Family friendly

Tomato, basil and goat's curd tarts with lemon oil

Name: Tomato, basil and goat's curd tarts with lemon oil
Yield: 24
Ingredients: 24 mini savoury shortcrust pastry cases; 80g goat’s curd (or soft goat’s cheese, crumbled); 2 tbs thinly sliced basil leaves; 2 tbs lemon-flavoured olive oil; 3 vine-ripened tomatoes, seeded, very finely diced; 12 pitted kalamata olives, halved lengthways

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Tomato, basil & goat's curd tarts with lemon oil

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As hungry guests walk through the door, hand them one of these and a glass of bubbly - you're set!

24 mini savoury shortcrust pastry cases
80g goat’s curd (or soft goat’s cheese, crumbled)
2 tbs thinly sliced basil leaves
2 tbs lemon-flavoured olive oil
3 vine-ripened tomatoes, seeded, very finely diced
12 pitted kalamata olives, halved lengthways

Method

1.

Place the tart cases on a large tray. Combine the goat’s curd, basil and 2 teaspoons of the oil in a small bowl. Divide the goat’s curd mixture among tart cases.
2.

Combine the diced tomato and remaining oil in a small bowl, then season with sea salt and freshly ground black pepper. Spoon tomato mixture over half the goat’s curd in each tart.
3.

Top the other side of each tart with an olive half and serve immediately.