🧀 Roasted Tomato & Whipped Goat Cheese Tartlets

(Flaky crust, creamy center, sweet-savory perfection)

These little tartlets are rustic by design: uneven crusts, blistered roasted tomatoes, and a cloud of whipped goat cheese with just enough tang. They melt in your mouth, burst with flavor, and demand zero garnish — because they shine on their own.

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📝 Ingredients (makes 8–10 mini tartlets):

For the crust:
• 1¼ cups all-purpose flour
• 100g cold butter, cubed
• Pinch of salt
• 3–4 tbsp ice water

For the filling:
• 150g soft goat cheese
• 2 tbsp cream cheese or Greek yogurt
• Salt & pepper to taste

For the topping:
• Cherry tomatoes or grape tomatoes (whole or halved)
• Olive oil
• 1 clove garlic, crushed
• Optional: splash of balsamic vinegar

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🔥 Instructions:
1. Make the crust:
Blend flour, salt, and butter until crumbly. Add ice water until dough comes together. Chill 30 min, then press into small tartlet molds or muffin tins. Bake blind at 375°F (190°C) for 12–15 min.
2. Whip the filling:
In a bowl, combine goat cheese, cream cheese/yogurt, salt and pepper. Whip until fluffy.
3. Roast the tomatoes:
Toss tomatoes with olive oil, garlic, and a pinch of salt. Roast at 400°F (200°C) for 15–20 min until blistered and sweet.
4. Assemble:
Spoon whipped goat cheese into cooled tart shells. Top each with a few roasted tomatoes. Serve warm or room temp.

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