A delicious, light lunch idea that can be served hot or cold. This easy tomato and goats cheese tart recipe is simply delightful and full of flavour.
Pastry
Ingredients
185g (1 1/4 cups) plain flour
1/4 teaspoon baking powder
85g chilled Fairy margarine, cut into small pieces
1 egg yolk
1 tablespoon lemon juice
2 - 3 tablespoons cold water
Method
Combine flour, baking powder and Fairy in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk, lemon juice and sufficient water until pastry comes together.
Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest.
Preheat oven to 200°C.
Roll dough out on a floured board and line a greased rectangular fluted fan tin.
Line with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes.
Blind bake pastry for 10 minutes. Remove the paper and beans or rice, reduce the temperature to 180°C and bake for another 10 minutes or until golden.
Filling
Ingredients
2 eggs
250 ml (1 cup) cream
salt and pepper
Method
Lightly beat eggs and cream together, season with salt and pepper.
Assembly
Ingredients
250g cherry tomatoes cut in half
150g goat cheese
basil leaves to garnish
Method
Spread the cut tomatoes over the base and place chunks of goat cheese over top.
Pour over the egg mix and bake for 10 minutes, reduce heat to 180°C and cook for a further 20 minutes or until filling is puffed and golden.