Tomato & Thyme Tarts
- 1 x 375g All Butter Puff Pastry (yellow packet), defrosted
- 1 tablespoon Dijon mustard
- ½ cup breadcrumbs
- 6 medium tomatoes
- 2 teaspoon dried thyme or oregano
- Sea salt & black pepper
- ¼ Cup chopped flat leaf parsley
Goat curd dip (optional to serve alongside)
- 120g goat curd
- ¼ teaspoon salt
- Grind of pepper
- 1 clove of garlic finely sliced or crushed
- 1 teaspoon chopped dill
- 1 tablespoon olive oil
- zest ½ lemon
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Preheat the oven to 200c fan-forced (220c non-fan). Line two baking trays with baking paper (or one large tray).
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Slice the tomatoes into 0.5cm thick slices and set to one side.
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Bake at 200c fan-forced (220c non-fan) for 10 minutes then reduce oven to 180c fan-forced (200c non-fan)-forced and continue to bake for 20 to 25 minutes or until the pastry is golden brown. Spinkle with parsley before serving.
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For the goat curd dip, combine all ingredients. Serve the dip on the side along with a green salad.
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