Oven-roasted tomato & goat's cheese tarts
Rick Stein combines sweet roasted tomatoes and creamy goat's cheese to make perfect bite-sized canapés for Christmas
5
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 mins
Cook 1 hr 55 mins
Plus overnight chilling
Vegetarian
- Heat oven to 150C/130C fan/gas 3. Place the tomatoes in a single layer, cut-side up, in a lightly oiled, shallow baking tray. Sprinkle with three-quarters of the thyme leaves, 1 tsp sea salt flakes and some black pepper, and roast for 1½ hrs until they have shrivelled in size but are still moist and juicy. Remove and leave to cool, then cover and chill until needed.
- For the basil oil, bring a pan of wellsalted water (1 tsp per 600ml water) to the boil, add the basil leaves and leave for 10 secs. Drain, refresh under cold running water, then squeeze out as much water as you can in your hand. Put the leaves and the oil into a mini food processor and blend for 2 mins. Pour into a jug and chill for 24 hrs, then strain through a very fine or muslin-lined sieve into a bottle and set aside. Use within 1 week.
- To bake the tart bases, heat oven to 200C/180C fan/gas 6. Unroll the sheet of puff pastry onto a lightly floured surface and cut into about 24 x 5cm squares. Place on a lightly buttered non-stick baking tray, prick each one twice with a fork, then bake for 12-14 mins or until crisp and golden. Don't forget they will be going back into the oven again later so don't let them get too brown. Remove and, while still warm, flatten each one slightly with the palm of your hand. Cool, then wrap the tray in cling film and set aside.
- To serve, reheat oven to 200C/180C fan/gas 6. Top each pastry square with 2 overlapping pieces of tomato, a small piece of goat's cheese and the remaining thyme leaves. As soon as your guests have arrived, drizzle each tart with a few drops of oil and bake for 5-6 mins until the cheese has just melted.
- Arrange on a serving plate, drizzle each with a little basil oil and sprinkle with thyme.
Per serving
406 kcalories, protein 5g, carbohydrate 16g, fat 37 g, saturated fat 10g, fibre 1g, sugar 3g, salt 0.64 g
Recipe from Good Food magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/47602/
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Ingredients
- 500g (about 24) small (but not baby) vine-ripened plum tomatoes , halved lengthways
- 2 tsp thyme leaves , plus extra to garnish
- 375g pack chilled ready-rolled puff pastry
- flour , for dusting
- 100g goat's cheese , crumbled
- a little extra-virgin olive oil , for drizzling
FOR THE BASIL OIL
Search Good Food
A good splash of gin and a tangy sorbet make this fun aperitif perfect for the party season
1
rating
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 mins
Cook 1 hr 55 mins
Plus overnight chilling
Vegetarian
Ingredients
- 500g (about 24) small (but not baby) vine-ripened plum tomatoes , halved lengthways
- 2 tsp thyme leaves , plus extra to garnish
- 375g pack chilled ready-rolled puff pastry
- flour , for dusting
- 100g goat's cheese , crumbled
- a little extra-virgin olive oil , for drizzling
FOR THE BASIL OIL
Per serving
406 kcalories, protein 5g, carbohydrate 16g, fat 37 g, saturated fat 10g, fibre 1g, sugar 3g, salt 0.64 g
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