Goat's cheese, olive and tomato tart
A simple vegetarian tart recipe that tastes as good as it looks. Whip up this impressive goat's curd, tomato and olive tart for a night with friends at your next dinner party
- 6 large sheets filo pastryabout 150g
- 50g buttermelted
- 1 egg
- 150g goat's curd or soft goat's cheese
- 100g nocellara or other green olivespitted and halved
- 3 tbsp SunBlush® tomatoesroughly chopped
- chiveschopped to make 2 tbsp
Nutrition: per serving
- kcal383low
- fat25.1g
- saturates14.1g
- carbs24.1g
- sugars3.6g
- fibre3g
- protein13.6g
- salt2g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Brush the filo sheets with melted butter and use it to line a shallow baking tray approximately 20 x 30cm.
step 2
You’ll need 6 layers to make a decent tart base so just overlap and keep building until you have enough.
step 3
Bake for 6-7 minutes until the tart is crisp and lightly golden.
step 4
Take out and cool a little. Beat some seasoning and the egg into the goat’s curd then blob and spread as evenly as you can over the pastry base. Put back in the oven for 7-8 minutes until just set and the pastry is deeply golden.
step 5
Take out and scatter with the olives, tomatoes and chives. Eat warm.