Tomato, Goat Cheese & Spring Onion Tart

Ingredients for 6 people :

  • 500 g (1 lb) pack Puff pastry
  • 3 Tbsp roasted red pepper pesto
  • 130 g (5oz) pack fresh goat cheese
  • 100 g (3 1/2 oz) cherry tomatoes, halved
  • 1 bunch spring onions, washed and cut into small pieces (Optional)
  • Extra virgin oil for drizzling.

Preheat the oven to 200°C ( 375°F). Roll out the pastry on a lightly floured surface and cut the pastry into a fish shape, doing that with a sharp knife. Arrange on a baking sheet. Or you can shape into a rectangle.

Preheat the oven to 200°C ( 375°F). Roll out the pastry on a lightly floured surface and cut the pastry into a fish shape, doing that with a sharp knife. Arrange on a baking sheet. Or you can shape into a rectangle.

Smear the tomato pesto over the surface. Crumble over the cheese before topping with the tomatoes. then tear the spring onion pieces over the tart.

Bake in the preheated oven for 25 -30 minutes or until the pastry is golden and crisp on the base and the tomatoes are roasted. Serve immediately with a drizzle of olive oil.

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