John Whaite's rustic tomato and goats cheese tart
John welcomes Fiona to the kitchen with a colourful dish thats right up her street. A tomato and goats cheese tart or galette with a drizzle of chilli oil.
(Serves 6-8)
For the Chilli and Thyme Oil:
150ml olive oil6 fat red chillies1 fat garlic clove2 sprigs fresh thyme
For the Tart:
1x320g(approx.) packet ready rolled puff pastry150g soft goats’ cheese400g mixed colour heritage tomatoes, sliced70g pitted black olives, roughly choppedA few sprigs of fresh broad-leaf thyme1 egg beaten, to glaze
Method:
For the oil, just finely chop the chillies, garlic and thyme and mix into the oil to infuse – the longer this is left, the better the flavour.
Preheat the oven to 200C/180C fan/gas mark 6. Unroll the pastry onto a baking sheet. With a sharp knife, score a 1cm margin around the edge of the pastry.
Scatter/spread the goats’ cheese over the pastry – within the margin – and line up the tomato slices on top. Scatter over the olives and thyme. With the beaten egg, glaze the margin of the pastry.
Bake in the preheated oven for 25-35 minutes, or until the pastry has puffed up and is golden brown.