Tomato and Basil Tart with Goats' Cheese
| Serves: 8 | Category: Tarts & pastries | Machine: Cooking machine | Mealtime: Lunch | Total time (min.): 75 |
A simple, tasty tart, perfect served warm or at room temperature for a light lunch spread. The liquid leftover from the tomatoes can be strained and re-used as a flavoured oil for salads or marinades.
Ingredients
- 2 Garlic Cloves
- 10 Fresh Basil Leaves
- Butter as needed
- 1 Egg
- 150g Goat Cheese
- 1kg Mixed Cherry Tomatoes
- 4 tablespoons Olive Oil
- 2 sprigs Fresh Basil Leaves
- 2 teaspoons Balsamic Vinegar
- 1 tablespoon Sugar
- 1 teaspoon Fine Sea Salt
- ½ teaspoon Black Pepper
- 500g Puff Pastry
Tools
- Oven
- Rolling pin
- Cooking Chef XL
- Cooking chef xl bowl
- Large mixing bowl
- Tart tin - round 23cm (9")
- Lightly floured surface
Method
- Attach the Stir Tool
- Add mixed cherry tomatoes, olive oil, garlic clove and fresh basil leaves to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook - 10 min, 105°C, Stir 2
- Cook with splashguard fitted - 10 min, 110°C, Stir 2
- Transfer tomato mixture to large mixing bowl
- Let cool - 10 min
- Carefully pour away the excess liquid and discard the basil
- Pre-heat oven - 200°C
- Brush a clean tart tin with butter
- Add balsamic vinegar, sugar, fresh basil leaves, fine sea salt and black pepper to the large mixing bowl
- Stir gently until combined
- Place puff pastry on a clean lightly floured surface
- Roll out until 1 cm thick
- Transfer pastry to tart tin
- Pour tomato mixture into pastry
- Brush with egg
- Bake - 30 min, 200°C
- Remove from oven and let cool - 5 min
- Top with goat cheese
- Serve