Friday, 3 June 2011

Tomato, basil and goats cheese tart


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.

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