mattersoftaste.com.au

Tomato Tarts with Chevre and Dill

method

1. Pre-heat oven to 200ºC fan forced with top and bottom element on if possible.
2. Roll out chilled pastry on lightly floured work bench to 24cm x 38cm rectangle.
3. Punch out 6 x 11cm round discs with pastry cutter.
4. Place pastry discs on large baking tray lined with non-stick baking paper. Refrigerate whilst preparing other ingredients.
5. Cut roma tomatoes into 1cm thick slices to yield 12 pieces.
6. Lightly whisk egg. Brush around the edge of each pastry disc with beaten egg making an approximate ¾cm border.
7. Spread about ½ teaspoon mustard within the egg border.
8. Divide breadcrumbs between each tart scattering over the mustard layer.
9. Lay 2 slices of tomato slightly overlapping on top of each tart.
10. Season tomatoes with salt, cracked black pepper and dried oregano.
11. Bake two thirds of the way down the oven. Bake for 15 minutes. Turn oven down to 180ºC and continue to cook for a further 10 to 15 minutes, until tarts are puffed, golden and pastry is cooked. Cool slightly on wire rack before serving.
12. Prepare goats curd by mixing with remaining ingredients. Taste for seasoning and adjust if needed.
13. Serve tarts topped with a dollop of goats curd and extra dill fronds.

cooks notes

• All salt used in our recipes is Murray River Salt Flakes. If using granular salt, cut down amounts accordingly.
• Thanks to Claire at Careme Pastry for providing the inspiration for this recipe.
• caremepastry.com is packed with amazing recipes and is an inspiring and beautiful website.
• Make into one large rectangle tart by using a single piece of pastry rolled to 35 x 25cm rectangle. Lay tomatoes slightly overlapping each other on top of tart. The large tart may take an extra 5 minutes or so to cook. Oven times are a guide only as oven brands differ.
• If Carême pastry not available use a butter puff from the supermarket or better still, make your own rough puff.