Ingredients
- 3/4 cup cold butter, diced
- 2 1/2 cups plain flour
- Pinch salt
- 6 tbsp cold water
- 400g tomatoes, variety of colour and size
- 200g creamy goats cheese
- 150g ricotta
- 1/2 cup parmesan cheese
- 1 large egg
- 1/2 lemon zested
- 1 tsp fresh oregano finally chopped
- 1/2 tbsp fresh basil finally chopped
- Pinch cracked pepper
Serve
- Extra basil leaves
- 1 tbsp pinenuts, toasted
- Caramelised balsamic vinegar
Method
- Pre heat the oven to 180C
- Combine in a KitchenAid stand mixer bowl the cold butter, plain flour and a good pinch of salt. Attach the beater attachment and mix on medium speed until it is roughly mixed.
- Add the cold water and mixer further until it just comes together to form a pastry. Be careful not to over mix it. Form it into a ball and cover. Place in the fridge to rest for a minimum of 30 minutes.
- Roll out the chilled pastry and place over the top of a tart tin and gently press it into the sides of the tin. Using a butter knife slice the pastry along the top edge of the tin. Prick the base of the pastry with a fork. Place back in the fridge to chill for 10 minutes.
- Remove from the fridge, line with baking paper, fill with baking beans to weight it down (dried beans or rice can be used). Bake for 15 minutes until the pastry is lightly golden in colour.
- Remove the baking bean and place on a cooling rack to cool down.
- Meanwhile the filling can be prepared; Add the goats cheese, ricotta, grated parmesan cheese, , egg, lemon zest, herbs and a good pinch of cracked pepper to the cleaned stand mixer bowl. Attach the beater attachment and mix until well combined and smooth.
- Fill the cooled tart shell with the goats cheese mixture, using a spatular to spread it out. Add half of the tomatoes sliced in half on top of the goats cheese mixture. Bake for 15 minutes.
- Serve the tart hot from the oven with the remaining tomatoes piled over the top and a good sprinkle of toasted pine nuts, a drizzle of caramelised balsamic vinegar and fresh basil leaves.
