Plum Tomato Tart With Whipped Goat’s Cheese

Serves 8

Ingredients

Truffle oil

250g puff pastry

8 plum tomatoes

150g goats cheese

100g crème fraiche

1/2 tsp crushed black pepper

wild rocket leaves

1 shallot cut into rings

Onion jam

3 red onions – finely sliced

1 tbs red current jelly

100ml red wine

Preparation

Pastry

Roll out the puff pastry to 5mm thickness and place on baking tray lined with parchment paper.

On top of that place some more parchment and then another baking tray so as the pastry has weight on top.

Bake this in a pre-heated oven at 170 degrees celcius until golden brown and leave to cool.

Once cooked you can cut with serated knife into 6cm by 10cm rectangle.

Onion jam

In a saucepan melt a little butter and add to this the three sliced red onions.

Add a pinch of salt and cook slowly until soft.

Add the redcurrent jelly and the red wine and reduce down until you have a jam consistency.

Take off and leave to cool.

Bring a pan of water to the boil and place the tomatoes in for 10 seconds, then refresh in iced water.

Drain when cold and peel the skin off.

Goat’s cheese

In a food processor blend the goats cheese until soft.

Add the black pepper and blend again.

Remove the cheese mix and place in a mixing bowl.

Fold the crème fraiche into the cheese, and add a good splash of truffle oil.

Put this mix in the fridge to firm up.

To serve

On the puff pastry spoon a layer of the onion jam, then slice the tomatoes and arrange evenly on top of the jam.

Put the tart in the oven at 180 degrees celcius for 4 min to warm up.

Spoon a big spoonful of goat’s cheese on top of the tart.

Dress the plate with wild rocket and the shallot rings.

Drizzle with good olive oil and serve.

This recipe was kindly provided by Tom Kerridge, Chef Owner at The Hand & Flowers