Tomato & Goats Cheese Tartlets
| Serves: | 6 |
|---|
Ingredients
Pastry
- 225g Allinsons plain flour
- 100g Président slightly salted butter
- 50-60ml cold water
- Confit Tomatoes
- 220g Vine tomatoes
- 250ml Olive oil
- 2 fresh Thyme stalks
- 2 cloves of garlic, unpeeled and halved
- Ground black pepper
- 1 bay leaf
Filling
- 120g soft goats cheese
- 120g Whole Just Milk
- 1 Happy Egg
- 1 Happy Egg Yolk
- Salt and Pepper
Equipment
- Pyrex Non-stick Bakeware Oven Tray
Method
- Prepare the pastry. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add the water a little at a time and Mix to Combine to a soft smooth dough.
- Gather the pastry dough together, Knead lightly. Wrap well in clingfilm and allow to Chill in the fridge for half an hour.
- To prepare the confit tomatoes add all the ingredients to a frying pan and heat over a gentle heat. Cook for five minutes. Remove from the heat and allow the tomatoes to Cool in the oil.
- Grease the mini-tart tins well.
- Remove the pastry from the fridge and roll out thinly onto a lightly floured board.
- Line each tart tin with pastry and return to the fridge to chill until firm.
- Preheat oven to 160c fan/180c/Gas Mark 4.
- Remove the pastry cases from the fridge, line with a piece of strong foil and fill with ceramic Baking beans.
- Bake in the oven for 15 minutes. Remove the foil and baking beans and return to the oven for a further 10 minutes until golden.
- Beat together the whole milk, egg and yolk and Season with a little salt and pepper.
- Divide the confit tomatoes and goats cheese between the tart cases and fill with the beaten egg/milk mixture.
- Bake in the oven for 20 minutes until golden Brown and puffy.
- Serve warm or cold.
Tips:
To make pastry in a food processor add the flour and butter to the bowl of the processor and pulse until the mixture resembles fine breadcrumbs. Add the water a little at a time through the chute until the dough comes together.
The colder the better when it comes to pastry – keep your butter chilled in the fridge until you need it and bring the pastry together with ice cold water from the tap.
To press the pastry into the tart cases, if you have long fingernails use a small ball of pastry. This will stop you from tearing the pastry.
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