Saturday, 17 May 2014


Plum Tomato & Goats Cheese Tart.

450g baby plum tomatoes
250g shortcrust pastry, pre rolled
90g coats cheese
1 medium red onion
2 eggs
1tbsp brown sugar
basil tips
9" flan dish

I made this tart during the long Easter weekend when I spent time in the kitchen experimenting with different foods.
Place the baby plum tomatoes on a baking tray with a little oil and bake in a pre-heated oven at 180C for 15 minutes, until the skin starts to wrinkle.
In the mean time place you rolled pastry on the flan dish, pressing in to the edges and removing any excess from the sides.
Dice up the red onion and place in a frying pan sprinkling the sugar on top, fry in a little oil for about 5 minutes to soften and caramelise. Place the onions and tomatoes in the flan case and crumble the goats cheese evenly across. Lightly whisk two eggs in a bowl and add to the mixture. Add a few tips from a basil plant, crack some pepper over them and bake for 10-15 mins, until the egg is cooked and the tart has browned slightly. Remove and allow the tart to cool before slicing and serving with salad.