Roasted Cherry Tomato and Three Cheese Tart
This summer I ventured to create a little vegetable garden, the perfect little space filled with a variety of produce growing in abudance *insert vegetable garden scene from It's Complicated here. Now, I have to say it was not as beautiful as Meryl Streep made hers seem to be, but my little tomato plants (now about 6ft tall) have given me plenty of ruby red varieties; from plump Roma to perfectly round little cherry tomatoes.
My favourite way to devour these little morsels, aside from picking them straight off the vine, is to cut them in half, dress with the smallest amount of olive oil and toss with some torn basil and a sprinkling of slightly salty feta cheese. This is where the inspiration for this little recipe came from. A thin, buttery puff pastry crust holds the most amazing three cheese filling of marscapone, feta and a little parmesan, along with some thread like strands of fresh basil; which is then topped with tomatoes that have been roasted with garlic, olive oil and a touch of balsamic vinegar.
This recipe is the epitome of my summer, celebrating all the deliciousness that my little backyard garden has produced. It even tasted so tasty that Mum may have had it for breakfast, so I think it gets the tick of approval ;) Enjoy!
My favourite way to devour these little morsels, aside from picking them straight off the vine, is to cut them in half, dress with the smallest amount of olive oil and toss with some torn basil and a sprinkling of slightly salty feta cheese. This is where the inspiration for this little recipe came from. A thin, buttery puff pastry crust holds the most amazing three cheese filling of marscapone, feta and a little parmesan, along with some thread like strands of fresh basil; which is then topped with tomatoes that have been roasted with garlic, olive oil and a touch of balsamic vinegar.
This recipe is the epitome of my summer, celebrating all the deliciousness that my little backyard garden has produced. It even tasted so tasty that Mum may have had it for breakfast, so I think it gets the tick of approval ;) Enjoy!
You will need:
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1 tray of vine tomatoes, halved
1 punnet cherry tomatoes 4 cloves garlic 5 sprigs thyme 2tbsp extra virgin olive oil 1tbsp balsamic vinegar S&P |
2 sheets frozen puff pastry, defrosted
400g marscapone cheese 150g feta cheese 1/4 cup grated parmesan cheese 1 egg yolk 1/4 cup fresh basil, finely sliced |
Method
- Preheat your oven to 200c fan bake. In a roasting dish, toss together the halved vine tomatoes, cherry tomatoes, garlic cloves, thyme, olive oil and balsamic vinegar. Season, then pop into the oven for 15-20 minutes until the tomatoes are soft and roasted, but don't disintegrate when moved. Place to one side.
- In a tart tin or pie dish, butter then flour lightly. Line the tart tin with the pastry, trim the edges and prick with a fork. Blind bake at 180 for 10 minutes, then remove baking beans and bake for a further 10. Leave to cool while making the filling.
- In a bowl, mix together the cheeses, egg yolk, basil and some seasoning until well combined. Spread out evenly in the pastry case, then carefully arrange the roasted tomatoes on top of the cream filling.
- Bake at 200c, until the filling has heated through and the pastry looks golden brown. Leave to cool for 10 minutes before removing from the tart tin, garnish with fresh basil and some extra feta cheese if desired, and serve with salad.
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