Tomato and Goats Cheese Tart

    10m prep time
    45m total time
    Medium level
    10 ingredients

Buttery, flaky puff pastry, creamy goats cheese and sweet roasted tomatoes make for a delicious simple summer lunch. A small slice is perfect for a starter when entertaining friends and leftovers are great for lunchboxes. The kids will love getting involved in the spreading of the base and the placement of the toppings.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200C/180C fan.

Step 2

Unroll the sheet of puff pastry, keep it on the parchment paper and transfer it to a baking tray. Lightly score a rectangle 2cm inside the outer edge. Use the back of a spoon to spread the sun-dried tomato paste in the inner rectangle. Beat an egg and brush this around the outer rim of the pastry.

Step 3

Slice the tomatoes and goats cheese into rounds and lay these over the the tomato paste. Sprinkle with thyme leaves, drizzle with olive oil and season with salt and pepper.

Step 4

Bake in the oven for 30-35 minutes until golden and crispy.

Step 5

Dress the salad with olive oil, salt and balsamic vinegar. Serve the tart whole in the middle of the table and serve with the salad.
  • Ingredients
  • Based on 4 servings
  • 200g Salad 1 x Sainsbury's Mixed Leaf Salad 180g
  • 1 tsp thyme, leaves picked 1 x Sainsbury's Bunched Thyme 20g
  • 300g Goats Cheese 2 x Chavroux La Buche Goats Cheese 150g
  • 1 tbsp Balsamic Vinegar 1 x Sainsbury's Balsamic Vinegar of Modena 2 Leaf 250ml
  • 4 Vine Tomatoes, sliced 1 x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g
  • 1 Egg 1 x Sainsbury's British Free Range Eggs Medium x6
  • 1 Roll of Puff Pastry 1 x Sainsbury's Sheet Puff Pastry x1 320g
  • 2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 70g Sun Dried Tomato Paste 1 x Gia Sun Dried Tomato Puree 70g
  • 1 to taste 1 x Maldon Sea Salt Flakes 250g
Shop this recipe
Products and prices from