Tomato Tart with Cheese Pastry
Looking for a stunning vegetarian option? This recipe ticks all the boxes. After the video was done, the crew could not wait to demolish it. Comments like "I am making this on Sunday", "Best pie I have ever tasted", etc, etc.
- Serves: 6 - 8
- Recipe Category: Pies pastries, Tarts
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Products in this recipe:
Chilli & Garlic Seasoning
Greek Salad Dressing
Garlic Pepper Seasoning
Sun-Dried Tomato Pesto
You Will Need:
Method:
To make the pastry, place the flour, Chilli & Garlic Seasoning, butter and cheese into the bowl of a food processor and buzz until the mixture resembles coarse crumbs.
Add the egg yolk and process until the pastry starts coming together, if the pastry is too dry add the iced water.
Turn it out on a floured surface and work lightly by hand until it forms a ball. Flatten the ball into a disk and wrap up in cling film.
Place in fridge for 1 hour or until firm.
Heat up a large skillet or heavy based pan, add the olive oil and tomatoes.
When the tomato skins start blistering add the Greek Dressing and swirl in the pan.
Take off the heat and transfer to a bowl, to cool down.
Pre-heat the oven to 180 ⁰C.
Roll the pastry evenly into a large circle about 40 cm in diameter and 4 mm in thickness.
Sprinkle the middle of the pastry with a light covering of flour, to absorb any juices from the filling,
Spread the Caramelised Onions over the rolled-out pastry leaving a 4 - 5 cm border.
Place the cherry tomatoes on top of the Caramelised Onions. Fold the edges of the pastry all around and over the filling crimping the creases that form. Crumb half the goats’ cheese over and sprinkle with Garlic Pepper Seasoning.
Brush the pastry with the reserved egg white and bake for 35 - 40 minutes until golden brown.
Remove from the oven and squeeze ½ a pack of Sun-Dried Tomato Pesto over the top, while still hot.
Garnish with the remaining goats cheese and torn basil leaves.
Tomato Tart with Cheese Pastry
Looking for a stunning vegetarian option? This recipe ticks all the boxes. After the video was done, the crew could not wait to demolish it. Comments like "I am making this on Sunday", "Best pie I have ever tasted", etc, etc.
- Serves: 6 - 8
- Recipe Category: Pies pastries, tarts
-
Products in this recipe:
Chilli & Garlic Seasoning
Greek Salad Dressing
Garlic Pepper Seasoning
Sun-Dried Tomato Pesto
You Will Need:
Method:
To make the pastry, place the flour, Chilli & Garlic Seasoning, butter and cheese into the bowl of a food processor and buzz until the mixture resembles coarse crumbs.
Add the egg yolk and process until the pastry starts coming together, if the pastry is too dry add the iced water.
Turn it out on a floured surface and work lightly by hand until it forms a ball. Flatten the ball into a disk and wrap up in cling film.
Place in fridge for 1 hour or until firm.
Heat up a large skillet or heavy based pan, add the olive oil and tomatoes.
When the tomato skins start blistering add the Greek Dressing and swirl in the pan.
Take off the heat and transfer to a bowl, to cool down.
Pre-heat the oven to 180 ⁰C.
Roll the pastry evenly into a large circle about 40 cm in diameter and 4 mm in thickness.
Sprinkle the middle of the pastry with a light covering of flour, to absorb any juices from the filling,
Spread the Caramelised Onions over the rolled-out pastry leaving a 4 - 5 cm border.
Place the cherry tomatoes on top of the Caramelised Onions. Fold the edges of the pastry all around and over the filling crimping the creases that form. Crumb half the goats’ cheese over and sprinkle with Garlic Pepper Seasoning.
Brush the pastry with the reserved egg white and bake for 35 - 40 minutes until golden brown.
Remove from the oven and squeeze ½ a pack of Sun-Dried Tomato Pesto over the top, while still hot.
Garnish with the remaining goats cheese and torn basil leaves.