Roasted cherry tomato tart recipe
A bright, summer dish perfect to serve 6 - this easy tart makes the most of juicy seasonal tomatoes and a sweet balsamic drizzle. Try it for a picnic or serve as a main with a simple side salad.
See method- Serves 6
- 30 mins to prepare and 20 mins to cook
- 295 calories / serving
- Freezable
Ingredients
- 220g cherry tomatoes
- 1tbsp extra virgin olive oil
- 200g goats cheese, soft
- bunch of fresh basil
- 1xshortcrust pastry pie case
Seasoning
- 3tbsp balsamic glaze
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Shop ingredientsEach serving contains
- Energy
- 1240kJ 295.0kcal
- Fat
- 21g
- Saturates
- 8g
- Salt
- 0.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 19.6gProtein 9.5gFibre 1.2g
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- Preheat the oven to Gas Mark 3, 170ºC, fan 150ºC. Wash the tomatoes and put them whole into a roasting tin. Drizzle with the olive oil and season well. Roast for 20 minutes, then rest until they reach room temperature.
- Meanwhile, roughly chop half the basil leaves (save the rest to decorate the tart) and mix with the goat's cheese. Smooth this over the base of a cooked shortcrust pastry case.
- Neatly place the tomatoes in one layer on top of the goat's cheese so there are no gaps. Drizzle with the balsamic glaze and decorate with torn basil leaves. Serve with some salad leaves, if you like.
- See more Picnic recipes .
