Sun, 22 June 2025
Ingredients:
345g plump cherry tomatoes, on the vine (2 +? cups) left whole
2 tablespoon olive oil divided
1 tablespoon balsamic vinegar
½ tsp of both sea salt and cracked black pepper divided
320g roll of ready-made puff pastry
1 tablespoon finely grated pecorino cheese
2 tablespoon vegetarian red pesto
1 medium red onion (140g) peeled, cut lengthways then sliced thinly
125g of goat's cheese (1 small log or 5oz)
A generous pinch freshly ground black pepper
2 teaspoon milk
4 or 5 sprigs of fresh thyme
Instructions:
1). Preheat the oven to 200 degrees C / 392 F.
2). Line a baking sheet with parchment paper.
3). Add the cherry tomatoes to a medium oven-safe dish.
4). Add the balsamic vinegar, 1 tablespoon of olive oil, salt and pepper.
5). Give everything a shake then place the dish on the top shelf of the oven and roast for 15 minutes. Set aside until you are ready to use them.
6). Roll out the pastry and place it on the lined baking sheet.
7). Using a sharp knife, score the pastry all along the edge, about 2.5cm in from the edge.
8). Using a fork, prick the pastry.
9). Spread the red pesto over the pastry avoiding the edges. Evenly place the red onion over the pastry. Scatter the pecorino cheese over the pesto.
10). Using a slotted spoon add the roasted cherry tomatoes to the tart.
11). Crumble the goat's cheese over the tart then add the thyme. You can just add the sprigs or pluck the leaves and scatter them over the tart. I do a mixture of both.
12). Drizzle the remaining olive oil over everything and add about a ¼ teaspoon each of sea salt and cracked black pepper.
13). Using a pastry brush, brush the edges of the tart with the milk.
12. Bake on the top shelf of the oven for 20 minutes or until the pastry has risen, the tart is golden brown around the edges and the pastry are cooked.
13. Serve immediately with a green salad.
