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Tomato Tarte with Goats Cheese

Tomato Tartin with Goats Cheese

Imagine fresh ripe tomatoes baked with crispy buttery party and the creamiest of goats cheese. This Tomato Tartin will bring the ultimate Summer vibes to your table.
Course Main Dish


  • 1 sheet Puff Pastry
  • 2 Tomatoes sliced into 1/2 cm discs
  • 2 Tbsp Le Conquerant Demi Sel Butter
  • Tasman Sea Salt
  • Holy Goat Skyla sliced into 1 cm discs
  • Colonna EVOO
  • Fresh herbs to garnish parely, chervil or thyme


  • Preheat oven to 200C
  • Using a dinner plate cut a round disc in the pastry and discard any edges. Place on a baking sheet/tray and set aside
  • Starting from the centre, fan the tomato slices from the middle working your way out the edges of the pastry. Leave a 2-3 cm gap at the edges.
  • Gently fold the 2-3cm edge of the pasty into the tart, crimping with your fingers as you go. Dot the butter over the pastry edges, tomatoes and season with salt to taste.
  • Bake tart in the oven for 25 mins, or until the edges and base are crisp and golden brown.
  • Garnish tart whilst still warm with goats cheese discs in the centre, drizzle with some olive oil and fresh herbs before serving.


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