Seasonal heroes

Tomato tart with goat’s cheese and olives

A simple showstopper, perfect for serving at garden parties

  • 6
  • 15
  • 20
  • 3 large tomatoes, sliced
  • 1 x 375g pack ready rolled shortcrust pastry
  • 250g rindless soft goat’s cheese
  • 1 shallot, peeled and finely diced
  • 1 lemon, zest only
  • 15g fresh basil
  • 1 tbsp capers
  • 2 tbsp extra-virgin olive oil
  • 5 large tomatoes, thinly sliced
  • 1 red onion, peeled and sliced
  • handful wild rocket
  • 10 small pitted black olives
  1. Heat the oven to 210°C/190°C fan/Gas 5. Roll the pastry slightly bigger and press into a 23cm loose-bottom tart tin. Freeze for 10 minutes then line with baking paper. Fill with dried beans, bake blind for 15 minutes then remove the paper and beans. Bake for another 5 minutes until golden brown then leave to cool completely.
  2. Mix the goat’s cheese with the shallot, lemon zest and 5 basil leaves, finely chopped. Season and press into the bottom of the cooled pastry shell. Blitz the remaining basil with the capers and oil in a food processor. Arrange the tomatoes over the cheese, alternating with onion rings. Top with rocket and olives and drizzle over the prepared basil dressing.

Per serving: calories 582 (29%), sugar 5.2g (6%), fat 36g (51%), saturates 14.5g (72%), salt 1.7g (28%) of your guideline daily amount

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