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Heirloom tomato tart with edith goat's cheese
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Prep Time:
65 minutes
Cook Time:
40 minutes
Total Time:
105 minutes
Savory tart with fresh heirloom tomatoes - a summer delight!
Ingredients:
  • 450g plain flour
  • 175g chilled unsalted butter, chopped
  • 3 eggs, plus 1 extra egg yolk
  • 300ml thickened cream
  • 2 garlic cloves, finely chopped
  • 82.50 ml chopped mixed herbs (such as parsley, chives, oregano and basil)
  • 500g mixed heirloom tomatoes (see note)
  • 250g ashed-rind goat’s cheese (we used Woodside Edith - see note), sliced
  • Extra virgin olive oil, to drizzle
Instructions:
  • In a food processor, blend flour, butter, and 1/2 teaspoon of salt until the mixture looks like fine breadcrumbs. Pour in 100ml of chilled water and blend until it forms a smooth ball of dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • - Preheat your oven to 180°C. - Grease a 12cm x 35cm rectangular loose-bottomed tart pan. - Roll out pastry onto a lightly floured surface to a 5mm thickness and place it in the pan. - Chill the pastry in the pan for 15 minutes. - Line the pastry with baking paper and fill it with pastry weights or uncooked rice. - Blind-bake in the oven for 10 minutes until lightly golden. - Remove the paper and weights and bake for an additional 5 minutes until golden and dry.
  • Combine eggs, extra yolk, cream, and garlic in a bowl, whisking until well mixed. Season with herbs, then pour the mixture into the tart case. Bake for 20-25 minutes until fully set, then allow to cool.
  • Cut tomatoes into halves or wedges based on size. Place on paper towel, sprinkle with salt, and let sit for 30 minutes to remove excess moisture.
  • Arrange ripe tomatoes and melty cheese beautifully over the tart, then generously drizzle with fragrant oil before slicing and presenting it to your eagerly awaiting guests.

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