Goats’ Cheese And Roast Tomato Tartlet

Goats Cheese Tomato Tartlet - David Griffen

Ideal for a taste of summer, this tartlet is full of Italian flavours which pair deliciously with the vibrant taste of Quicke’s Goats’ Milk Cheese. Take a bite, close your eyes and imagine you’re relaxing in sunny Tuscany…

• 250g shortcrust pastry
• 4 or 5 tomatoes
• Olive oil
• A spring of fresh rosemary
• A handful of Quicke’s Goats’ Milk Cheese
• 1 tsp pesto
• Salt and pepper

1 Cut the tomatoes into 4 or 6 depending on their size. Mix them with some olive oil, salt and pepper and a sprig of rosemary. Roast at 180 C for about 30 minutes until the tomatoes are softened.
2 Roll the pastry out and cut into rounds to fit 15 cm tart cases. Place into 2 greased tart cases. Line the pastry with greaseproof paper, fill with baking beans and cook for about 15 minutes at about 180 C.
3 Remove the greaseproof paper and baking beans to allow the pastry to dry out little.
4 Once the pastry is dry, spread a little pesto on the inside of each base and line with slices of goats cheese. Place 3 or 4 segments of tomatoes covering all the cheese.
5 Bake for 7-8 minutes at 180 C until the tomatoes begin to brown. Leave to rest for about 5 minutes, then serve with some salad leaves.

Recipe courtesy of Quicke’s 

Share Button

About The Author

Web Editor

Web Editor for Good Things