Name: Roast tomato and goat’s cheese tart
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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