This delicious tart is a modern twist on a classic recipe.
Prep: 60 min
Cooking time: 30 min
Serves: 6 slices
INGREDIENTS
Pastry
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- 185g (1 1/4 cups) plain flour
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- 1/4 teaspoon baking powder
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- 85g chilled butter, cut into small pieces
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- 1 egg yolk
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- 1 tablespoon lemon juice
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- 2–3 tablespoons cold water
Filling
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- 2 eggs
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- 250ml (1 cup) cream
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- salt and pepper
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- 250g cherry tomatoes cut in half
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- 150g goat’s cheese
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- basil leaves to garnish
METHOD
Pastry
Combine flour, baking powder and butter 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.
Filling
Lightly beat eggs and cream together, season with salt and pepper.
Assembly
Spread the cut tomatoes over the base and place chunks of goat’s 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.
Are you a fan of goat’s cheese? What’s your favourite savoury tart? Why not share a recipe with other members in the comments section below?
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