There are so many Christmas magazine issues, I feel overwhelmed: in a good way. I mainly focus on the sweet, but this savoury tart in the December 2016 Donna Hay Magazine caught my eye. It looks so scrumptious, I love the array of tomato slices, and it is so simple to make. It is indeed very delicious, because I have eaten it for early dinner and some more for supper!!! I really only needed to buy a couple of out-of-the-ordinary ingredients, and they were not too tricky to find.
I used goat cheese rather then the goat curd the recipe asks for, basically because I could put my hand right on it in the deli. I bought a small roll, 100g, and it was plenty. I could not find any white balsamic vinegar, instead I used a Moscato Glaze, which has a sharpish taste, on the same level as lemon juice. It works really well. I also used flat leaf parsley and spring onions, as I always have those in the fridge. Instead of olive oil, I used avocado oil. It was a gift, along with a few other special oils, and it worked perfectly with the tomatoes and the Moscato Glaze.
So, I adapted the recipe to what I had at home, mostly, and it worked perfectly well. I can see this as a delicious lunch, I ate mine with some broccolini, as a posh entrée or an upmarket side with chicken, fish or steak. This tastes just as good piping hot, warm or cool. I am not sure it will refrigerate well at all, but I don't mind. I will eat it slightly less crispy, and cold, tomorrow!!
Oven-roasted Tomato and Goat Cheese Tart serves 4
- 2 sheets frozen puff pastry, defrosted. I used butter puff.
- 140g (1/2 cup) goat curd/cheese
- 400g fresh tomatoes, sliced 1cm thick
- salt and pepper
- 60ml (1/4 cup) extra virgin olive oil
- 1/4 cup dill sprigs
- 1/4 cup basil leaves
- 20ml (1 tbspn) white balsamic vinegar
Preheat the oven to 240*C. I would also heat the tray. I usually do this, didn't this time, and wish I had. It just makes the base of the pastry crispier.
Lay one sheet of the thawed puff pastry directly on top of the other and press firmly together. I also scored a 1cm border around the edge of the top sheet, as this gives more of a puffed crust.
I left the goat cheese out of the fridge to soften, and then spread it out evenly over the pastry with the back of a spoon, which I dipped into some very hot water.
My 3 medium tomatoes were almost 500g, but that meant I could cut off the bottom and have nice uniform slices.
Array the slices of tomato atop the goat cheese and sprinkle liberally with salt and pepper. I had some nice sea salt flakes and some chilli cracked pepper. Drizzle over half the oil. Bake for 20-25 minutes, or until golden brown, and the pastry is cooked through.
Top with your herbs of choice and drizzle with the remaining oil and the white balsamic vinegar. Enjoy!!