Entertaining friends? This delicious tart is the perfect choice.
This delicious Tomato and Goat's Cheese Tart is a modern twist on a classic recipe. Use Fairy margarine to make the pastry base and then top with fresh tomatoes and creamy goats’ cheese.
Prep: 60 min
Cooking time: 30 min
Serves: 6 slices
- 185g (1 1/4 cups) plain flour
- 1/4 teaspoon baking powder
- 85g chilled Fairy margarine, cut into small pieces
- 1 egg yolk
- 1 tablespoon lemon juice
- 2–3 tablespoons cold water
- 2 eggs
- 250ml (1 cup) cream
- salt and pepper
- 250g cherry tomatoes cut in half
- 150g goats’ cheese
- basil leaves to garnish
Combine flour, baking powder and Fairy margarine in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk, lemon juice and sufficient water until pastry comes together.
Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest. Preheat oven to 200°C.
Roll dough out on a floured bench and line a rectangular fluted flan tin. Then line the flan tin with baking paper and fill with baking beans or rice. Rest in the refrigerator for another 20 minutes.
Blind bake (also known as pre-baking) the pastry for 10 minutes, remove the paper and its filling of beans or rice; turn the temperature down to 180°C and bake for another 10 minutes or until golden.
Lightly beat eggs and cream together, season with salt and pepper.
Spread the cut tomatoes over the base and place chunks of goat cheese over top.
Pour over the egg mix and bake in the oven for 10 minutes, reduce heat to 180°C and cook for a further 20 minutes or until filling is puffed and golden.
Top with fresh basil leaves to serve.
May be served hot or cold.
Recipe provided by Peerless Foods.
Can’t find a favourite recipe from the 1960s, 70s or 80s? Here are Betty King's Cook Book; Secrets From Grandma's Pantry; What Shall I Cook Today?
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