Tomato and Goats Cheese Tart
If you’re looking for a dish to impress but actually is super easy to prepare then my tomato and goats cheese tart will be right up your street.
I always make sure I have a roll of puff pastry in the deep freeze that I can pull out the night before and all the other ingredients are easy to grab from your local supermarket or green grocers.
320g Puff pastry sheet (this is the one I use)
125g Spreadable goats cheese
425g Ripe vine tomatoes
1 tsp Dried mixed herbs
Crush of salt and black pepper (if desired)
A few sprigs of fresh thyme
A drizzle of olive oil
- Preheat the oven 180 degrees.
- Thinly slice the tomatoes and leave to one side.
- Pour the goats cheese into a bowl and stir to soften slightly. Add the dried herbs and stir some more.
- Grab a flat baking tray and roll the pastry out onto the tray. Using a sharp knife lightly trace a 1cm width border around the edge of the pastry. (This will create a puffy edge after cooking)
- Pour the goats cheese onto the pastry and using the back of a spoon gently spread the cheese to the edge of the knifed border, creating a thin layer of cheese.
- Then assemble the slices of the tomatoes on top of the goats cheese. Add some salt and black pepper, fresh thyme and a drizzle of olive oil.
- Pop in the oven for 40-45 mins.
- Enjoy either hot or cold with a side salad and some new potatoes – dee-lish
You could modify the toppings to include a variety of roasted vegetables like courgettes and sweet peppers.
A while ago I made it with some thin slices of peppered salami nestled between the tomatoes, and it was delicious. The edges of the meat got ever-so-slightly charred and crispy, which was very nice.
If goats cheese ain’t your thing then you could always use Philadelphia spread instead and achieve equally tasty results.
I hope you like it.
Lov Nat x
Choose to use organic and local produce when possible