Goat’s Cheese and Tomato Tart
1 x 340g/12oz sheet ready-rolled puff pastry
175g/6oz soft goat’s cheese
340g/12oz baby plum tomatoes, quartered
1 red onion, thinly sliced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt and ground black pepper
a small handful of rocket (arugula) to garnish
1 Preheat the oven to 220°C/425°F/Gas 7. Line a baking tray with parchment paper.
2 Unroll the puff pastry sheet on to the baking tray. Crumble or spread the cheese over the pastry, leaving a border around the edge. Scatter the tomatoes and red onion over the top. Season with salt and pepper and drizzle with oil.
3 Cook in the oven for 25–30 minutes or until the pastry is golden brown, crisp and well risen.
4 Remove from the oven and drizzle with balsamic vinegar. Serve the tart warm or cold, cut into slices and scattered with fresh rocket leaves.