We are starting to see more and more varieties of tomatoes appear on our supermarket shelves. When I saw these rainbow cherry tomatoes I knew I had to make a tart.
30 min Cooking Time | Serves 8-12
2 sheets puff pastry
1/2 cup chimichurri (or pesto)
100g goats cheese
2 punnet cherry tomato mix
fresh basil to garnish
Preheat oven to 220ºC fan-forced. Line a baking tray with baking paper.
Lay the two sheets of pastry out, allow to thaw. Overlay the edges and squish together to form one piece of pastry. Score a 1cm border around edges of pastry, taking care not to cut all the way through.
Prick pastry all over with a fork, spread with chimichurri and sprinkle with the goats cheese. Lay tomato slices (a mix of varieties can be used) over tart, overlapping, keeping within scored edges, so the base is covered.
Twist the edges in to form a border.
Bake tart for 20-25 minutes or until pastry is puffed and golden. Remove from oven, sprinkle with basil.