Exotic Tomato Puff Pastry Tart with Goat’s Cheese
Over the years of hosting many dinner parties, some often even unexpected, I realized the need of having a repertoire of quick and easy recipes fit for any social occasion. In my opinion, puff pastry really is key here. It provides the vesel to show-stopping lunches, suppers and even deserts and canapés. As such, I believe every home should have at least one roll of ready made puff pastry, stowed away in the freezer.
This Mediterranean-inspired recipe combines the golden flakiness of puff pastry with the sweetness of roasted exotic tomatoes in contrast to the creaminess of good quality Mediterranean goat’s cheese. Topped with fresh basil or rocket and a drizzle of balsamic vinegar, this really is one of my go-to repertoire recipes. I you do not know where to buy a mix of small exotic tomatoes, you’ll find these at Woolworths Food.
Be creative and use this recipe as a starting point, any combination of flavours and ingredients will work here – I often substitute the tomatoes for caramelized onions and figs and the basil for thyme!
You can view my YouTube channel “Cooking In The Veld” by clicking the link below or by scanning the QR code.
YouTube Recipe Vlog:https://linktr.ee/Stean_Kruger.
Exotic Tomato Puff Pastry Tart with Goat's Cheese
Ingredients
- 2 400 g puff pastry rolls (thawed, rolled out to 3 mm thickness)
- 350 g small exotic tomato mix
- 1 tbsp olive oil
- 1 egg (whisked)
- 100 g goat's cheese (crumbled into rough chunks)
- 1 cup basil or rocket
- 2-3 tbsp balsamic vinegar reduction
- Salt & pepper
Instructions
- Preheat the oven to 200°C. Line a large sheet pan with baking paper.
- Roll the thawed puff pastry out to a thickness of about 3 mm. Cut out two squares of 20 x 20 cm. Place the squares on top of each other, providing you with a tart base of almost 6 mm thick. Use a rolling pin and gently roll the puff pastry out to help the layers stick. Use a fork to pinch the layers together, creating a nice pattern around the sides of the tart. Brush lightly with the egg wash and bake uncovered for 20 minutes until golden and puffed up.
- In the meanwhile, heat the olive oil in a heavy-based pan. Add the tomatoes to the pan and grill until roasted and blistered. Season well with salt and pepper.
- When the pastry has had its 20 minutes in the oven, crumble over the goat's cheese and roasted tomatoes. Return to the oven for 20 minutes more. After 20 minutes, check if the pastry is cooked through in the center, it should be flaky and crispy. If not, return to the oven for 10-15 minutes more.
- Scatter over the fresh basil or rocket and drizzle with balsamic vinegar reduction. Serve alongside a glass of red wine.
Notes
