Tomato and Goats Cheese Tart
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 1x Sainsbury's Mixed Leaf Salad 200g -
1 tsp thyme, leaves picked 1x Sainsbury's Bunched Thyme 20g -
300g Goats Cheese 2x Chavroux La Buche Goats Cheese 150g -
1 Roll of Puff Pastry 1x Sainsbury's Sheet Puff Pastry x1 320g -
1 tbsp Balsamic Vinegar 1x Sainsbury's Balsamic Vinegar of Modena 2 Leaf 250ml -
4 Vine Tomatoes, sliced 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
1 Egg 1x Sainsbury's British Free Range Eggs Medium x6 -
70g Sun Dried Tomato Paste 1x Gia Sun Dried Tomato Puree 70g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 to taste 1x Maldon Sea Salt Flakes 250g