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Tomato and goat's cheese tarts
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‘Served with a chilled glass of Pinot and the cricket on the pitch, this recipe is the taste of summer. This is one of my favourite dishes from when I began my career in the 1990s. The tarts are simple to make and the flavours and textures work so well together. We serve a version of this recipe in our restaurant.’
Adam Duebel, Head Chef, Ageas Bowl, Southampton
500g pack puff pastry, cut into 4 squares
4 plum tomatoes, finely sliced widthways, ends discarded
100g pack Waitrose Moody’s Rosary Ash Goat’s Cheese, sliced into 4
4 tbsp double cream
75g radishes, cut into matchsticks
1 medium carrot, cut into matchsticks
½ x 100g pack watercress, large stalks removed
½ x 25g pack chives, snipped into 3cm lengths
4 tbsp fresh Waitrose Green Pesto with Basil
15g Parmigiano Reggiano, shaved, to serve
1. Preheat the oven to 220ºC, gas mark 7. Line a large baking sheet with baking parchment. Roll out each piece of pastry to a 12cm square and place on the parchment.
2. Arrange the tomato slices evenly on the pastry squares, so that they overlap. Place in the oven, reduce the temperature to 200ºC, gas mark 6, and bake for 25 minutes.
3. Place a slice of goat’s cheese in the centre of each square, top with 1 tbsp cream and return to the oven for 5 minutes, until the cheese is soft and the pastry is golden.
4. To make the salad, toss together the radishes, carrot, watercress and chives.
5. Place the tarts on plates, spoon the pesto around the edges and scatter over the salad. Sprinkle with the Parmigiano Reggiano.
Typical values per serving:
3.9g fibre, 16g protein
This recipe was first published in May 2014.