Tomato, Thyme and Goat's Cheese Tart Recipe - With Wine Match

The tart flavours of tomato combined with the salty tang of creamy goat's cheese work well with medium bodied white wines with rich, but not overpowering, fruit flavours. Try Sauvignon Blanc or richer Southern French whites for starters.
Ingredients
1 SHEET READY-ROLLED PUFF PASTRY

2 TBSP OLIVE OIL

400G TOMATOES ON THE VINE, SLICED INTO 1 CM THICK SLICES

4 SPRIGS FRESH THYME, LEAVES PICKED
1 GARLIC CLOVE, PEELED AND CHOPPED

SALT AND FRESHLY GROUND BLACK PEPPER

80G GOAT’S CHEESE LOG, SLICED INTO 1/2 CM SLICES

Recipe Method

1. Heat the oven to 220°C/425°F/gas mark 7. Sprinkle the worktop with flour and place the pastry on top to stop it sticking. Cut the pastry into 4 individual rounds by cutting around a saucer. Discard the rest of the pastry. Lay out the pastry circles on a baking tray lined with baking paper leaving plenty of space in between. You may need to use two baking trays. Then, using a sharp knife, score a line – not all the way through – around each side of the pastry, about 2 cm in from the edges. This will give the tart a nice crispy edge.


2.Put the olive oil, tomatoes, thyme leaves and garlic into a bowl and mix until they are well coated. Season with salt and pepper and mix again.


3. Place the tomato slices in a circle on the pastry, alternating with slices of goats cheese, keeping them within the scored lines.


4. Add another quick dash of freshly ground black pepper and pop the tarts into the oven for about 20 minutes, or until they are golden brown and puffed up on the outside, the tomatoes are collapsing slightly and the cheese is melted, then serve.



Wine Match

Fruity (but not too fruity!) medium bodied white wines would pair extremely well with this Tomato dish. Our suggestion would be to plump for Sauvignon Blanc or a richer South French white.


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