Goats Cheese & Tomato Tart
Written by Phil 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. **