Well its been a while between recipes, but cooking incredible seasonal food is one of our favourite parts of the cycle of growing your own food. This is a fantastic and very tasty tart which is perfect for a summer lunch or brunch.
This recipe is from one of our new guru’s in the kitchen – Hugh Fearnley-Whittingstall from the BBC series River Cottage fame. His books are fantastic and his series is so inspiring if you are interested in having a closer connection with the food!
We baked this not long after we arrived here at the farm and given what a shambles life was a few weeks back – its testifies to the simplicity of this recipe. Plus it tastes and looks fantastic.
Goat’s Cheese, Tomato & Thyme Tart
- Olive oil
- 1/2 teaspoon polenta or cornmeal
- 375g puff pastry
- Beaten egg, for brushing
- About 350g tomatoes
- 1 garlic clove
- 100g goat’s cheese (or tasty cheddar)
- A handful of thyme leaves
- Sea salt & freshly ground black pepper
Preheat your oven to 190 Celcius. Lightly oil a baking sheet and lay onto a baking tray. Scatter the baking sheet with a little polenta (or fine cornmeal) – this is Hugh’s ingenious way to keep the base nice and crisp.
Roll out the pastry fairly thinly and trim to a rectangle about 30 x 25 cm (or the size of your baking tray of similar size). Put pasrty on baking sheet. Cut 1cm from each edge. Brush these strips with a little beaten egg, then stick them on to the edges, to form a slightly raised border. Brush with a little more egg.
Thinly slice the tomatoes across into 2-3mm slices; discard the stalky top and bottom slices. Scatter the garlic over the pastry, then arrange the tomatoes on top, overlapping only slightly. Season generously with salt and pepper and trickle with a little olive oil. Bake for about 15 minutes, until your tomatoes are tender and lightly browned.
Take the tart out of the oven, scatter over the cheese and thyme, add another twist of pepper and a trickle of oil, and return to the oven. Bake for another 10 minutes or so, until the cheese is melty and bubbly and the pasrty is golden brown. You can serve it hot, but we followed Hugh’s suggestion of having it cooled with a green salad.
Awesome lunch. Enjoy and we hope to be bringing you more yummy recipes more often now 🙂