Summer·50 mins·Serves 6

Roasted Tomato Tart

Slow-roasted tomatoes on a buttery shortcrust base with fresh thyme and crumbled goat's cheese.

Ingredients

  • 500g mixed tomatoes, halved
  • 1 sheet ready-rolled shortcrust pastry
  • 150g soft goat's cheese
  • 4 sprigs of fresh thyme, leaves picked
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 egg, beaten (for brushing)
  • Salt and black pepper
  • Fresh basil leaves, to finish

Method

  1. 1

    Preheat your oven to 200°C / 180°C fan. Place the tomatoes cut-side up on a baking tray. Drizzle with olive oil and balsamic vinegar, scatter over the thyme leaves, and season well. Roast for 25 minutes.

  2. 2

    Meanwhile, unroll the pastry onto a lined baking tray. Score a 2cm border around the edge with a knife, being careful not to cut all the way through.

  3. 3

    Brush the border with beaten egg. Crumble the goat's cheese over the pastry inside the border.

  4. 4

    Remove the tomatoes from the oven and arrange them over the goat's cheese.

  5. 5

    Bake the tart for 20–25 minutes until the pastry is golden and crisp.

  6. 6

    Leave to cool for 5 minutes, then scatter with fresh basil leaves. Slice and serve warm.