Tomato and Goat’s Cheese Tart
This tasty tomato and goats cheese tart calls for the tomatoes to be roasted on their own before being added to the tart, accentuating the flavour and aroma.
We’ve used our super sweet Adelaide tomatoes, but as they are only available for a limited time between August and September, we suggest adding cherry tomatoes when not available. Just remember to double the quantity.
Ingredients
2 sheets Careme All Butter Puff Pastry
12 tomatoes
1 tbsp olive oil
2 tbsp balsamic vinegar
salt and freshly ground black pepper
4 eggs
1 tbsp cream
1 tbsp fresh thyme leaves
1 cup Barambah Organics grated cheddar cheese
100g Meredith Dairy Marinated Goats Cheese
Method
- Preheat oven to 180 degrees.
- Join pastry sheets by overlapping one pastry sheet over the other by 1cm, then pressing edge firmly to seal.
- Lift pastry into a greased, rectangular loose-based flan tin. Ease pastry into sides; trim edges.
- Prick pastry well with a fork. Line with baking paper; fill with rice or pastry weights. Blind bake for about 15 minutes or until browned lightly. Remove paper and weights.
- Meanwhile, place tomatoes on a baking paper lined oven tray; drizzle with oil and vinegar, sprinkle with salt and pepper. Roast for about ten minutes, or until tomatoes start to soften.
- Beat eggs in a medium jug or bowl with cream, thyme, and a pinch of salt and pepper.
- Sprinkle cheddar cheese into pastry case. Place tomatoes in pastry case. Crumble goat’s cheese around tomatoes.
- Carefully pour egg mixture into tart case; bake for a further 10 minutes, or until set and browned.
- Enjoy!