Friday, August 08, 2008
Tomato and Goat Cheese Tart with Thyme Recipe
I'm not even trying to pretend that this is my recipe. It's Delia's, of course. I've only very, very slightly played around with the amounts and place my tomatoes differently on the pie - just because I think it looks nicer my way :) In any case, it's a beautiful recipe for showcasing all those lovely, ripe, juicy local tomatoes that abound at the moment. Highly recommended!
Roasted Tomato and Goat's Cheese Tart with Thyme
Serves six to eight
500 grams puff pastry, rolled
150 g soft and creamy goat cheese
4 tsp fresh thyme leaves
2 fresh garlic cloves, minced
500 g ripe plum tomatoes
extra virgin olive oil
freshly ground black pepper
Maldon sea salt
Roll out the puff pastry to 30x40 cm rectangle and place on a slightly oiled baking sheet. Carefully score a line about 1 cm from the edge along the pastry, but do not cut through! This will help the filling to stay inside the pastry and the edges to puff up nicely.
Mix the goat cheese, minced garlic, thyme leaves, salt and pepper in a small bowl. Spread the mixture evenly on the puff pastry sheet (remaining inside the scored line).
Cut the tomatoes into 3-5 mm slices and place nicely next to each other on top of the goat cheese. Sprinkle with sea salt and black pepper and drizzle some olive oil on top.
Bake at a pre-heated 180 Centigrade oven for 45-50 minutes, until the pasty is golden and tomatoes have dried up a little.
Before serving, scatter some more thyme leaves on top. Cut into squares and serve.