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.
- 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
- 1Preheat oven to 120°C.
- 2In 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.
- 3Increase oven to 220°C. Line oven tray with baking paper.
- 4Place 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.
- 5Arrange 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.