Tomato and Basil Tart with Goats' Cheese
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 15mins
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- Serves
- 8
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- Calories
- 525
A simple, tasty tart, perfect served warm or at room temperature for a light lunch spread. The liquid leftover from the tomatoes can be strained and re-used as a flavoured oil for salads or marinades.
recipe updated Feb 4, 2025
Ingredients
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- Garlic clove
- 2
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- Fresh basil leaves
- 10
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- Butter
- as needed
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- Egg
- 1
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- Goat cheese
- 150 g
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- Mixed cherry tomatoes
- 1 kg
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- Olive oil
- 4 tablespoons
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- Fresh basil leaves
- 2 sprigs
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- Balsamic vinegar
- 2 teaspoons
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- Sugar
- 1 tablespoon
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- Fine sea salt
- 1 teaspoon
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- Black pepper
- ½ teaspoon
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- Puff pastry
- 500 g
Tools
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Oven
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Rolling pin
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Cooking Chef XL
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Cooking chef xl bowl
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Large mixing bowl
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Tart tin - round 23cm (9")
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Lightly floured surface
Step preview
- Attach the Stir Tool
- Add mixed cherry tomatoes, olive oil, garlic clove and fresh basil leaves to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook - 10 min, 105°C, Stir 2
- Cook with splashguard fitted - 10 min, 110°C, Stir 2
- Transfer tomato mixture to large mixing bowl
- Let cool - 10 min
- Carefully pour away the excess liquid and discard the basil
- Pre-heat oven - 200°C
- Brush a clean tart tin with butter
- Add balsamic vinegar, sugar, fresh basil leaves, fine sea salt and black pepper to the large mixing bowl
- Stir gently until combined
- Place puff pastry on a clean lightly floured surface
- Roll out until 1 cm thick
- Transfer pastry to tart tin
- Pour tomato mixture into pastry
- Brush with egg
- Bake - 30 min, 200°C
- Remove from oven and let cool - 5 min
- Top with goat cheese
- Serve