Roast tomato and goat's cheese tart
Sep 08, 2011 2:00pm- 1 hr cooking
- Serves 4
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Ingredients
Roast tomato and goat's cheese tart
- 2 sheets puff pastry
- 16 cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- salt, freshly ground pepper, to taste
- 4 eggs
- 1 tablespoon cream
- 1 tablespoon fresh thyme leaves
- 1 cup (120g) grated cheddar cheese
- 100 gram goat's cheese
Method
Roast tomato and goat's cheese tart
- 1Preheat oven to hot, 200°C (180°C fan-forced).
- 2Join pastry sheets by overlapping one pastry sheet over the other by 1cm, then pressing edge firmly to seal.
- 3Lift pastry into a greased 11 x 35cm rectangular, loose-based flan tin. Ease pastry into sides; trim edges.
- 4Prick pastry well with a fork. Line with baking paper; fill with dried beans, rice or pastry weights. Blind-bake about 15 minutes or until browned lightly. Remove paper and beans.
- 5Meanwhile, place tomatoes, cut side up, on a baking paper-lined oven tray; drizzle with oil and vinegar, sprinkle with salt and pepper. Roast about 10 minutes, or until starting to soften.
- 6Beat eggs in a medium jug or bowl with cream, thyme and a pinch of salt and pepper.
- 7Sprinkle cheddar cheese into pastry case. Place tomatoes in pastry case. Crumble goat's cheese around tomatoes. Carefully pour egg mixture into tart case; bake a further 10 minutes, or until set and browned.
- 8Serve tart with green salad, if desired.
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