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Tomato and goats’ cheese tart
Serves: 4, or more as part of a buffet
Prep time: 10 minsTotal time: 
Recipe photograph by William Lingwood
Tomato and goats’ cheese tart
Recipe by Lucy Jessop
Serves: 4, or more as part of a buffet
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
635Kcal
Fat
42gr
Saturates
18gr
Carbs
40gr
Sugars
9gr
Fibre
5gr
Protein
16gr
Salt
1.6gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 375g ready-rolled puff pastry
- 4 large vine tomatoes
- 90g sundried tomato paste
- 12 sundried tomatoes, drained and chopped
- 1 tbsp pine nuts
- 150g goats’ cheese log, cut into 8 rounds
- 2 sprigs of thyme
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry sheet on to a baking tray. Score a 1cm border around the edge, being careful not to cut through the pastry. Prick within the border, all over, using a fork. Bake for 15 minutes until risen and pale golden.
-
Meanwhile, slice the tomatoes, discarding any juice. Transfer the sliced tomatoes to kitchen paper to help absorb any excess moisture.
-
Remove the pastry case from the oven and gently press down the middle. Spread the tomato paste within the border. Arrange the tomatoes on top. Scatter over the sundried tomatoes and pine nuts, and top with the goats’ cheese rounds. Season and scatter with the thyme leaves.
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Bake for 15-20 minutes until the pastry is crisp and golden. Serve hot or cold.