IMG_2541

People kept asking us to bring leftovers to our post-Christmas parties. To be honest, by New Years Eve we had long run out, so I chose to make and bring along this tried and tested vegetarian favourite by Yotam Ottolenghi. It is really remarkably easy, but tastes delicious and looks fabulous. It was put together and baked in less than half an hour and I carried it over the road to our party as soon as our oven timer went beep.

Ingredients:

For the base:

  • 1 block puff pastry, with milk or egg to glaze the edges

For the tomato paste:

  • 10 sun-dried tomatoes (I used sun-dried tomatoes preserved in olive oil)
  • 2 garlic cloves
  • 1/2 tsp salt
  • a sprinkling of dried chilli flakes
  • a sprinkling of dried oregano

For the topping:

  • 100/150g goats’ cheese, crumbled/daubed evenly over the base
  • 450g red, yellow, purple or green tomatoes of various sizes, sliced 2mm thick
  • some stalks and picked leaves of fresh thyme
  • a drizzle of olive oil

Set the oven to 200C. Line an oven tray with baking parchment.

Roll out the pastry onto a floured surface, then transfer onto the baking tray.

Score the edges of the tart with a sharp knife (to about an inch from the edge). Glaze the scored part of the pastry with milk or beaten egg.

Put the sun-dried tomatoes, garlic, chilli and oregano into a small bowl and whizz together to make a paste. If necessary add a little water.

Spread the paste on the pastry base, avoiding the scored edges.

Add the goats’ cheese.

Then cover the tomato paste/cheese with slightly overlapping layers of tomato, again avoiding the scored edges.

Drizzle some olive oil and add the thyme.

Bake for 15-20 minutes ensuring the base is cooked and the top not burnt.

Enjoy at a (warm) room temperature.

 

 

 

Advertisements