Silver Spoon

Tomato, Parsley and Goat's Cheese Tart

Tomato, Parsley and Goat's Cheese Tart

Recipe Submitted By: bakingmad

Use fresh tomatoes, hand picked from the garden for a really tasty tart. A splash of Tabasco sauce is the secret ingredient.

Preparation Time 35 minutes
Baking Time 35 minutes
Portions 2
Skill Level Easy
Average Rating 0 stars
 

Tomato, Parsley and Goat's Cheese Tart Ingredients

175 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
1 pinch Salt
25 grams Parmesan
85 grams Butter (softened)
1 Shallots (finely chopped)
1 Garlic (clove, crushed)
1 tbsp Olive Oil
350 grams Tomatoes (plum, halved)
3 tbsp Parsley (fresh, chopped)
2 Free Range Eggs Free Range Eggs
1 tsp Dijon or Wholegrain Mustard (Poupon)
150 ml Double Cream
4 tsp Green Pepper Sauce (Tabasco)
100 grams Goats Cheese (sliced)
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This recipe uses

  • Plain White Flour (Allinson Nature Friendly)
  • Free Range Eggs

How to make Tomato, Parsley and Goat's Cheese Tart

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  1. Sift flour and salt into a bowl. Add Parmesan and rub into the butter. Add 2-3 tablespoons cold water and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes. method tip
  2. Preheat the oven to 200°C / Gas Mark 6 / fan oven 180°C. Put a baking tray into the oven. Use pastry to line a 23cm / 9in loose-bottomed fan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes. Remove beans and paper and bake for another 10 minutes. Set aside. Reduce oven to 180C/ Gas 4 / fan oven 160C. method tip
  3. Fry the shallot and garlic in the oil for 4 minutes. Mix with the tomatoes and parsley in a bowl. Spoon into pastry.
  4. Break the eggs into the bowl, whisk with double cream, mustard Tabasco and seasoning. Pour this over the filling, top with cheese and bake for 30-35 minutes until golden.
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