Mediterranean Pesto, Tomato and Goat's Cheese Tart
This time of year often brings with it crowds of people to the house and when that happens I always find it best to make simple but effective food that can be eat with your fingers if need be.
This tart, though rustic, looks extremely inviting and tastes of the sunny Med - a great pick-me-up in this cold weather! What's more, it can be made well in advance and it's just as great served cold as well as warm - perfect for entertaining!
Mediterranean Pesto, Tomato and Goat's Cheese Tart
Serves 8
375g packet ready-rolled puff pastry
3 tbsp pesto
100g soft goat’s cheese
300g mixed tomatoes, sliced or chopped
80g sun-dried tomatoes
handful pitted black olives
sea salt and black pepper
Preheat the oven to 200°C/180°C fan/gas mark 6.
Unroll the pastry onto a baking sheet, and with a sharp knife score a 1cm margin around the edge of the pastry – don’t cut all the way through, but use enough pressure so that the score line is visible. Prick the inside of the border with a fork.
Spread the pesto inside the border then arrange the tomato pieces and sun-dried tomatoes, as higgledy-piggledy as possible, on top. Crumble or spread the goat’s cheese over the tomatoes, keeping it within the margin. Scatter over the olives and then season liberally with salt and pepper.
Bake the tart in the oven for 25–35 minutes, or until the pastry has puffed up around the tomatoes and is a light golden brown. Drizzle over a little extra virgin olive oil and serve.
This tart, though rustic, looks extremely inviting and tastes of the sunny Med - a great pick-me-up in this cold weather! What's more, it can be made well in advance and it's just as great served cold as well as warm - perfect for entertaining!
Mediterranean Pesto, Tomato and Goat's Cheese Tart
Serves 8
375g packet ready-rolled puff pastry
3 tbsp pesto
100g soft goat’s cheese
300g mixed tomatoes, sliced or chopped
80g sun-dried tomatoes
handful pitted black olives
sea salt and black pepper
Preheat the oven to 200°C/180°C fan/gas mark 6.
Unroll the pastry onto a baking sheet, and with a sharp knife score a 1cm margin around the edge of the pastry – don’t cut all the way through, but use enough pressure so that the score line is visible. Prick the inside of the border with a fork.
Spread the pesto inside the border then arrange the tomato pieces and sun-dried tomatoes, as higgledy-piggledy as possible, on top. Crumble or spread the goat’s cheese over the tomatoes, keeping it within the margin. Scatter over the olives and then season liberally with salt and pepper.
Bake the tart in the oven for 25–35 minutes, or until the pastry has puffed up around the tomatoes and is a light golden brown. Drizzle over a little extra virgin olive oil and serve.
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