Saturday, 1 December 2007

Goats Cheese and Vegatable Tart

For the pastry
  • 8 oz/ 200 grams White Spelt Flour 
  • 4oz/ 100grams Block Butter or Margarine at room temperature cut into small pieces
  • 1/2 Teaspoon Salt 
  • 1oz/ 25mls Cold Water
Sift flour and salt into a bowl, rub the margarine into flour using finger tips until it looks like breadcrumbs. Add a little of the cold water (you may need a little more or less than 1oz) to bind the breadcrumbs together, knead for a 1 minute than put in a plastic bag or wrap in cling film. Place in the fridge for 30 minutes to rest and cool, before rolling out.Roll out pastry and cut into 2 rectangles. Wet the edges of the pastry with water and fold them over to form a ridge all around.

For the filling
  • 2-3 medium sized plum tomatoes
  • A little seasoning (salt and pepper to taste).
  • 2 -3 sliced shallots
  • 1 sliced yellow pepper
  • A handful of torn basil leaves 
  • 1 small goats cheese
Mash the tomatoes and season, spread the mixture evenly on to the pastry rectangles.
Add the sliced shallots, sliced yellow pepper, the torn basil leaves. Gently pull the goats cheese apart and add evenly to the pastry.
Bake at gas mark Gas 5, 190C for 20 to 25 minutes, or until brown.

Serve with a salad or soup.
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