Goat’s cheese and tomato tart with pesto and olives
This is a mainstay of the Trinity banquet menus.
— 4 15cm discs of puff pastry, you can use a plate as a template to cut them out.
— 100g caramelised onion chutney
— 4 ripe plum tomato cut into thin slices
— 4 50g slices of goat’s cheese from a 1kg goat’s log – get them sliced with a cheese wire if possible
For the pesto:
— 85g toasted pinenuts (use 65g for the pesto and reserve the rest for garnish)
— 65g Parmesan cheese
— 50g fresh basil
— 2 cloves garlic
— 200g extra virgin olive oil
— Salt and pepper to taste
— 20g reserved toasted pine nuts
— 50g black olives, sliced
— 4 finely sliced basil leaves
— Extra virgin olive oil
— Sea salt
— Coarse ground black pepper
— Micro purple and green basil – optional
— For the pesto: Freeze the pine nuts, cheese and garlic. Chill the olive oil and basil in the blender. Blitz all the ingredients until smooth, season with the salt and pepper.
— Cooking the tart base: Pre-heat your oven to 180 C. Cut the pastry into squares, prick lightly all over (to stop it rising) and place on a tray lined with silicone paper. Bake for around 8-10 minutes until lightly cooked. It will be going back in the oven later so don’t overcook it! Cool and reserve for later.
— Building the tart: Spread a layer of caramelised onion chutney. Add a layer sliced plum tomatoes – one whole tomato per tart. Refrigerate until needed.
— Cooking and finishing the tart: Pre-heat your oven to 160 C. Bake the tarts for around 8-10 minutes until warmed through. Once the tarts are warmed through, remove from the oven, place the slice of goat’s cheese on the plum tomatoes and return to the oven, cook until the cheese starts to melt. Drizzle with olive oil and balsamic vinegar then sprinkle the olives and finely sliced basil. Finish with the sea salt and black pepper. Meanwhile, dress plates with the pesto, toasted pine nuts and optional micro basil. Serve.