Slow-Roasted Tomato And Goat Cheese Tart

• 1 kg plum tomatoes, halved
• 1/2 tbsp extra virgin olive oil
• 10 g small fresh basil leaves
• 1 None sheet puff pastry
• 120 g fresh goat's cheese, at room temperature

1. Preheat the oven to 120u0b0C/100u0b0C fan/gas 1/2.
2. In a large bowl, toss the tomatoes with 2 tbsp of oil and half the basil leaves and season. Place the tomato mixture on a wire rack on an baking tray. Roast for 3 hours, turning halfway through, until semi-dried. Discard the dried basil leaves.
3. Increase the oven temperature to 220u0b0C/200u0b0C fan/gas 7. Line a baking tray with baking paper.
4. Place the pastry on the tray and mark a 1cm border around the edge with the back of a knife, then prick inside the border with fork. Bake for 10 mins, then remove from the oven and, using a clean tea towel (to protect yourself from steam), press down on the centre of the pastry. Bake another 7 mins until the pastry is golden and crisp.
5. Arrange the tomatoes over the pastry and crumble the cheese on top. Drizzle with the remaining oil and top with the remaining basil to serve.

tomatoes, extra virgin olive oil, basil, pastry, fresh goats cheese

Taken from recipes-plus.com/api/v2.0/recipes/31733 (may not work)