Slow Roasted Tomato & Goats Cheese Tart


Serves: 6

NOTE:  This Tart can be made with our Traditional wheat flour Sour Cream pastry.



  • 400g Carême gluten free sour cream shortcrust pastry
  • Gluten free 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


Click the +/- symbols or step heading to open or close the recipe steps

Step 1 - click here to display

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, pastry and rolling pin in a gluten free flour of your choice (a GF flour blend from a supermarket will suffice). You may need to use additional dusting flour during rolling to prevent sticking, push down on the log using the palm of your hand and form the dough into a round ball. Roll the pastry forward then backward then pick the dough up and turn it a quarter turn and repeat rolling, working in this manner you are continually moving the pastry around and occasionally turning it over, if it becomes slightly sticky add more dusting flour. Roll pastry to 5mm thick.

Warning: If you leave the pastry in the same spot when rolling it will eventually stick to the bench, if this happens gather the pastry up, pop it back in the plastic sheet and place it in the fridge to cool. Now watch the video on our website called ‘rolling gluten free’, then re-dust your work surface, rolling pin and pastry and roll using our method above and as demonstrated in the video.

Step 3 - click here to display


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.

Step 4 - click here to display

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.

Step 5 - click here to display

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.

Join us around our kitchen table’,
seasonally inspired recipes to your inbox.

[contact-form-7 404 "Not Found"]