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Goats Cheese & Tomato Tart

Written by on 8:29 pm

Goats Cheese & Tomato Tart

 

 

Ingredients

  • Ready to use (or make your own!) pastry case
  • 200g of a soft goat’s cheese – preferably the sort without a rind, but if that’s all you can find, just cut the rind off before you use it.
  • 50g of soft set crème fraiche,
  • A nice fat clove of garlic
  • 150g of tomatoes
  • Salt and pepper and a drizzle of olive oil

Method

  • First unroll the pastry case. It comes in baking paper so use that to line the tart case. Prick the base all over with a fork and then part bake at 180° for about 20 minutes. This should be enough to start off the cooking process so that the end resulting task doesn’t have a soggy bottom.
  • Make the goats cheese cream; Put your rindless, soft goat’s cheese into a big bowl and give it a good mash. The aim is to make your filling as smooth as possible so you can use a food processor if you want really smooth results.
  • Add in the crème fraiche, a finely chopped or minced clove of garlic, just a little touch of salt and pepper and give everything a good mix together. If you have any mixed herbs, either fresh or dried, that would make it extra special.
  • Remove the tart case from the oven and cool a little.
  • Spread this creamy goat’s cheese filling inside the tart case. Be generous, you want to use it all.
  • Slice your tomatoes very thinly and place on top of the creamy mixture. You can also use halves of small cherry tomatoes if you prefer.
  • The final flourish – drizzle everything with olive oil and put the tart back into the oven at 190 – 200°c for approximately 30 minutes, keeping a close eye on it to check the pastry is not burning. Ideally you want the tomatoes to char and get a little bit of colour. They will caramelise slightly and work beautifully with the goat’s cheese
  • To finish it off, sprinkle a few shredded basil leaves – instant sophistication!
  • Best served warm.
** Please Note, the above image is for illustration purposes only. **

 

 


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