Goats’ Cheese & Tomato Tart

Tomato & Goats’ Cheese Tart
  1. 375g shop bought puff pastry
  2. 4 large vine tomatoes
  3. 1 large red onion - sliced
  4. 10 sundried tomatoes - drained and chopped
  5. 180g goats’ cheese cut into rounds
  6. 1 tablesp. good quality Dijon mustard - I use Maille
  7. Good shake dried and roasted mixed herbs
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Unroll the pastry sheet on to a baking tray. Score a 1/2 inch border around the edge.
  3. Prick the base with a fork.
  4. Bake for 15 minutes until risen and pale gold.
  5. While the pastry's cooking, cook the red onion, slowly, in olive oil and butter until it's quite soft and just starting to colour. Add a splash of balsamic if you like.
  6. Remove the pastry case from the oven and gently press down the middle.
  7. Spread the mustard over the base and leave to cool and dry a little while.
  8. Arrange the onions on top then cover with the tomatoes.
  9. Add the sundried tomatoes and season with the herbs and freshly ground black pepper.
  10. Add the goats’ cheese over the top and sprinkle with olive oil.
  11. Bake for 15-20 minutes until the pastry is crisp and golden. Serve hot or cold.
  1. Serve with salad. And wine.
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