Sometimes simple is simply perfect: a white t-shirt paired with navy jeans; steamed mussels in white wine; a G&T; bread and cheese…this tart is one of those times. If you use good ingredients (buy the best quality tomatoes you can find), there is no need to fuss over them and truss them up – these flavours speak for themselves and are screaming summertime from the rooftops.
Tomatoes bursting with sunshine, creamy tangy goat’s cheese and heady basil – this is a tart and a half. It takes just minutes to prepare and is perfect for a picnic or al fresco supper. Plastic glasses and picnic blanket optional.
Roasted cherry tomato, goat’s cheese & basil tart
Serves 2 as a main, 4 as a starter
– 200g ready-made puff pastry
– 125g soft goat’s cheese
– 1 clove garlic, crushed
– handful fresh basil leaves
– 300g cherry tomatoes, halved
– 1 tablespoon good quality olive oil
Preheat your oven to 200°C.
Roll out the puff pastry into a rectangle about 1/2 cm thick and place onto a baking tray lined with baking paper. To make the crust, score a border 1cm in from the edge (only partly cutting through your pastry) with a sharp knife. Prick the central square with a fork (this will stop it rising too much).
Blind bake the pastry 10 minutes to minimise the risk of a soggy bottom.
In a bowl, mix together the cheese, garlic, a pinch of salt and a few grinds of black pepper. Finely chop half the basil and add to the mixture. Stir to combine and then spread onto the pastry, right up to the border. Arrange the tomatoes on top, facing upwards. Season and drizzle with olive oil.
Bake for another 25-30 minutes or until the pastry is golden brown.
Scatter the remaining basil leaves on top. Serve hot or cold.
Source: Recipe and photos by pip & little blue.