Katie Quinn2 Comments

Slow roasted tomato + goat’s cheese pesto tart

Katie Quinn2 Comments
Slow roasted tomato + goat’s cheese pesto tart
WKA_Slow-roasted-tomato-and-goat’s-cheese-pesto-tart_P.jpg

INGREDIENTS /

PESTO

2 large handfuls of fresh basil, leaves, stalks removed
1/4 cup pine nuts, lightly toasted (5-10 mins in a medium heat oven)
1/4 cup olive oil (Note: do not use EVOO for this as flavour will be too strong)
100g soft Goat’s cheese
Pinch chili flakes
1 tbsp balsamic vinegar
1/4 cup Parmesan cheese, grated
Sea salt + freshly ground black pepper

TOPPING

3 cups cherry tomatoes, halved
Extra Parmesan cheese for serving
Fresh oregano leaves
Fresh basil leaves
Sea salt + freshly ground black pepper
1 sheet pre-rolled all butter puff pastry
1 egg yolk + a dash of milk mixed together to make egg wash.

METHOD /

Preheat oven to 120˚C (250˚F) Place all cherry tomatoes (and or any other varieties of tomatoes which you may like to include, halved or quartered) onto a baking tray, cut side up and slow roast for 2 hours.

Meanwhile into the jug of a blender or food processor add the two handful’s worth of fresh basil leaves, the lightly toasted pine nuts, grated 1/4 Parmesan cheese, Goat’s cheese, balsamic vinegar, chilli flakes and 1/4 cup olive oil and whizz to form a thick, smooth pesto paste, season to taste with salt and black pepper and set aside. Using a standard dinner plate, cut a circle out from the sheet of pre-rolled pastry, then using a smaller plate (1/2”/1.5cm smaller than original) center it evenly on top of the pastry circle and gently press down to form a grooved smaller circle border within the larger pastry circle. Prick inside the border - aka the middle of the pastry shape with a fork a good few times and brush the exterior pastry border with egg wash. Spread the pre-made pesto paste thinly within the inner circle - avoiding getting any on the border then place the roasted tomatoes in the center. Season with a pinch of sea salt and a generous sprinkling of black pepper and roast in the oven at 180˚C (350˚F) until the pastry is cooked on the bottom and golden brown around the edges. Serve warm with shavings of fresh Parmesan and a drizzle of good
balsamic vinegar.