Tomato and goats cheese tart

    2 hours 5 min

    The pastry for this recipe is enough for 2 savoury tarts. You can freeze the second pastry unrolled. Or roll it out and place it in the tart tin and freeze it in the tin. Then all you need to do next time is fill it. - For the goat cheese, if you can find it, use a mixture of goat cheese with herbs and plain goats cheese

    2 people made this

    Serves: 8 

    • For the pastry base
    • 300g plain flour
    • 150g butter, softened
    • 1 egg
    • 2 to 3 tablespoons Parmesan cheese
    • For the filling
    • 200g soft goats cheese, sliced
    • c 12 small tomatoes, cut in half
    • 1 to 2 spring onions, sliced thinly
    • 1 teaspoon minced fresh rosemary
    • 1/2 teaspoon Dijon mustard
    • 1 to 2 teaspoons runny honey
    • fleur de sel or salt
    • freshly ground black pepper

    Prep:15min  ›  Cook:50min  ›  Extra time:1hr chilling  ›  Ready in:2hr5min 

    1. Quickly knead all ingredients for the pastry base and refrigerate for 1 hour.
    2. Preheat your oven to 180 C / Gas 4. Line a large (28cm) tart or quiche tin with greaseproof paper.
    3. Divide the pastry in half. Freeze one half or make two tarts, doubling the filling. Roll out pastry on a lightly floured work surface and line the bottom and sides of the tart tin with it. Cut off any excess pastry. Cover with greaseproof paper and fill with pie weights or dried beans.
    4. Bake in the preheated oven for 10 to 15 minutes.
    5. Cut tomatoes in half and place on the prebaked pastry with the cut side down.
    6. Cover with slices of goat cheese and scatter spring onions and rosemary on top.
    7. Bake in the preheated oven at 180 C / Gas 4 for 30 minutes. The goat cheese should have melted.
    8. Drizzle the hot tart with lemon and thinly brush the cheese with mustard. Sprinkle with a little fleur de sel on the tomatoes and serve.

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