangle using a fork. Bake for 10 minutes, then reduce the oven temperature to 350 and continue baking for 15 more minutes. Cool pastry completely on a baking sheet.
  3. In a medium bowl, toss the cherry tomatoes (I prefer to leave them whole) with 1 tablespoon of olive oil, vinegar, shallots, garlic, salt, and pepper. Spread the tomatoes on a prepared ½ sheet pan and roast until they start to shrivel, about 25-30 minutes. Do not stir during roasting. Remove from oven and set aside to cool.
  4. Increase oven temperature to 425°. In a small bowl mix together the goat cheese, 2 tablespoons olive oil, and season with salt & pepper.
  5. Assemble: Use the tip of the paring knife to remove the top layer of just the inner rectangle piece of pastry creating the tart shells. Reserve to use as a garnish. Spread ½ of the goat cheese into each tart shell. Spoon enough tomatoes on top of the cheese to fill the tart.
  6. Place filled tarts back in the oven to reheat for 10-15 minutes. Cool tarts slightly, top with fresh basil and serve.

Bon appétit from Vie de France !

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