Roasted tomato & goats’ cheese tart

BUT­TERY PUFF PAS­TRY MEETS FLAVOURS FROM THE MEDITER­RANEAN

The Simple Things - - LIVING | GATHERING -

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

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