Ad
Loading...

Nutrition: per tart

  • kcal591
  • fat40g
  • saturates19g
  • carbs40g
  • sugars5g
  • fibre2g
  • protein18g
  • salt1.8g
Ad

Method

  • step 1

    Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool – this can be done the day before.

  • step 2

    Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.

  • step 3

    Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.

  • step 4

    Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

Recipe from Good Food magazine, August 2013

Ad

Comments, questions and tips (14)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.12 ratings

Doctor Carol

Did this as a starter for dinner party. It was really simple and very tasty. As one of the guests doesn't like cheese I left the cheese off - but still very good!

Che Guevaraa avatar

Che Guevaraa

A star rating of 5 out of 5.

Wow this was delicious... and really easy to make.

suses22 avatar

suses22

Made as one big tart as a side, starter for gathering of friends, really tasty and great texture - even the hard core meat eater enjoyed!

jarrestr

A star rating of 5 out of 5.

Made this with different coloured cherry tomatoes but used ony to garlic bulbs. Could have used one as they were very large. Easy and tasty but next time will use less garlic, although i love it.

Frantic Flapjack

A star rating of 4 out of 5.

Lovely, fresh tasting tart. I made a large tart instead of 4 small ones. The roasted garlic seemed to give the tart a mellow flavour which went very well with the tomatoes.

Ad
Ad
Ad
Loading...
Loading...