goat's cheese & cherry tom tartlets
Despite the oppressive heat of pre-rains Nairobi, I decided tonight was a night for fresh goat's cheese and cherry tomato tart.
I was inspired by the new, black skinned goat's cheese made by Brown's - this is the real mccoy. Within it's charcoal skin lies the soft, but tangy, sharp cheese, perfect for a goat's cheese tart like this one.
We've recently planted tomatoes, in anticipation of the rains, and I can't wait for the earthy smell of freshly grown tomatoes. In the meantime, Surai Tomatoes will do. Delicious and juicy.
"We must have pie. Stress cannot exist in the presence of a pie"
– David Marnet, Boston Marriage
What you'll need to make this tart is a good dish - I used a porcelain dish but metal with a removable bottom would work fine. You'll need a rolling pin, and a whisk. Other than that, just the ingredients.
Serve warm (the feedback from W was that it isn't so nice served cold) with rocket salad or watercress for extra crunch.
80ml pouring cream
15gm grated parmesan or grana padano
sea salt & black pepper
180gm truss cherry tomatoes
150gm goat's cheese (I recommend Brown's Cheese for anyone in Kenya)
1 teaspoon olive oil
sprigs of fresh thyme
rocket salad to serve
First, make your pastry. If you have a food processor, combine flour, butter and salt and mix with a dough hook until mixture resembles breadcrumbs. Add water slowly through the spout until it starts to stick (go easy on this - it's best not to make it too sticky). Remove from the bowl and cup together - try not to handle it too much as the more you handle it, the more difficult it is to roll out. Wrap in cling film and put in the fridge for half an hour.
Whilst your pastry is cooling off in the fridge, preheat the oven to 180 degrees centigrade, and get to work on the filling for your tart. Beat together eggs, cream and milk, together with parmesan, sea salt and black pepper. Grease your tart dish with butter. Crumble or cut up your Goat's Cheese into small(ish) pieces. Sprinkle flour over a clean surface and flour-up your rolling pin.
When you remove your pastry from the fridge after half an hour off cooling off, roll it out on the floury surface. Gently lift it off and lay in your dish. Prick the bottom with a fork, and put in the oven for around twenty minutes.
When you remove the tart case, let it cool off for a few minutes before placing your crumbled goat's cheese chunks on the bottom of the tart. Pour in your egg mixture and then plop in your cherry tomato tresses, followed by pretty sprigs of thyme. Carefully place in the oven*. Cook for 30 - 40 minutes until golden brown on top. Remove from the oven and leave to rest for 5 - 10 minutes before serving with rocket or watercress salad, and my top tip would be to add Mountain Oil's Raspberry Dressing. Enjoy.
* Tasty Tip: put your tart case on a baking tray when you remove it from the oven, so that once it's filled with your egg mix, it's easier to carry to the oven without risk of spillage.