Slow-Roasted Tomato And Goat Cheese Tart – a delicious recipe with tomatoes, extra virgin olive oil, basil, pastry, fresh goat's cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 120u00b0C/100u00b0C fan/gas 1/2.
2
In a large bowl, toss the tomatoes with 2 tbsp of oil and half the basil leaves and season. Place the tomato mixture on a wire rack on an baking tray. Roast for 3 hours, turning halfway through, until semi-dried. Discard the dried basil leaves.
3
Increase the oven temperature to 220u00b0C/200u00b0C fan/gas 7. Line a baking tray with baking paper.
4
Place the pastry on the tray and mark a 1cm border around the edge with the back of a knife, then prick inside the border with fork. Bake for 10 mins, then remove from the oven and, using a clean tea towel (to protect yourself from steam), press down on the centre of the pastry. Bake another 7 mins until the pastry is golden and crisp.
5
Arrange the tomatoes over the pastry and crumble the cheese on top. Drizzle with the remaining oil and top with the remaining basil to serve.
183
kcal
Calories
12
g
Fat
10
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 kg plum tomatoes, halved, 1/2 tbsp extra virgin olive oil, 10 g small fresh basil leaves, 1 None sheet puff pastry, and more.
Yes, Slow-Roasted Tomato And Goat Cheese Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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