13 June 2012

Baby Plum Tomato Tart with Grilled Goat's Cheese and Roasted Pine Nuts

This is perfect as a starter or a light lunch. It may look a bit late 1990's but who cares, it tastes good. Besides, there is generally a bit of a 90's thing going on so let's just say it is trendy! 

Puff Pastry
Baby Plum Tomatoes
Olive Oil
Salt and Pepper
Goat's Cheese
Pine Nuts
Runny Honey

Start by putting your washed tomatoes in a bowl with the chopped garlic, some finely chopped basil, salt and pepper and a bit of olive oil. Mix and leave to sit whilst your prepare the pastry. Cover a tart tin with the puff pastry and trim so there is just a little bit hanging over the edges of the tin. Prick the pastry with a fork then blind bake for around 8 minutes at 200 degrees. Add the tomatoes and return to the oven for another 20 minutes or so until they have gone soft and sweet. Take the tart out of the oven and let it cool. Change the oven to the grill setting, slice the goats cheese and cook until golden and bubbling on top. Meanwhile toast some pine nuts lightly in a dry frying pan, keeping an eye on them so they don't burn. Rip up the remaining basil leaves, scatter over the tart and add some extra olive oil on top. A bit more freshly ground black pepper is nice too. Serve with the grilled cheese on the side, lightly drizzled with honey and with the pine nuts as the finishing touch.

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