This tomato and goat cheese tart is perfect for a tasty lunchtime treat or as a starter if you’re hosting a dinner party. The recipe below is adapted from the beautiful Lorraine Pascale’s ‘Home Cooking Made Easy’.
4x sheets of filo pastry
1x large tomato
1x 200g goat cheese log
A large handful of thyme
A good dollop of pesto
1x knob of butter
- Preheat the oven to 200C / Gas Mark 6.
- Lay your first sheet of filo pastry onto a baking tray. Dab some butter over the sheet, particularly around the edges to prevent them from burning. Sprinkle some thyme leaves over the sheet and then place another sheet of pastry over the top. Repeat this process until you have four sheets of filo pastry.
- After laying the final sheet of pastry, place a flat baking tray on top of the layered sheets. Cook in the oven for 10-15 minutes. Make sure you keep a close eye on the pastry to make sure it isn’t burning – if it looks suspicious then just add a little more butter to the edges.
- One you’ve taken the pastry out of the oven, spread a good helping of pesto across the surface, leaving a 2cm border. I used a ready made pot of pesto but if you’ve got the time then it would be a nice touch to make the pesto yourself.
- Next chop up the tomato and goats cheese into slices and lay alternately on top of the pastry. Sprinkle the remaining thyme leaves over the tart.
- Pop in the oven for another 10-15 minutes until the pastry is crisp and the goat cheese has begun to melt. Once ready, take the tomato and goat cheese tart out the oven and admire the cheesy, crispy heaven!
Best served with a green salad and a glass of chilled white wine for an extra little bit of lunchtime decadence.