Tomato, basil and goats cheese tart
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Ingredients
Eggs, marscapone, basil, piccolo tomatoes, bell pepper, red onion, pine nuts, goats cheese, cinnamon, star anise, 4oz plain flour, 2oz butter. |
1) To make the shortcrust pastry measure 4oz of plain flour and 2oz of cold butter. Cut the butter into small cubes and drop along with the flour into a food processor until the mixture resembles breadcrumbs. Drip in 2-3 tablespoons of cold water until the mixture quickly forms a ball. Wrap this in clingfilm and put in the fridge for 15 minutes. Once chilled, roll out and press firmly into a pastry case. Bake blind for 5 minutes and set aside to cool.
2) Peel and slice half a red onion. Separate the outer rings and discard the smaller centres. Remove the core and seeds from 2 bell peppers and slice fine slivers of the fruit. Poach these along with the onion rings in red wine with a teaspoon of cinnamon and star anise.
3) Layer the pastry case with basil leaves, tomatoes, slices of pepper and onion and crumbled chunks of goats cheese.
4) Whisk together 3 eggs and 2 tablespoons of marscapone. Pour this evenly over the tart and sprinkle with pine nuts. Bake in the oven for 15 minutes. Serve warm or cold.