Tomato & Goat's Cheese Tart

Source: Coles Magazine
Serves: 4 - Prep 15 minutes - Cooking 20 minutes

1 1/2 sheets frozen ready rolled puff pastry, thawed
1 red capsicum, seeded, quartered
1 yellow capsicum, seeded, quartered
1 cup (240g) fresh ricotta
120 g pkt goat’s cheese
1/4 cup (65g) basil pesto
2 Truss tomatoes, thickly sliced
400 g punnet mixed medley tomatoes, thinly sliced
1 tbsp extra virgin olive oil
2 tsp balsamic vinegar
1 tsp thyme, finely chopped
Thyme sprigs, to serve
Basil leaves, to serve

  1. Preheat oven to 220°C. Line a 23cm fluted tart tin with removable base with the pastry. Use a small sharp knife to trim the edge. Use a fork to prick the base. Place on a baking tray. Bake for 20 minutes or until golden brown and puffed. Remove from oven. Use a towel to lightly press pastry base to flatten.
  2. Meanwhile, preheat a grill on high. Cook capsicum, skin-side up, under grill for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 minutes to stand. Peel and cut into thick strips.
  3. Place the ricotta and goat’s cheese in a food processor and process until smooth. Season with salt and pepper.
  4. Transfer the pastry base to a serving plate. Spread the base evenly with pesto. Spoon the ricotta mixture over the base. Top with the capsicum and tomato. Combine the oil, vinegar and chopped thyme in a small jug. Season with salt and pepper. Drizzle over the tomato mixture. Sprinkle with the extra thyme sprigs and basil leaves.

Vic Lic

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