Saturday, April 24, 2010

Garlic, Thyme and cheese Tarts

For the filling
600g (1lb 5oz) mixture of tomatoes, including cherry, green and yellow varieties, if available
4 whole garlic cloves, unpeeled
Small bunch fresh thyme
150g (5½oz) plain flour
2tbsp olive oil
50g (1½oz) mild soft goats' cheese
Good quality balsamic vinegar, for drizzling
Preheat the oven to 190C/gas 5. Make the pastry as below, omitting the sugar and reducing the water to 1-2tbsp.
Cut the larger tomatoes in half and arrange, cut side up, in a roasting tin. Tuck the garlic cloves in around them and drizzle with the olive oil.
Pick a handful of thyme leaves and scatter over the tomatoes. Season with salt and freshly ground black pepper, and roast in the oven for 25 minutes. Remove the garlic and set aside.
Roll out the pastry and use to line a 35cm x 11cm (14in x 4¼in) rectangular loose-bottomed tart tin. Squeeze the roasted garlic flesh out of the cloves and stir into the goats' cheese.
Spread the mixture over the bottom of the pastry and arrange the tomatoes on top.
Bake in the oven for 25 minutes. Remove from the tin and garnish with extra thyme to serve.

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