Biltong Eclairs
A great recipe for Roasted Tomato and Goat Cheese Tart by Chef Gesina Erasmus. Tasty and super easy, the most sublime tomato savoury tart recipe ever! This looks so beautiful when it comes out of the oven, it’s almost a crime to cut it up. But it would be a greater crime not to eat it.
Roasted Plum Tomato and Goats Cheese Savoury Tart Recipe
Author: Capsicum Culinary Studio
Recipe type: Appetiser
Prep time:
Cook time:
Total time:
Serve it at barbecues or any outdoor eating event (it’s even good cold on a picnic). You’ll just have to make it to believe it.
Ingredients
- 725g ripe plum tomatoes
- 150g goats cheese
- 20g fresh thyme, chopped
- 1 pkt (400g) puff pastry
- 2 cloves garlic, peeled and chopped
- 25ml extra virgin olive oil
- Salt
- freshly ground black pepper
- 20g fresh basil leaves
Instructions
- Set oven to 180*C.
- Cut tomatoes in half, sprinkle with a little salt and pepper, place on baking tray, drizzle with the oil and roast in the oven for about 10 minutes.
- Place pastry on a greased baking tray.
- Using a sharp knife, carefully score a line on the pastry, about 1 cm from the edge, all the way around, but be careful not to cut it all the way through.
- Tip the goats’ cheese into a small bowl, add the crushed garlic, chopped thyme and a good seasoning of salt and freshly ground black pepper.
- Give it all a good mixing, and carefully spread the cheese mixture evenly all over the surface of the pastry, right up to the line.
- Arrange the roasted tomatoes on top of the goats’ cheese.
- Scatter the sprigs of thyme all over the tomatoes.
- Place back in the oven and bake for about 30 minutes or until the pastry is golden-brown and the tomatoes have slightly charred edges.
- Remove from the oven, let cool slightly and top with the fresh basil leaves.
Become a Professional Pastry Chef, work in food media, run a catering company; Capsicum Culinary Studio’s professional cooking courses will provide you with the skills to get started. Learn to cook to a professional standard with our Combination Programme in Culinary Arts.
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