Tomato and Goats Cheese Tart - Serves 1
Ready rolled puff pastry cut into an approx 12-15 cm, 5-6 inch circle of puff pastry
1 rounded tsp soft goats cheese (rindless)
4-5 cherry tomatoes or baby plum tomatoes
Milk to brush
Preheat an oven to 200oC, 400F, Gas Mark 6.
Cut the pastry into a circle using a large cutter or knife around a small plate or dish. Use a second, smaller cutter to cut a second ring inside without cutting all the way through (or use a second cutter).
Spread the goats cheese in the centre ring, use more if needed. Cut the tomato into slices. Starting at the edge of the inner ring, layer each tomato slice over the other tucking the last one inside then move in and do a second ring, continuing until you have covered the central circle.
Brush the outer circle with a little milk and bake in the oven for approx 15-18 minutes or until cooked, the base is crisp and the edge of the pastry is risen and golden.
Have some soft goats cheese left over? Try this tomato and goats cheese layered mini salad.
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