Tomato Tart with Goat Cheese and Parsley – Basil Pesto

This recipe is one I have been making all summer long as a light and delicious lunch. The tomato tarts with goat cheese go very well with the parsley-basil pesto which has some pine nuts in it as well. The honey that is mixed in with the goat cheese make it a tad bit sweeter. Last time I made this I ended up buying goat cheese that already had honey in it (found it in Dunnes) which was very lovely.

You can eat this with cold, fresh tomatoes or by popping it back in the oven once you have the puff pastry cases filled so that the tomatoes are warm. I’ll be making another recipe for a tomato pie with warm (large red) tomatoes and ricotta and mozzarella soon for the colder days to come so make sure to check back soon.

You can also turn this into multiple smaller tartlets (see recipe below). For the tartlets I would recommend using small cherry tomatoes only. For the large tart I would use a mix of anything you can find: red, green, yellow, orange, small, big.