Tomato & Goats Cheese Tart

Fri, 11 July 2025

Tomato & Goats Cheese Tart

Serves 6

Ingredients: 

• 400g tomatoes (a selection of different colours is recommended) 
• 6 spring onions 
• 250g soft goat's cheese 
• 1 teaspoon sumac 
• 375g pack ready rolled puff pastry (all-butter is recommended)  
• 1 egg (for egg wash) 
• Salt and freshly ground black pepper 
• A few Greek basil or oregano leaves 
• A handful of cornflower petals (to garnish) 

Instructions: 

1. Preheat the oven to 200°C/180°C fan/gas mark 4. 

2. Slice the tomatoes or, if small cherry tomatoes, cut in half. 

3. Finely chop the spring onions. Put the goat's cheese in a small bowl, add the chopped spring onions and sumac and mix well, using a fork to mash together if needed. 

4. Season with black pepper and a pinch of salt.  

5. Unroll the puff pastry and using a rolling pin roll it out until just slightly larger – about 26cm x 36cm. 

6. Trim all the edges of the puff pastry with a sharp knife, this helps the pastry rise at the edges. 

7. Put the tart on a baking tray lined with baking parchment. 

8. Using a sharp knife carefully mark a smaller rectangle on the pastry tart, 1cm in from the edge (avoid cutting through the pastry, just about ½ way through the pastry). 

9. Fill the inner rectangle of the tart with the goat’s cheese and spring onion mix and then arrange the tomatoes on top. 

10. Brush the edges of the tart with the whisked-up egg, be careful not to drip the egg down the edge of the pastry. 

11. Put in the oven and bake for 20-25 minutes (or a little more) until the pastry is risen, golden and cooked through.

12. Remove from the oven and sprinkle over sea salt, a grind of black pepper and the Greek basil or oregano leaves and the cornflower petals, if using.

13. Serve immediately with a green salad or serve at room temperature.