Are you constantly on the go like me? Ditch that store bought, ready made, I can’t be bothered to cook attitude because this recipe for my Roast Tomato Goat Cheese Tart is just about as easy as it gets to make. TBH, you don’t even have to have an amazing set of cooking skills in order to achieve this high end “I spent hours slaving away” recipe. Yes, really, it’s that simple.
If you’re going to invest some time in your kitchen cooking something, then make it count. I’m a real devotee of BIG, bold flavours. No matter how simple what I’m cooking is, I want something that’s going to smack my taste buds around and say devour me! And nothing combines better and screams “Summer is on it’s way” like the match of ripe tomatoes and tangy goat cheese. You’ll be dreaming of the Amalfi Coast in no time…
The beauty of this recipe is that it can double up as a fabulous breakfast addition, lunch addition, supper addition, picnic addition, any kinda addition you want! Eat it hot, eat it cold, you honestly won’t care, it tastes that damn good. The only secret I can give you to gorging oneself on a fabulous tart is to eat it fresh.
In fact, the real downfall with these types of recipes is when they are store bought, badly overcooked, under seasoned slices of savourless crap.
No, what you want from each delectable slice is the perfect ratio of gooey filling to perfectly crisp, crusty base. Ultimately, the pastry case has to withstand all of that heavy filling that will be poured into it, so that’s why I’ve switched up the base a little bit and substituted some of the flour for rolled porridge oats. What it imparts is a rustic texture and taste to the pastry that is surprisingly moreish. I guarantee you’ll only be left with the crumbs!
As a result, the “no-roll” porridge oat pastry is a real addition to anyone’s culinary repertoire. It’s so easy to make and no faffing around with all of that rolling out business. Simply blitz in the food processor and press into the tin. You don’t even have to blind bake this bad boy. No joke!
In addition, the filling is equally as uncomplicated. Once the filling is in the case, be very careful not to overcook it at this stage. Never let the filling boil since nobody wants to be chewing on rubber. By gently poking the halved tomatoes into the top of the mixture pre-bake, this will ensure they roast, thus intensifying the flavour and sweetness they have to offer. The combination of creamy, crumbled goat cheese and blistered tomatoes makes this tart into something I’m going to be dreaming about for weeks because, well, there’s nothing left of it now…
- 125g x Plain Flour
- 125g x Rolled Porridge Oats
- 125g x Butter (Salted)
- 1 x Large Egg
- 60g x Butter
- 1 x medium white onion (finely diced)
- 2 x garlic cloves (crushed)
- 600g x tin(s) chopped tomatoes
- 1 x Large egg
- 75-100ml x Double cream
- 1 x heaped tablespoon grated parmesan
- 1 x heaped tablespoon grated mature cheddar
- 20g x crumbly goat cheese
- Salt & Pepper
- Handful of breadcrumbs
- Handful of cherry tomatoes halved
- Preheat oven to 190c and put a baking sheet in the oven ready.
- Put all the ingredients for the base into a food processor and pulse until just coming together. Add a little cold water if necessary.
- Tip out and press into a 28cm loose bottomed tart tin. Make sure you press the mixture into the fluting. There is no need to roll this pastry out.
- Put the base into the fridge and chill for 10-20 mins whilst you prepare the filling.
- Melt the butter in a pan over a medium heat and saute the onion and garlic for about 5-7 mins until soft but not browned.
- Tip in the tinned tomatoes and boil hard until a thick consistency is achieved. SSet aside to cool slightly.
- Break the egg into a measuring jug and add in the cream to bring up to 175ml. Mix well.
- Once the tomato mixture has cooled slightly, stir in the Parmesan and cheddar and then the egg and cream mixture. Season with salt and pepper.
- Remove the base from the fridge and pour the tomato mix into the pastry case.Top with the halved cherry tomatoes which you gently poke in so that the flat surface is sticking out of the top and crumble the goat cheese all over.
- Place the tart on the preheated baking sheet and cook for 35-45 minutes or until nicely golden on top and has a slight bounce when you touch the top.
- Allow to cool completely before removing from the tin.
- Serve with a crisp side salad and glass of lean, crisp, acidic white wine such as a Sancerre or Sauvignon Blanc.