Ingredients
For the Tart Base:
1 sheet puff pastry (thawed)
1 egg (beaten, for egg wash)
For the Toppings:
1 cup cherry tomatoes (halved)
1/2 cup marinated artichoke hearts (chopped)
1/4 cup Kalamata olives
1/4 cup crumbled goat cheese
1 cup fresh arugula
1 tbsp olive oil
1 tbsp balsamic glaze
Salt and pepper to taste
Directions
Prepare the puff pastry: Preheat oven to 400°F (200°C). Roll out the puff pastry onto a baking sheet lined with parchment paper. Fold the edges inward to create a border and brush with egg wash.
Bake the crust: Bake the puff pastry for 15-20 minutes until golden and puffed. Remove from the oven and let cool slightly.
Roast the tomatoes: Toss cherry tomatoes with olive oil, salt, and pepper. Roast on a baking sheet for 10 minutes until slightly blistered.
Assemble the tart: Spread arugula over the baked pastry. Top with roasted tomatoes, artichoke hearts, Kalamata olives, and goat cheese. Drizzle with balsamic glaze.
Serve: Slice and serve warm or at room temperature.
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