Roast Tomato and Goat’s Cheese Tart
Roast Tomato and Goat’s Cheese Tart



  • 375g ready-rolled puff pastry
  • 4 large ripe tomatoes
  • 100g sundried tomato paste
  • 12 sundried tomatoes, chopped
  • 1 tbsp pine nuts
  • 150g goat’s cheese, sliced into 8 rounds
  • 2 thyme sprigs
  • Preheat the oven to 200C. Unroll the pastry onto a baking tray and score a 1cm border around the edge. Prick all over with a fork and bake for 15 mins. Meanwhile, slice the tomatoes and discard any excess juice. Transfer to kitchen paper to absorb more moisture.
  • Remove the pastry from the oven and press down the middle if it has risen too much. Spread with lots of tomato paste and arrange the tomatoes on top. Scatter with pine nuts, sundried tomatoes and the goat’s cheese circles. Season well, scatter with thyme leaves and bake for 20 mins. Serve hot and enjoy!
40 mins
4 serving

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