19 May 2012

GOATS CHEESE AND TOMATO TARTE

GOATS CHEESE AND TOMATO TARTE
These days for me it's either spending hours in the kitchen experimenting, trying out recipes and taking pictures, or it has to be pretty fast like after a long day of work. This tarte fits exactly that purpose, with the tarte base shop-bought of course rather than home-made. It makes a delicious light dinner, or Appetizer, or fingerfood for guests. The idea is to keep it really simple, all being put together in a couple of minutes, letting the beautiful ingredients and colours taste and speak for themselves. 


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Makes 6-8 slices 
(ingredients are approximates, I rolled out the dough and then placed the cheese and tomatoes on top until the tarte was nicely covered, but did not weigh exactly how much of each)
1 pack ready-made, rolled puff pastry
app. 150-200g soft Chèvre, Goats cheese
app. 250-300g small vine tomatoes
olive oil
fresh thyme
salt

Pre-heat the oven to 200°C
Unroll the pastry and place it on top of a paper-lined baking tray. Gently make a cut all along the edge of the dough, app. 2cm inwards from the edge. This helps the dough edge to rise up nicely later. Sprinkle the base with a little olive oil. Crumble the goats cheese into small pieces and spread out evenly on top of the pastry, keeping some behind to put on top later. Wash and cut the tomatoes into 4 slices each, or in half if very small. Sprinkle the thyme leaves over, and a little more of the cheese, then salt and drizzle over a little more olive oil. 
GOATS CHEESE AND TOMATO TARTE
Bake in the pre-heated oven for app. 20-25 mins or until the pastry is golden and puffy on the outside, the cheese is melted and the tomatoes are nicely roasted. 
GOATS CHEESE AND TOMATO TARTE
GOATS CHEESE AND TOMATO TARTE

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GOATS CHEESE AND TOMATO TARTE



Makes 6-8 slices 
(ingredients are approximates, I rolled out the dough and then placed the cheese and tomatoes on top until the tarte was nicely covered, but did not weigh exactly how much of each)

1 pack ready-made, rolled puff pastry
app. 150-200g soft Chèvre, Goats cheese
app. 250-300g small vine tomatoes
olive oil
fresh thyme
salt

Pre-heat the oven to 200°C
Unroll the pastry and place it on top of a paper-lined baking tray. Gently make a cut all along the edge of the dough, app. 2cm inwards from the edge. This helps the dough edge to rise up nicely later. Sprinkle the base with a little olive oil. Crumble the goats cheese into small pieces and spread out evenly on top of the pastry, keeping some behind to put on top later. Wash and cut the tomatoes into 4 slices each, or in half if very small. Sprinkle the thyme leaves over, and a little more of the cheese, then salt and drizzle over a little more olive oil. Bake in the pre-heated oven for app. 20-25 mins or until the pastry is golden and puffy on the outside, the cheese is melted and the tomatoes are nicely roasted. 
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