Flavours of holidays past (and future) in the year of the staycation
There’s nothing like the taste of Mediterranean food, and with few of us travelling and embracing the staycation, this Goat’s Cheese and Tomato Tart is perfect. It’s doubly nice if you can grow it yourself!
Some of Burpee Europe’s unusual tomatoes have been used in this recipe by chef Valerie Hamelin, using beefsteaks Big Daddy from DT Brown and Big Pink from JustSeed, plus large paste variety Big Mama (all widely available from retail seed companies).
Add some freshly picked greens and a hint of balsamic reduction, and you have a taste of the Med in your own home!
Goat’s Cheese and Tomato Tart, Pea Shoots, Fresh Herbs and Balsamic Reduction
Serves 4 people
Ingredients
1 pre-rolled puff pastry sheet
2 or 3 large tomatoes (Big Daddy, Big Pink or Big Mama)
4 large slices of goat’s cheese log
1 packet pea shoots
Fresh basil and chives
Balsamic reduction
Olive oil for drizzle
Salt & cracked pepper
Method
- Cut the pastry into four identical rectangles. Insert a border on the pastry with a small knife, and egg wash the sides.
- Part-bake for 15 minutes at 190ºC until the pastry is golden and puffed up. Halfway through cooking, press the middle of the pastry, to avoid rising in the middle. Set aside.
- Slice the tomatoes, and neatly place them on top of the cooked pastry. Add salt and cracked pepper.
- Add 1 large slice of goat’s cheese. Bake for a further 15 minutes until the cheese is cooked and golden.
Goat’s Cheese and Tomato Tart – To serve
Place the tart on a plate. Dress with pea shoots, fresh herbs, balsamic reduction and a drizzle of olive oil. This simple vegetarian starter for a dinner party can be prepared in advance.
