Tomato tart with goat's cheese recipe
- 1 Butter, for greasing
- 250 g (8.8oz) Ready-made puff pastry
- 1 Plain flour, for dusting
- 1 tbsp Balsamic vinegar, plus extra to serve
- 12 Sun-dried tomatoes from a jar, drained
- 85 g (3oz) Goat's cheese, sliced
- 100 g (3.5oz) Rocket leaves, to serve
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 2 tbsp Olive oil, to serve
- 4 tbsp Olive oil
- 0.5 Onion, chopped
- 2 Garlic cloves
- 1 Large tomato, chopped
- 1 Thyme sprig
- 1 tbsp Reduced balsamic vinegar
- To make the tomato base, heat 3 tablespoons of the olive oil in a medium saucepan over a medium heat.
- Add the onion and garlic and cook, partially covered, for 4-5 minutes, stirring occasionally, until softened.
- Add the tomato, thyme and the remaining olive oil, then reduce the heat to low and simmer for 35-40 minutes, stirring often to avoid browning or burning the tomato.
- If the mire gets too dry, add a few tablespoons of water.
- Stir in the reduced balsamic vinegar and season with salt and pepper.
- Meanwhile, preheat the oven to 180C/350F/gas 4 and grease a 20cm/8in tart tin with butter.
- Roll out the pastry on a lightly floured surface until it is about 3mm/1/ 8 in thick and 25cm/10in in diameter.
- Line the tin with the pastry, taking care not to stretch it.
- Press down gently to push out any bubbles and roll the rolling pin along the top edge of the tin to trim off the excess pastry.
- Prick the base with a fork and chill for 25-30 minutes.
- This will prevent the pastry from shrinking during cooking.
- Place the tart tin on a baking tray and bake in the preheated oven for 15 minutes or until golden.
- Remove from the oven and do not turn the oven off.
- Brush the pastry with the balsamic vinegar and then return it to the oven for a further 3 minutes.
- The vinegar will seal the top of the pastry and ensure that your tart is crunchy.
- Be careful not to overcook it or it will become dry and bitter.
- To assemble the tart, remove the thyme sprig from the tomato base and spread the base over the pastry.
- Arrange the Oven-dried Tomatoes and goat's cheese on top and season with salt and pepper.
- Place the tart in the oven and bake for 3-4 minutes until the cheese starts to melt, but don't allow it to melt completely.
- If you want, you can flash it for 2 minutes under a grill, preheated to high, to give it a lovely colour.
butter, pastry, flour, vinegar, tomatoes, s cheese, rocket, salt, freshly ground black pepper, olive oil, olive oil, onion, garlic, tomato, thyme, balsamic vinegar
Taken from www.lovefood.com/guide/recipes/13050/daniel-galmiches-tomato-tart-with-goats-cheese (may not work)