Easy

Tomato and goat's cheese tart

Name: Tomato and goat's cheese tart
Prep time: 40 min
Cook time: 75 min
Total time: 115 min
Yield: 6
Ingredients: 375g block puff pastry; 150g soft goat's cheese; 100g grated parmesan cheese; 2 tablespoons chopped thyme; 1.5kg vine-ripened tomatoes, cored, cut into 5mm slices; Olive oil, to drizzle; 1 teaspoon caster sugar

1 rating

40m

1h 15m

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Based on a recipe by Alex Mackay, the layered tomato in concentric circles makes this tart is almost too beautiful to eat.

375g block puff pastry
150g soft goat's cheese
100g grated parmesan cheese
2 tablespoons chopped thyme
1.5kg vine-ripened tomatoes, cored, cut into 5mm slices
Olive oil, to drizzle
1 teaspoon caster sugar

Method

1.

Preheat the oven to 200°C.
2.

Roll out the pastry on a lightly floured surface and cut out a 30cm circle, using a plate as a guide. Place on a baking tray lined with baking paper and refrigerate for 15 minutes.
3.

Combine the goat's cheese, parmesan and thyme, and season well with salt and pepper. Spread this mixture on the pastry, leaving a 1cm border. Starting from the outside working into the centre, layer the tomatoes in overlapping circles. Use the smaller end of the tomatoes to tuck underneath the larger sizes to stop the filling sinking down. Place one perfect slice in the middle. Drizzle with oil, sprinkle with sugar, and season well with salt and pepper. Bake for 30 minutes, then reduce temperature to 140°C and bake for a further 45 minutes. Serve with a green salad and garlic mayonnaise.