Recipes › Tomato (Cherry) › Roasted Cherry Tomato and Goat's Cheese Tart
Roasted Cherry Tomato and Goat's Cheese Tart
A proper shortcrust pastry tart with a creamy goat's cheese custard filling and rows of slow-roasted cherry tomatoes pressed into the top, their edges just catching and concentrating into something intensely sweet and jammy. This is the kind of tart worth making on a weekend when the tomatoes are at their best. It holds together beautifully when sliced and is just as good at room temperature as it is warm.
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Ingredients
- 600 g cherry tomatoes, halved
- 200 g plain flour, plus extra for dusting
- 100 g cold unsalted butter, cut into 1cm cubes
- 3 tbsp cold water
- 1 pinch fine sea salt
- 200 soft rindless goat's cheeseor use ricotta for a milder flavour
- 150 ml double cream
- 3 eggs
- 8 g fresh thyme, leaves stripped
- 1 cloves garlic, finely grated
- 2 tbsp olive oil
- 1 pinch freshly ground black pepper
- 10 g fresh basil leaves (optional)
Contains: cereals gluten, eggs, milk.
Method
- Make the pastry: put the flour, cold butter, and a pinch of salt in a large bowl. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Add the cold water one tablespoon at a time, mixing with a cutlery knife until the dough just comes together. Do not overwork it. Shape into a flat disc, wrap and refrigerate for 20 minutes.About 10 min
- Preheat your oven to 200°C fan. Toss the halved cherry tomatoes with the olive oil, half the thyme leaves, a pinch of salt, and a grind of pepper. Spread cut-side up on a lined baking tray and roast for 20 minutes until the edges are beginning to caramelise. Remove and set aside. Reduce the oven to 170°C fan.About 20 min
- On a lightly floured surface, roll the chilled pastry out to about 3mm thick. Use it to line a 23cm loose-bottomed tart tin, pressing it into the corners. Trim the excess. Prick the base all over with a fork, line with baking paper, and fill with baking beans. Blind bake at 170°C fan for 15 minutes, then remove the beans and paper and bake for a further 5 minutes until the base is dry and just pale gold. Remove and set aside.About 25 min
- While the pastry bakes, make the filling. Beat the goat's cheese in a bowl until smooth. Add the double cream, eggs, grated garlic, the remaining thyme leaves, and a good grind of black pepper. Whisk until combined and smooth.About 5 min
- Pour the goat's cheese custard into the baked tart case. Arrange the roasted cherry tomatoes over the top, cut-side up, pressing them gently into the custard.
- Bake at 170°C fan for 25 minutes until the custard is just set — it should have the faintest wobble in the very centre when you gently shake the tin. Remove and leave to cool in the tin for at least 10 minutes before slicing.About 25 min
- Scatter fresh basil leaves over the tart if using, then slice and serve warm or at room temperature.
Tips
- The 20-minute resting time in the fridge for the pastry is not optional — it relaxes the gluten and prevents shrinkage during blind baking.
- Roasting the tomatoes first is the key step that separates a good tart from a great one. Raw tomatoes will leach water into the custard and you will end up with a soggy mess.
- If your goat's cheese is very thick and lumpy, use a food processor to blitz the filling smooth before pouring.
Ring the changes
- Add 30g finely grated Parmesan into the custard mixture for extra depth and a more savoury, umami-forward filling.
- Scatter 20g toasted pine nuts over the finished tart in place of basil for a nuttier finish — note this adds a nut allergen.
Keeping it
Cover loosely and refrigerate for up to 2 days. Bring to room temperature before serving or warm gently in a 160°C oven for 8 minutes.
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