Sun-dried tomato tart with goat’s cheese.

Having a dinner party or friends over for lunch? This is great for a starter or a light lunch, and looks impressive, even though it’s simple as pie! I served it for a dinner party the other day as a starter, and as it’s veggie it caters for everyone’s needs! Sun-drying the tomatoes takes the longest, but it’s a no-fuss method so you can basically forget about them (don’t forget for too long! We don’t want burnt tomatoes..). The great thing about this is that you can prepare it ahead of time, then just put the finished article in the oven to heat up – it doesn’t get much simpler!


Ingredients (serves 6):

  • 5-6 tomatoes, depending on the size
  • 3 garlic cloves, minced
  • olive oil
  • 1 sheet of puff pastry
  • 1 egg, beaten
  • A jar of store-bought caramelised red onion chutney
  • 150g soft goat’s cheese


  1. Preheat the oven to 200 C. Start by halving the tomatoes and getting rid of the stem. Put in a baking tray and cover generously with olive oil and the garlic. Pop in the oven for about 25-30 minutes, but keep checking. They should retain their shape but be softer and a little mushy (really selling it, aren’t I?).
  2. Whilst the tomatoes are cooking, roll out your puff pastry sheet and cut out 6 circles. Put on a baking tray covered with greaseproof paper, and wash with the beaten egg. Pop into the same oven as the tomatoes for about 15 minutes, or until golden. Remove and leave to cool.
  3. Top the pastry with a couple of teaspoonfuls of caramelised onion chutney, then one or two tomato halves, depending on the size of the tomato. Sprinkle each tomato with goat’s cheese. These can now be kept, covered in the fridge, until you are ready to heat them up and serve. They just need 5-10 minutes in the oven from room temperature, or until hot. Serve with a side salad (and a glass of white wine wouldn’t go amiss!).



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