It's Meat Free Monday and as summer is in full bloom, tomatoes are starting to become as sweet as they can be. Today's recipe is from Donna Hay's "fast, fresh, simple". You can either use store-bought shortcrust or make the dough yourself. If you use store-bought bases for the tarts, they are fast and simple. Baking shortcrust yourself is a little tricky at first, but once you've done it a few times, you should be fine.
Here's the recipe:
400g (15oz) store-bought shortcrust
150g (4 3/4 oz) goat cheese, cut into slices
150g (4 3/4 oz) red and yellow cherry tomtatoes, halfed
olive oil for drizzling
sea salt and black pepper
30g (1 oz) rocket
2 tablespoons basil leafs, torn
1 tablespoon crema di balsamico
1) Preheat the oven to 180°C (356°F). Cut the dough in two circles of 18cm (7inch) width and put them on a baking tray lined with baking paper.
2) Cut the goat cheese and half the cherry tomatoes. Arrange the cheese and the tomatoes on the shortcrust, drizzle with olive oil, season with salt and pepper. Bake for 25 minutes until golden.
3) Mix the rocket and basil. Once the tart is baked, arrange the rocket and basil on top, drizzle with crema di balsamico and serve.
Serves: 2
© Copyright: Donna Hay, "fast, fresh, simple", p. 159.
Here's how mine turned out:
The tarts are ready for the oven in 5-10 minutes and on the table in 30 minutes. I like the classic combination of summer ingredients like fresh tomatoes, basil and rocket in a new form. If you don't like goat cheese try buffalo mozzarella. I used a very mild goat cheese, because I prepared this for a dinner invitation and I wasn't sure if everybody was liking goat cheese.
Have fun trying!
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