Tomato tart with goat cheese
Made with Whole peeled tomatoes
The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.
Ingredients
-
400
g
Mutti peeled tomatoes
-
1
sprig of rosemary
-
1
sprig of thyme
-
1
sprig of oregano
-
1
tbsp
good balsamic vinegar
-
salt and pepper
-
1
pack of chilled puff pastry
(can be shop bought from the fridge aisle)
-
50
g
goat cheese
-
1
handful of chopped walnuts
-
2
teaspoons
of honey
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Tomato tart with goat cheese: Method
- Heat the oven to 200 degrees Celsius
- For the tomato sauce, cut the peeled tomatoes into large pieces. Put the tomatoes in a saucepan and bring them to the boil
- Chop the herbs and add to the tomatoes. Season with salt and pepper
- Let the tomato sauce simmer down until it reduces and thickens. It should take about 10-15 minutes.
- Add the balsamic vinegar, and taste. Adjust the seasoning if required.
- Now roll out the puff pastry on baking paper and spread the tomato sauce on top, leaving a small border around outside with no sauce. This will form the crust once baked.
- Cut the goat cheese into approx. 0.5 cm thick slices and spread the cheese and walnuts on the tomato sauce.
- Put the tart on a baking sheet and then bake in the oven for about 15 minutes.
- After the 15 minutes, drizzle the honey on the tart and put back in the oven for another 5-8 minutes, until golden.
- Serve the tart warm.
