Slow Roasted Tomato & Goats Cheese Tart


Serves: 6

NOTE:  This tart can be made with our Sour Cream Shortcrust Pastry.



  • **1 x 445g Spelt Shortcrust Pastry
  • Flour for dusting
  • 1 tablespoon olive oil
  • 2 leeks, washed and finely sliced
  • 2 large eggs + 2 egg yolks, lightly whisked
  • ½ cup cream
  • 200g goats curd
  • 1 teaspoon finely grated lemon zest
  • 1/3 cup finely shredded basil leaves
  • sea salt and freshly ground black pepper
  • 500g Cherry tomatoes
  • 3 garlic cloves
  • 3 anchovies, roughly chopped
  • 2 tablespoons fresh mixed herbs (oregano, marjoram, thyme, rosemary)
  • ½ cup olive oil
  • sea salt and freshly ground black pepper

**Note: we no longer produce Gluten Free Pastry. However, if you’re wheat intolerant and can eat spelt, our Spelt Shortcrust Pastry is a great alternative.


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Preheat oven to 150°C (130°C fan-forced) and lightly grease a 6 x 9cm individual round loose-bottomed tart tins.

For the slow roasted tomatoes, place in the ingredients together in a roasting tin, stirring until well combined. Place roasting tin in preheated oven, cook for 1 hour. Remove from oven, allowing to cool. Increase oven temperature to 200°C (180°C fan-forced).

Step 2 - click here to display

Dust your work surface and pastry with flour.

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Cut 6 x 12cm circles (you may need to re-roll the trim to achieve this). Then carefully line tart tins with pastry. To blind bake line the tarts with baking paper. Fill each tart with baking weights or a dried pulse (eg. chickpeas), to help support the sides down during baking.

Place tarts on a baking tray in preheated oven and bake for 15 minutes. Remove tart tin from oven; check pastry is lightly golden around the edges before scooping out the baking weights and baking paper. Return tarts to the oven and cook for a further 5-10 minutes, or until golden.

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Meanwhile, place olive oil and leeks together in a medium saucepan, over a low heat, cover and cook for 10 minutes. Remove from heat and allow to cool.

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In a small mixing bowl whisk together cooled leeks, eggs, cream, goats curd, lemon zest, basil, salt and pepper, until smooth and well combined.

Pour the leek mixture into the prepared tart shells and bake in preheated oven for 20 minutes or until set. Remove from oven and allow to cool for 10 minutes.

To serve, spoon warm slow roasted tomatoes over the top.

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