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Tomato Goats Cheese Tart


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Ingredients         

1 x 25cm pie dish Pastry
  • Pinch of salt
  • 140g softened unsalted butter
  • 40ml soda water
  • 180g flour
          Filling
  • 3 eggs
  • 300ml cream
  • 200g soft goats cheese (curd)
  • Salt  and pepper to taste
  • 1 spring onion sliced
  • 4 tbsp chopped parsley
For the Tomatoes
  • 8 medium tomatoes cut in half
  • Brown sugar
  • Salt and pepper
  • Balsamic vinegar
  • Pomegranate molasses
  • Chilli flakes
  • 6 shallots cut in half
  • Olive oil
 To Garnish
  • 20g toasted pine nuts
  • 60g soft goats cheese
  • Basil leaves
  • Parsley/Basil to drizzle

Method
Pastry
Rub the butter into the flour add the salt and add the soda water. Roll into a ball and wrap and chill until firm. Roll out to about 2-3mm thick. Chill, and blind bake at 180°C until golden.
Filling
Combine together the filling ingredients and pour into the pre-baked pie base. Bake 15-20mins until set.
For the Tomatoes
Arrange the shallots and tomatoes on a baking tray, drizzle a little oil, vinegar and pomegranate molasses over the tomatoes. Season with chilli flakes, salt and pepper and sprinkle with brown sugar. Roast in a hot oven until starting to colour.
To Serve
Arrange the tomatoes and shallots over the pie. Scatter with toasted pines nuts, torn basil, dollops of goats cheese and a drizzle of parsley or basil oil.