Kiss FM Recipe
Tomato & goats cheese tart
Flour, for dusting
300g shortcrust pastry
8 tomatoes, halved
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp fresh thyme leaves
150g goat's cheese
200g crème fraîche
1 tbsp pine nuts, toasted
Preheat the oven to 200°C
Place a 23cm round x 3cm tart tin on a baking tray.
On a lightly floured surface, roll out the pastry to a circle about 4cm wider than the tin.
Carefully lift the pastry into the tin and gently press into the base and sides
Trim any excess pastry and prick the base with a fork.
Chill for 20 minutes.
Meanwhile, put the tomatoes cut-side up in a roasting tin.
Drizzle with the oil, sugar or vinegar and most of the thyme & season.
Roast in the oven for 20 minutes, until just wilted.
Put a sheet of baking paper on top of the pastry case scrunching in the edges to fit. Fill with raw rice and bake for 15 minutes.
Remove the rice and paper and bake for a further 15 minutes, until golden and crisp. Leave to cool.
Beat the goat's cheese and crème fraîche together in a bowl until creamy. Season to taste. Spoon evenly into the tart case and arrange the tomatoes (with any cooking juices) over the top. Scatter with the pine nuts and the remaining thyme.
Serve with a great salad & good company
You can listen to Jonnie every Sunday morning on Kiss Fm at 10.15am. (click here to listen)