Tomato & Thyme Tart

Ingredients

Method

Serves:

This recipe makes 2 tarts, each tart will serve 4 adults, to make one tart simply halve the recipe and place remaining pastry back in the freezer for use another time. Even if making one tart you might like to make the full quantity of the goat curd dip as its rather delicious!

Note:

If you prefer this can be made into a flat tart without pleating the edges. To do this add another 2 tomatoes to the recipe and take the tomato slices almost to the edge of the pastry, bake as per recipe.

INGREDIENTS

1 x 445g Sour Cream Shortcrust Pastry (green packet), defrosted
2 tablespoon Dijon mustard
½ cup breadcrumbs
2 teaspoon fresh thyme leaves or dried oregano
6 med/large tomatoes
1 egg beaten with a little milk

Goat curd dip (serve alongside)
120g goat curd
¼ teaspoon salt
Grind of pepper
2 cloves of garlic finely sliced or crushed
1 teaspoon chopped dill (optional)
1 tablespoon olive oil
zest ½ lemon

METHOD

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Step 1 - click here to display

Preheat the oven to 200c fan-forced (220c non-fan). Line 2 baking trays with baking paper. Cut the pastry sheet in half. Place each piece of pastry on a baking tray, pop one in the fridge while you assemble the other.

Step 2 - click here to display

Spread one tablespoon of Dijon mustard over the pastry leaving a 2cm border, sprinkle with ¼ cup of the bread crumbs. Thickly slice the tomatoes and lay over the top of bread crumbs, sprinkle with half the oregano.

Step 3 - click here to display

Roughly fold over the sides to form pleats, brush the top of the tart with beaten egg. If making a second tart pop this one in the fridge while you prepare the other one. Place tarts in the oven for 10 minutes at 200C fan-forced, then turn the oven down to 180c fan-forced and continue to cook for 30 to 40 minutes or until the pastry is golden brown.