What I'm cooking and eating

Thursday, 23 June 2011

Tomato tart

This is adapted from David Lebovitz' recipe, and if you use bought, ready-rolled pastry it simply couldn't be easier!

1 packet pre-made pastry (I used pre-rolled puff, but you could use shortcrust if you prefer. Or you could make your own, but only if you are good at making pastry, which I'm not!)
1 quantity pesto.
1-2 really large and good quality tomatoes
1/2 roll goats' cheese (Lidl's Petit Chebra is perfect)

Grease a 9" tart tin, and cut the pastry to fit. Keep the trimmings - they can live to fight another day. Spead the pesto on to the pastry base, then slice the tomatoes and cover the pesto with the tomato slices. Put a slice of goats' cheese on the top of the tomatoes.

Bake in a hot oven - Mark 7, 220 C - for 30 minutes.

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