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ROASTED TOMATO & GOAT’S CHEESE TART WITH THYME |
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Cooking Time : |
55 minutes |
Serves : |
6 |
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1 lb 10oz (725 g) ripe plum tomatoes, or any other ripe medium-sized tomato
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5oz (150 g) soft goats’ cheese
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4 level teaspoons chopped fresh thyme, plus a few small sprigs
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1 x 375 g pack fresh, ready-rolled puff pastry
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2 cloves garlic, peeled and crushed
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2 tablespoons extra virgin olive oil
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Salt and freshly milled black pepper
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Pre-heat the oven to gas mark 5, 375°F (190°C).
You will also need a large baking tray measuring 16 x 12 in (40 x 30 cm),lightly oiled.
First of all unwrap the pastry and place it on the baking tray. Then, using a sharp knife, carefully score a
line on the pastry, about 1⁄2 in (1cm) in from the edge, all the way around, but be careful not to cut it all the way through.
Tip the goats’ cheese into a small bowl, add the crushed garlic, chopped thyme, salt and freshly milled black pepper. Mix well and, using a small palette or other round-bladed knife, carefully spread the cheese mixture evenly all over the surface of the pastry, right up to the line.
Next, thinly slice all the tomatoes (there is no need to peel them) and arrange them on top of the goats’
cheese in overlapping lines lengthways; overlap one line one way and the one next to it the other way.
Season the tomatoes and drizzle the olive oil and scatter the sprigs of thyme all over them.
Bake in the pre-heated oven, on the middle shelf, for 55 minutes or until the pastry is golden-brown and the tomatoes are roasted and slightly charred at the edges. If you are going to serve the tart warm, leave it to settle for about 10 minutes before cutting into squares.
This recipe first appeared in Sainsbury’s Magazine (Aug 2002).
NB: Red onions can be sliced and caramelised in butter then put under the tomatoes for variation.
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