Sunday 16th June 2019
I am back after so long! I cannot believe that my last recipe was an Easter one, however I have been practically non-stop since then with revision and exams and then sorting out my life afterwards. As well as a trip to Liverpool (which has a cat café and I would 100% recommend) and starting a research project that I am super excited about.
Back to baking, although this is probably more cooking than baking. But, it does involve pastry.
Summer is supposed to be here, and so more summery recipes are in store for you all, starting with this goats cheese and roast tomato tart.
I am a huge cheese fan and honestly goats cheese is one of those cheeses that are up there. Myrran, my best friend, loves goats and has worked with them on multiple occasions and sometimes gets given goats cheese at the end of her placements. Honestly, I am always jealous when she is given goats cheese just because goats cheese is just one of those things that are good for the soul. Well I find that it is, along with garlic bread, ice cream and chocolate.
Not only is this tart vegetarian, its so ridiculously easy and quick to make that it makes the perfect quick midweek dinner, especially if you use pre-rolled puff pastry. If you do just buy a block of puff pastry then roll it out to be about the same thickness as a £1 coin. This tart took me maybe 5 minutes to make and then about 17 minutes to cook.
Tips:
- Take the pastry out of the fridge 15 minutes before you need it if you can, it will make it so much easier to work with (to either unroll or roll out without it breaking)
- Use a serrated knife to cut the tomatoes, I used my breadknife, as they just cut tomatoes so much more easily
This tart is great for lunches, dinners and picnics, especially with the weather supposedly getting better!
In other news, I do have something in the works that I am very excited to be doing and to share with you all, which will probably be in the next couple of weeks or so!
Ingredients:
125g Soft Goats Cheese
50ml Double Cream
375g Puff Pastry (I used pre-rolled)
Juice of ½ Lemon
450g Tomatoes
Basil
1 Egg, Beaten
Method:
- Preheat the oven to 180°C Fan
- Unroll the pastry and score the pastry about 2cm in from the edge to create a border
- Mix the goats cheese, lemon juice and the cream in a bowl. Spread the mixture on to the puff pastry, keeping it inside the boarder you’ve created.
- Slice the tomatoes (serrated knives make it much easier to slice) and then arrange the tomatoes on top of the goat cheese mixture.
- Brush the boarder with the beaten egg and then bake in the oven for 15-20minutes until the boarder is golden brown and the cheese is bubbling at the edges.
- Serve warm or cold!
