From River Cottage Veg Everyday!, Hugh Fearnley-Whittingstall, Bloomsbury, 2011.
With some puff pastry in the freezer, this seemed a quick and easy dish to make. It was.
I turned the oven on to 200ªC. The pastry was rolled out to about 30cm by 25cm and the edges rolled about 1cm in to make a narrow border. The instructions called for the strips to be cut from the sides and then stuck in place but I felt that a rolled edge would be just as good (though look less professional).
A chopped garlic clove was spread over the tart base and sliced tomatoes placed to make a layer over this. I had previously skinned the tomatoes as I felt that they would make it easier to cut the tart when it was cooked. The tomatoes were seasoned and a little olive oil dribbled over. It was then placed in the oven for about 15 minutes.
The tart now came out and pieces of goat’s cheese were placed on top and thyme sprinkled over. It all went back in the oven for another 10 minutes and it was ready.
This was so easy to make and was full of flavour. I felt that the rolled edges were fine, though an egg wash (as outlined in the recipe) would have given it all a bit more colour. It’s a recipe that can easily be repeated with variations (some supplied) and I’m sure that’s what I’ll do later.
Ease of cooking: ✔✔✔✔