Some might say that I have a thing for tarts-pies-pastry at the moment! And they would be right!
I have a made a couple over the last few weeks, but that’s because they are so quick and easy and lets face it tart’s oozing baked cheese or pies filled to the brim aren’t a bad thing eh!
So to the Camembert & Goats Cheese Tomato Tart
Flan dish, I used a square lose bottom tin,however the round variety would be fine!
1 Block of shortcrust pastry
Half a ripe Camembert
130 g Goats Cheese
3 Ripe Tomatoes thinly sliced
80ml Crème Fraiche
1 egg and an extra yolk
2 sprigs of rosemary roughly chopped
First pre heat your oven to 220C, line your dish using butter and roll out your pastry ensuring the size will fit your dish.
Place the pastry in the dish, prick the bottom on the pastry and place in the fridge for 20 minutes. Take out the fridge and line the dish with greaseproof paper add baking beans or rice to the top. Place in the oven and cook for 12 minutes, remove the baking beans and greaseproof and bake for a further 5 minutes until golden brown. Then turn the oven down to 160c.
Cut the camembert in half and then cut this into smaller pieces, place on the on the base of the tart, then crumble the goats cheese and add the sliced tomatoes. Then mix the crème fraiche and the eggs together and dizzle over the cheeses and tomatoes. Sprinkle over the rosemary and black pepper.
Put back in the oven for 30 minutes, turn round halfway through, and take out the oven leave a few minutes before serving with a leafy salad. I love my cheese and the flavours on this tart worked perfectly!