Roderick recipes – Wanda’s tomato pastry tart

Wanda who works from our Werribee office is not only a great insurance broker but has amazing talents in the home kitchen. She has been kind enough to share her recipe below. Give it try & let us know what you think.

Tomato Pastry Tart

Serves: 4

Cooking Time: 1 Hour 20 Mins

Indulge in flaky pastry topped with colourful medley of tomatoes, fresh ricotta, goats cheese and pesto. The freshness of tomatoes are balanced with the richness of goats’ cheese and aromas of the herbs.

Served with salad for lunch or light dinner, this dish is a crowd pleaser.

Ingredients

  • 200g      Red Cherry Tomatoes, sliced
  • 200g      Gold Perino Tomatoes/Kumato Tomatoes, sliced
  • 1 ½         Sheets frozen, ready-rolled puff pastry, thawed
  • 1              Grilled red capsicum, seeded, quartered
  • 1 Cup      Fresh Ricotta
  • 120g       Goats’ cheese (I prefer Meredith’s Goats’ cheese, but any goats’ cheese would do great!)
  • ¼  Cup  Basil pesto
  • 1 Tbsp    Extra virgin olive oil
  • 2 Tsp      Caramelized balsamic vinegar
  • 1 Tsp      Thyme, finely chopped
  • Thyme Sprigs, to serve
  • Basil leaves, to serve

 Method

  1. Preheat the oven to 220˚C.  Line a 23cm fluted tart tin(removable base) with pastry. Use a small, sharp knife to trim the edge and with a fork prick the base.
  2. Place on a baking tray. Bake for 20 minutes, or until golden brown and puffed. Remove from oven. Use a towel to lightly press pastry base to flatten.
  3. Meanwhile, preheat a grill on high. Cook capsicum skin side up under a grill for 8-10 minutes, or until charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 minutes. Peel and cut into thick strips.
  4. Place the ricotta and goats’ cheese in a food processor and process until smooth. Season with salt and pepper.
  5. Transfer the pastry base to a serving plate. Spread the base evenly with pesto. Spoon the ricotta mixture over the base and top with the capsicum and tomato.
  6. Combine the oil, vinegar and chopped thyme in a small jug. Season with salt and pepper.
  7. Drizzle over the tomato mixture and sprinkle with extra thyme sprigs and basil leaves.
Wandas-tomato-tart-scaled