A truly iconic summer recipe with super sweet and intense seasonal tomatoes, a creamy Irish goats cheese and a homemade basil pesto, so simple but so wow! Serve this in the middle of the table with a large green salad and let everyone dig in. Watch back how I made this stunning recipe right here.
Tomato, Roast Red Pepper and Goats Cheese Tart
- parchment paper
- baking tray
- 275 g ready-to-roll puff pastry
- Handful of fresh herbs from the garden basil, parsley, thyme, rosemary, dill chives
- 150 g soft goats cheese log or blue cheese
- 250 g jar roast mixed peppers
- 3 medium onions
- 60 g butter
- 30 mls oil
- Springs of thyme
- 1 courgette grated strained to remove the water
- 150 g basil pesto
- 3 beef tomatoes and 12-16 cherry tomatoes varying sizes
- 1 egg
- Drizzle of honey
- 1 basil plant
- 50 g sunflower seeds
- 2 tbsp nutritional yeast
- 2 tbsp grated plant-based cheese
- ½ clove of garlic
- Sea salt
- 75 ml olive oil
- Make the basil pesto or buy it. To make the pesto blitz the seeds and garlic together, add in the basil pesto and blitz again. Pour in the oil, cheese, nutritional yeast and seasoning. Blitz until it is a thick consistency.
- Peel and slice the onions into thin slices. Melt the butter and oil over medium heat. Add in the onions and the thyme and allow them to cook slowly for about 25 minutes until golden and soft and caramelised. When cooled, allow to cool a little, transfer to a chopping board and finely slice.
- Grate the courgette and strain the water out. Combine the pesto and the courgette.
- Open the jar of peppers, and drain (if in oil, save for a salad dressing, if in brine be sure to rinse them off. )
- Slice up the tomatoes, the big ones into thick round slices and the cherry tomatoes in half.
- To assemble: Place a parchment paper sheet on the oven tray's bottom. Roll out the pastry into a round shape of a rectangle. Cut an indent about 2cm all around the edge.
- Crack an egg into a bowl and whisk with a fork. Dry and finely shred the herbs.
- Spread the courgette and basil pesto mix on the bottom of the pastry. Spoon the onions in the centre and spread out a little, but not all the way to the edge. Keep them inside the pesto and courgette mix.
- Lay the tomatoes on top, in the centre, in a circular pattern. Fold up the edges of the pastry and pinch along the edges to create a rustic wave pattern. Paint with the egg wash and sprinkle the herbs on top.
- Bake at 180℃ for 40 minutes until golden and crispy. Drizzle with a tiny bit of local honey. Serve in the centre of the table with a big green salad.