Tomato, Pesto and Goats Cheese Tart
These instructions make a large enough tart to feed the three of us. However, you can make it as small or large as you like. I have made individual tarts by cutting the pastry into 10cm squares, and have also joined two sheets of pastry together to form a really large one. Scale the ingredients up or down as required.
Use homemade or store-bought pesto, or mix it up using other dips and spreads that pair well with tomatoes.
Use homemade or store-bought pesto, or mix it up using other dips and spreads that pair well with tomatoes.
Calories:
Ingredients
- 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
Instructions
- 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.
Notes
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.