Goats' Cheese & Tomato Tart Tatin
Serving Size : 2 Preparation Time :0:10
Categories : "Starter" Categories: "Cafe-Style"
250 grams puff pastry made with butter
12 small tomatoes -- washed and halved
60 grams goats' cheese (I used Crottin de Chèvre)
fresh basil leaves
olive oil
walnut oil
rocket leaves
freshly ground black pepper
balsamic vinegar
Liberally coat the bottom of a large shallow dish with olive oil.
Lay the tomato halves over the bottom of the dish randomly (a mixture of red and yellow tomatoes look good), scatter the basil over the top and a good grind of black pepper.
Thinly slice the cheese and lay in the bottom of the dish.
Roll the pastry to about and inch bigger than the dish and lay over the tomatoes and cheese tucking the edges under.
Bake in a hot, 230oC, oven for about 12 to 15 minutes until the pastry is puffed and golden brown.
Invert a plate over the dish and turn over, the tart should not stick.
Make a dressing with a tablespoon each of the walnut oil and balsamic vinegar, coat the rocket leaves and spread on top of the tart.
Start to Finish Time:"0:30"
Source: sylv@nicebites.com
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