Goat’s Cheese and Tomato Tart, pea shoots, fresh herbs and balsamic reduction is the full name of this delicious summery recipe from the collaboration between Burpee Europe and Valerie Hamelin, Chef Consultant
Serves 4 people
Ingredients:
1 pre-rolled puff pastry sheet
2 or 3 large tomatoes (e.g ‘Big Daddy’ or ‘Big Pink’ or ‘Big Mama’ bred by Burpee Europe)
4 large slices of a goat’s cheese log
1 packet pea shoots
Fresh basil & chives
Balsamic reduction
Olive oil for drizzle
Salt & cracked pepper
Method:
1- Cut the pastry into 4 identical rectangles, score a border on the pastry with a small knife, and egg wash that border. Part bake for 15 minutes at 190 degrees until the pastry is golden and puffed up. Halfway through cooking, press the centre of the pastry, so the pastry isn’t puffed up in the middle. Set aside.
2- Slice the tomatoes, and neatly place them on top of the cooked pastry, add salt and cracked pepper.
3- Add 1 large slice of goat’s cheese to each tart and bake for a further 15 minutes until the goat’s cheese is cooked and golden.
To serve:
Place the tart on a plate and dress with pea shoots, fresh herbs and a drizzle of olive oil, and balsamic reduction.
Tip:
This perfect simple vegetarian starter for a dinner party can be prepared in advance.
Seeds are NOT sold to the consumer direct from Burpee, but are available now from selected seed companies – please contact Fran at rabbitattackpr@gmail.com for supplier list.
Read more Burpee Europe recipes here