herby tomato and cheese tart
How to make herby tomato and cheese tart recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
250 g (8 oz) chilled puff pastry
3–4 tablespoons black olive tapenade or Dijon mustard
300 g (10 oz) ripe plum tomatoes, finely sliced
8 large basil leaves, roughly torn
125 g (4 oz) Camembert cheese
100 g (3½ oz) goats’ cheese
2 tablespoons thyme leaves, plus extra to garnish
1–2 tablespoons extra virgin olive oil
salt and pepper
Method:
Roll out the pastry and use it to line a 25 cm (10 inch) tart tin.
Spread the tapenade or Dijon mustard over the base of the tart.
Lay the tomato slices in concentric circles in the tart, discarding any juice or seeds that have run from them. Season the tomatoes (bearing in mind that tapenade is salty) and scatter over the basil.
Cut the Camembert and goats’ cheese into thin wedges or slices, according to its shape.
Arrange a circle of Camembert pieces around the outside and a circle of goats’ cheese within. Put any remaining pieces of cheese in the middle.
Sprinkle over the thyme leaves and drizzle the olive oil on top.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until the pastry is cooked and the cheese is golden and bubbling. Serve immediately, garnished with thyme.
For fresh tomato & two cheese pasta, cook 375 g (12 oz) farfalle pasta according to the pack instructions. Meanwhile, finely chop 4 plum tomatoes, 100 g (3½ oz) pitted black olives, 25 g (1 oz) basil leaves and 2 tablespoons thyme leaves and place in a bowl with 100 g (3½ oz) each of diced goats’ cheese and Camembert cheese.
Drain the pasta and add to the tomato mixture. Season, toss to mix well and serve immediately. Total cooking time 20 minutes.
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