This recipe makes 2 tarts, each tart will serve 4 adults, to make one tart simply halve the recipe and place remaining pastry back in the freezer for use another time. Even if making one tart you might like to make the full quantity of the goat curd dip as its rather delicious!
If you prefer this can be made into a flat tart without pleating the edges. To do this add another 2 tomatoes to the recipe and take the tomato slices almost to the edge of the pastry, bake as per recipe.
- 1 x 445g Sour Cream Shortcrust Pastry (green packet), defrosted
- 2 tablespoon Dijon mustard
- ½ cup breadcrumbs
- 2 teaspoon fresh thyme leaves or dried oregano
- 6 med/large tomatoes
- 1 egg beaten with a little milk
- Goat curd dip (serve alongside)
- 120g goat curd
- ¼ teaspoon salt
- Grind of pepper
- 2 cloves of garlic finely sliced or crushed
- 1 teaspoon chopped dill (optional)
- 1 tablespoon olive oil
- zest ½ lemon
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Step 1 - click here to display
Preheat the oven to 200c fan-forced (220c non-fan). Line 2 baking trays with baking paper. Cut the pastry sheet in half. Place each piece of pastry on a baking tray, pop one in the fridge while you assemble the other.
Step 2 - click here to display
Step 3 - click here to display
Roughly fold over the sides to form pleats, brush the top of the tart with beaten egg. If making a second tart pop this one in the fridge while you prepare the other one. Place tarts in the oven for 10 minutes at 200C fan-forced, then turn the oven down to 180c fan-forced and continue to cook for 30 to 40 minutes or until the pastry is golden brown.
Step 4 - click here to display
For the goat curd dip, combine all ingredients. Serve the dip on the side along with a green salad.
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