Roast tomato and goat's cheese tart

  • 1 hr cooking
  • Serves 4
  • Print


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


Roast tomato and goat's cheese tart
  • 1
    Preheat oven to hot, 200&degC (180&degC fan-forced).
  • 2
    Join pastry sheets by overlapping one pastry sheet over the other by 1cm, then pressing edge firmly to seal.
  • 3
    Lift pastry into a greased 11 x 35cm rectangular, loose-based flan tin. Ease pastry into sides; trim edges.
  • 4
    Prick 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.
  • 5
    Meanwhile, 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.
  • 6
    Beat eggs in a medium jug or bowl with cream, thyme and a pinch of salt and pepper.
  • 7
    Sprinkle 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.
  • 8
    Serve tart with green salad, if desired.