When I first started blogging, I gave my posts lovely obscure (and unbelievably witty) titles. Some of the post titles are so obscure that even I sometimes have difficulty finding the recipes. I have realised that if I struggle then you have absolutely no chance of finding them, and some of those recipes deserve to to be found. This Tomato, Pesto and Goats Cheese Tart is one of them. It is easy to pull together and so adaptable that I felt it needed a second outing (and a clearer title).
The greatest thing about this recipe is the ease with which it can be scaled up or down according to the number of mouths you wish to feed. I generally make this for the three of us, but have also made larger tarts when we have had company. My mother-in-law makes it often just for herself during tomato season, liking the fact that she can tailor it to suit her appetite with no leftovers (and minimal dishes).
I buy pre-rolled puff pastry, and find one sheet is usually sufficient for the three of us. However, Mr Grumpy did query what was for dessert when I announced that tomato tart was on the menu for dinner this week. You could always serve a tray of nectarines baked in red wine or chia pudding if you feel the need for a little something extra.
I do prefer to make my own pesto, however the basil plants are not co-operating this year. I have been known to resort to the jar now and then when my own pesto is not available. You could also use another spread such as kale pesto or chunky spinach dip in place of the basil pesto. Just make sure it is something that you would normally pair with tomatoes, or you may end up with an interesting dinner experience.
I have made this with both cherry tomatoes and slicing tomatoes. If you grow your own even better. As the tart is all about the tomatoes, use the ripest tomatoes you can find. If you can’t find ripe tomatoes, make something else instead, Zucchini salad anyone?
Tomato, Pesto and Goats Cheese Tart
Use homemade or store-bought pesto, or mix it up using other dips and spreads that pair well with tomatoes.
- 375 g ready-rolled pastry sheet I used Careme All Butter Puff Pastry
- Homemade pesto or 180g jar of pesto
- 3 slices large tomatoes sliced into 2mm
- 100 g goats cheese crumbled
- Salt & pepper
- Pre-heat the oven to 180C
- Line a baking tray with baking paper and unroll the puff pastry onto the tray.
- Score a 1cm border around the edge of the pastry and prick the base with a fork.
- Bake for 10 minutes until the pastry has puffed slightly and turned a light golden brown.
- Remove from the oven and then press down the middle of the tart with a clean cloth.
- Spread the base with a thin (or thick depending on how you feel) layer of pesto.
- Lay the tomato slices in a single layer over the pesto.
- Scatter over the goats cheese.
- Season with salt & pepper.
- Bake for 15 minutes until the edges are a deep golden brown and the tomatoes are cooked.
- Cut into slices and serve with a green salad.
If you are in a hurry, you can make the tart without initially baking the pastry. If doing this I pre-heat a pizza stone with the oven, and place the tray on this to cook the tart.