Peel, seed, and remove the interior ribs from each tomato. Cut tomatoes into ... Drizzle warm goat-cheese sauce and basil oil around tarts and serve.

Spread the pastry with a little dijon mustard, scatter over the chopped shallots and arrange the tomato slices on top. Sprinkle over a little chopped fresh thyme and the crumbled goat’s cheese ...

A Hearty, Rustic Tart That Practically Makes Itself When you’re in the mood for something cozy yet effortless, this savory ...

Puff pastry savoury tarts are nice for outdoor eating as you ... lunch.While it is baking mix the creme fraiche, goat’s cheese, parmesan and mustard, season. Spread this onto the pastry and ...

Spoon 1 tablespoon of the mixture into each of the shells, top with a few tomato quarters. Lightly drizzle with olive oil and season with salt and pepper. Bake for 10 minutes until the cheese is ...

Brush the inside ring of the tarts with the mustard, sprinkle over the cheese and top with the two types of tomatoes. Drizzle with olive oil and brush the pastry with egg yolk around the edges.

Let the shells cool to room temperature, and then spread the cheese on ... Return the tarts to the oven and warm for 3 to 4 minutes. Serve immediately. Recipe from Tomato: A Fresh-From-the-Vine ...

For the tomato tart, preheat the oven to 210C/190C Fan/Gas ... Arrange the tomato slices in concentric circles on top of the cheese. Season, to taste, with salt and freshly ground black pepper ...