20 minutes
Cook Time
1 hour 20 minutes
Cooking Level


  • 2 cups Pure Flavor® OMG Tomatoes, halved
  • 3 garlic bulbs
  • 1 egg, beaten
  • 1 pkg puff pastry
  • 30 oz goat cheese
  • ¼ cup fresh basil
  • 2 tbsp olive oil, divided
  • 1 tbsp honey Dijon mustard
  • 1 tbsp salt, divided


Step 1

Preheat oven to 375°F. Slice top off the garlic bulbs, leaving cloves exposed. Drizzle 1 tablespoon olive oil and ½ tablespoon salt on each bulb. Wrap each into a tinfoil parcel and place on baking sheet. Roast for 50 mins or until soft, then leave to cool.

Step 2

Roll out each piece of pastry and cut into squares, about 14 centimeters. Place the pastries on a baking tray and score a 1 centimeter border around the edge of each, being careful not to cut all the way through. Then, prick the pastry all over with a fork, and chill.

Step 3

Bring oven to 395°F. Squeeze the garlic flesh from the bulbs into a bowl, adding mustard, remaining olive oil and salt. Use a fork to mash to a paste.

Step 4

Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.

Step 5

Brush the untouched border of the pastry with egg, crumble over the goat cheese and bake for 25-30 minutes until the pastry is golden, and the tomatoes are starting to shrivel.

Step 6

Remove from the tray and allow to cool to room temperature. Add basil for garnish. Plate and serve.