Roast tomato and goat’s cheese tarts


Australian Women’s Weekly NZ - - NEWS -

2 sheets puff pas­try, just thawed 150g cherry toma­toes, halved ½ medium (80g) red onion, very thinly sliced 1 ta­ble­spoon ex­tra vir­gin olive oil 1 ta­ble­spoon bal­samic vine­gar 3 eggs 1 ta­ble­spoon cream 1 tea­spoon fresh thyme leaves ¼ cup (30g) grated ched­dar cheese 100g goat’s cheese, crum­bled (see Julie’s tip) 1 cup rocket ex­tra vir­gin olive oil and bal­samic vine­gar, ex­tra, to serve 1 Pre­heat the oven to 220°C (200°C fan-forced). 2 Grease three x 12cm in­di­vid­ual tart tins. Line tins with puff pas­try, join­ing the trim­mings to fit. Trim the edges and prick well with a fork. Line pas­try with bak­ing pa­per and fill with pas­try weights or rice. Bake for 15-20 min­utes or un­til a pale golden colour. Re­move bak­ing pa­per and weights. 3 Place the toma­toes, cut-side up, and onion on a bak­ing pa­per-lined oven tray; sprin­kle with the oil and vine­gar, and sea­son with salt and pep­per. Roast for 10 min­utes on a separate shelf un­til start­ing to wilt. 4 Mean­while, beat the eggs with cream, thyme and a pinch of salt and pep­per. Sprin­kle ched­dar cheese evenly into tart cases. Di­vide tomato, onion and goat’s cheese among tart cases. Gen­tly pour the egg mix­ture into the tart cases. 5 Bake tarts for 10-12 min­utes or un­til the egg is set and the top is golden. 6 Serve tarts topped with rocket and a driz­zle of oil and ex­tra bal­samic. Suit­able to freeze. Not suit­able to mi­crowave.

Roast tomato and goat’s cheese tarts

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