Heirloom Tomato & Goat's Cheese Tart
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes plus 30 minutes freezing time
Cooking time: 40 minutes
Pastry
- 1 cup plain flour
- 1/3 cup wholemeal flour
- 2 tablespoons cornflour/fine cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 100g/3.5ozs. parmesan cheese, grated
- 200g/7ozs. cold butter, cubed
- 1-2 tablespoons cold water
Filling
- 2/3 cup cream
- 3 eggs
- 1/2 cup green shallots
- 100g/3.5ozs goat's cheese
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 2 large heirloom tomatoes, thinly sliced
- Olive oil
- Black pepper
- Basil leaves
Step 1 - Spray a 23cm/9inch tart tin with removable base liberally with oil spray. Place the two flours, cornflour, sugar, salt and parmesan in a large food processor and process until combined well. Add the butter and process until it becomes a cohesive mixture. Then place the mixture into a bowl and add water (start with 1 tablespoon and then add another if you need it) and knead. Shape into a ball and flatten.
Step 2 - Roll out the pastry between two sheets of parchment. Place in the prepared tart tin leaving some overhang of pastry and prick with a fork. Place in the freezer for 30 minutes.
Step 3 - Preheat oven to 200C/400F. Spray a sheet of foil with oil and place oil face down and fill with pastry weights. Bake for 20 minutes, then remove the foil and weights and bake for 10 minutes or until the base is baked. Trim the overhung pastry from the edges with a small sharp knife.
Step 4 - While it is baking make the filling. Place the cream, eggs, shallots, goat's cheese, garlic and salt in a food processor and process briefly until smooth. Place in a saucepan and heat on low to medium heat and allow a custard to form stirring occasionally but do not overstir. Pour into the cooked tart tin and then place tomato slices on top. Drizzle with olive oil and bake at 180C/350F for 15-20 minutes. Season with black pepper and decorate with basil leaves.