This week it was time to move beyond the pizza and take away scene to something a bit more elaborate and oh so satisfying. This take on the wonderful marriage that is cheese and tomato was just the thing to wake up those dormant taste buds, smooth and crispy with very little bite to it but achieving a great balance of flavours and textures. The richness of the cheese was beautifully offset by the sweet tangy tomatoes. Very easy to rustle up and wonderful to say “I did it.! “ An alternative crust could be a pre baked savoury short crust pastry shell but that will need to be pre baked and anyone who knows me knows I will always choose the easiest way out. Will try that next time.

 

 

CHEESE AND TOMATO TART –MAKES 2 SMALL

INGREDIENTS

1 ROLL PUFF PASTRY

1 TUB CRÈME FRAICHE

1 TUB CREAM CHEESE LOW FAT

1 SMALL CHEVIN

1 EGG WHISKED

1 TSP BLACK PEPPER

1 TBSP DRIED ORIGANUM

1 TBSP DRIED BASIL

HALF TEASPOON SMOKED CHILI FLAKES

400 GMS CHERRY TOMATOES

OLIVE OIL

METHOD

Roll out the puff pastry and line 2 non-stick tart pans.

Place tomatoes in dish, sprinkle with olive oil and salt lightly.

Bake at 180 degrees for 20 mins then let them cool.

Mix crème fraiche and cream cheese, basil, origanum, half the beaten egg, smoked chili flakesand black pepper till well integrated. Do not use a blender.

Place mixture in tart shells and cover with the cooled tomatoes, scooped out with a perforated spoon. Do not use the oil and juice that has accumulated—will make the pastry soggy.

Crumble chevin on top, decorate with fragments of pastry, paint with the remaining egg white and bake for 40 mins at 180 degrees.

Serve warm with a light red wine like Pinot Noir or Cinsault.