Balsamic Tomato & Goats Cheese Tart

Serves 6

Guys, I know I’m not exactly reinventing the wheel with this tried-and-tested flavour combo, but if it ain’t broke....plus, quite frankly, it’s too darn delicious to mess with! 

Since I’m not quite willing or able to wave farewell to the summertime just yet, this is the perfect in-between-seasons dish. The flavourful summer tomatoes + the creamy goats cheese + the crumbly pastry makes it a comforting dish made in Aut-ummer heaven (yup, I’m coining that phrase although my husband doesn’t have high hopes that it’ll actually catch on). 

This seasonal and tasty tart might look impressive or hard to make but it was actually really simple (but shhhhh, don’t tell any guests that because when I posted a similar comment about a dish I’d served at a pre-Covid dinner party, my friend said they felt cheated out of an extravagant meal because it was too easy to make!).

Don’t ask me why but I have always shied away from making tarts. Part of me felt like it was cheating to use pre-made puff pastry like this and that I should be making it myself, all from scratch...which seemed to thrust it into the “too hard to try” category. But whether it’s because I’ve had all the kids at home for the past 6 months, or because baby number 3 just doesn’t believe in sleep and I am TIRED, I have now realised that using this kind of puff pastry is nothing short of culinary genius! It’s so easy! And I feel like they look super impressive, no matter how simple they are to make and great for entertaining...although it doesn’t look like any of us will be doing that for quite a while to come! But above all, it is so very delicious! It was lovely to finally have the time to start experimenting in the kitchen again after all this time. 

This is the perfect dish for a weekend lunch (Hurray! Looks like we’re in for some good weather!) and the leftovers keep for a few days in the fridge too and can be eaten hot or cold. 

TOMATO TART INGREDIENTS

·      375g pack fresh ready-rolled Puff Pastry  
·      750g Tomatoes of your choice (I like a mix of heirloom, cherry and plum tomatoes but any kind works)
·      150g soft Goats Cheese
·      Good quality Olive Oil for drizzling (approximately 1-2 tbsp)
·      Good quality Balsamic Vinegar for drizzling (I used Belazu)
·      Salt & Pepper
·      A Handful of Fresh Thyme 

METHOD

·       Preheat oven to 150 degrees C.
·       Slice the tomatoes and place them in a single layer on a parchment-lined roasting tray.  NOTE: If using plum or cherry tomatoes, just halve them instead of trying to slice them.
·       Drizzle the tomatoes with some good quality olive oil and balsamic vinegar, sprinkle with some fresh thyme, and season with some salt & fresh black pepper.
·       Slow roast in a low oven for at least an hour or so, until they look all squidgy and delicious (like in the close up photo).  Note: This can be done a day in advance to help ease the prep time. 
·       When the tomatoes are done, take them out and turn up the heat on the oven to 180 degrees C.  
·       Carefully spread the puff pastry onto the lightly greased tart dish, prick the middle with a fork and with a sharp knife, gently score the sides of it approximately 1cm long (but be careful not to cut all the way through the pastry).
·       In a small bowl beat an egg and brush the base with the beaten egg.
·       Cook in the oven for 15-20 mins. 
·       If the middle puffs up just gently push it down and spread the goats cheese on to the base. 
·       Arrange the roasted tomatoes on top and add another little drizzle of balsamic vinegar (not too much because you don’t want the base to go soggy). 
·       Brush the side/crust of the puff pastry with the beaten egg and bake until the sides are golden brown.