Alert readers will have gathered that I am currently drowning in tomatoes, and that yesterday’s promised recipe for the other half of a packet of puff pastry was bound to include them. You’re right – today it’s tomato tart. If, as a friend I was talking to tonight does, you have a vegetarian to entertain, you’ll find this little tart really pretty, delicious and very quick and easy to prepare.
I found this goat’s cheese (Picolive) something of a blessing; my original plan had been to stir a teaspoon of tapenade into the cheese, but this came with olive paste already sandwiched in the cheese. I bought two; it’s a very nice little cheese, and I’d like some for lunch on some crusty bread.
To serve one (again, multiply the amounts to serve more people, or serve alongside yesterday’s Pissaladiere), you’ll need:
½ sheet of puff pastry from the supermarket refrigerator cabinet
1 crottin of goat’s cheese
1 teaspoon tapenade
2 cloves garlic
10 small tomatoes (or to cover)
2 sprigs rosemary
Salt and pepper to taste
Score a centimetre from each edge of the pastry rectangle to form a crusty border which will puff up when you cook it. Use a fork to prick holes in the inner rectangle so it doesn’t rise.
Mix the tapenade and two grated cloves of garlic with the goat’s cheese, and spread it on the inner rectangle of pastry. Slice the tomatoes and arrange them in overlapping layers on top of the cheese. Top with the rosemary, season and bake at 200° C for 20-25 minutes, until brown and puffy. The tomatoes will be sweet and juicy, the cheese toothsome and the pastry crisp. It’s almost enough to make you swear off meat.