Roasted tomato & goats’ cheese tart
BUTTERY PUFF PASTRY MEETS FLAVOURS FROM THE MEDITERRANEAN
Serves 4 (or 8 as a starter)
1 x 375g sheet ready rolled puff pastry 2 x 125g soft goats’ cheese logs 3 large ripe tomatoes 220g tricolour baby tomatoes* 250g tricolour baby plum tomatoes* 30g wild rocket Handful of torn fresh basil leaves Extra virgin olive oil, to drizzle
1 Preheat oven to 200C/Fan 180C/ Gas 6. Line a baking tray with baking parchment. Roll out your sheet of puff pastry to form a flat base filling the tray. Lightly score a 2.5cm edge around your sheet to form a border.
2 Evenly spread the goats’ cheese to cover the pastry, inside the border.
3 Slice the larger tomatoes and halve the smaller tomatoes before scattering over the cheese, mixing sizes and colours.
4 Sprinkle with wild rocket and fresh basil leaves, and season to taste. Drizzle with olive oil and cook in the oven for 30 mins or until the edges are golden brown.
This goats’ cheese tart tastes just as good cold as warm; slicing and stacking it in a tin will make it more portable