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Tomato and Goat’s Curd Tarts

Tomato and Goat’s Curd Tarts

Serves 6

 

3 sheets frozen ready-rolled puff pastry, partially thawed

1 egg, whisked

1 bunch basil leaves, roughly chopped

1/2 cup extra-virgin olive oil

2 tbsp lemon juice

2 x 100g tubs spreadable goat’s curd

275g punnet mixed baby tomatoes

basil leaves, extra, to serve

Preheat oven to 200˚C. Line a baking tray with baking paper. Place one sheet of pastry on a flat surface. Brush with egg wash. Top with another sheet of pastry. Cut into quarters. Place onto prepared tray. Cut remaining sheet of pastry in half. Brush one half with egg wash and top with remaining half of pastry. Cut 
in half and place on prepared tray.

Using a small sharp knife, cut a 2cm border into pastry, taking care not to cut right through. Brush top of pastry squares with egg wash. Bake for 10-15 minutes or until pastry is well risen, golden and crisp. Transfer to a wire 
rack. Cool.

Place chopped basil into a small food processor and process until finely chopped. Transfer to a bowl. Stir in oil, lemon juice, salt and pepper.

Place pastry squares onto a serving platter. Gently press centre of pastry cases down approximately 2cm. Spoon goat’s curd into pastry cases. Slice, halve or serve tomatoes whole on goat’s curd. Sprinkle with basil leaves and serve 
with basil dressing.

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