Recipe

Slow-cooked tomato and goat's cheese tart

Slow cooking the tomatoes draws out both their flavour and their sweetness, leading to a rich, caramelised topping on the crisp base of this tart.

Sep 30, 2010 2:00pm
  • 3 hrs 20 mins cooking
  • Serves 6
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Ingredients

Slow-cooked tomato and goat's cheese tart
  • 1 kilogram roma (egg) tomatoes, halved
  • 2 1/2 tablespoon extra virgin olive oil
  • 1/3 cup small fresh basil leaves
  • 1 sheet puff pastry
  • 120 gram (4 ounces) fresh goat's cheese, at room temperature

Method

Slow-cooked tomato and goat's cheese tart
  • 1
    Preheat oven to 120°C.
  • 2
    In a large bowl, toss tomatoes with 2 tbsp of oil and ¼ cup of basil leaves; season with salt and pepper. Place tomato mixture on a wire rack on an oven tray. Roast 3 hours, turning halfway through, until semi-dried. Discard dried basil leaves.
  • 3
    Increase oven to 220°C. Line oven tray with baking paper.
  • 4
    Place pastry on tray; mark a 1cm border around the edge with back of knife, prick inside border with fork. Bake 10 minutes; using a clean tea towel (to protect from steam), press down on centre of pastry. Bake another 7 minutes until pastry is golden and crisp.
  • 5
    Arrange tomatoes over pastry; crumble cheese on top. Drizzle with remaining oil; top with remaining basil.

Notes

You can roast the tomatoes in advance. Store in an airtight container in the fridge. To reheat, place them on an oven tray and return to the oven when baking the pastry for 5-6 minutes until warm.

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