Heirloom Tomato Tart With Edith Goats Cheese

This tart is delicious served with ripe summer heirloom tomatoes.

The ingredient of Heirloom Tomato Tart With Edith Goats Cheese

• 3 cups 450g plain flour
• 175g chilled unsalted butter chopped
• 3 eggs plus 1 extra egg yolk
• 300ml thickened cream
• 2 garlic cloves finely chopped
• 1 3 cup chopped mixed herbs such as parsley chives oregano and basil
• 500g mixed heirloom tomatoes see note
• 250g ashed rind goatu2019s cheese we used woodside edith see note sliced
• extra virgin olive oil to drizzle

The Instruction of heirloom tomato tart with edith goats cheese

• whiz flour and butter in a food processor with 1 2 teaspoon salt until mixture resembles fine breadcrumbs add 100ml chilled water and process until mixture comes together in a smooth ball enclose in plastic wrap and chill for 30 minutes
• preheat the oven to 180u00b0c grease a 12cm x 35cm rectangular loose bottomed tart pan roll pastry on a lightly floured surface to 5mm thick and use to line pan chill for 15 minutes then line pastry with baking paper and fill with pastry weights or uncooked rice blind bake for 10 minutes until light golden remove paper and weights and bake for a further 5 minutes until golden and dry
• whisk eggs extra yolk cream and garlic in a bowl to combine season and stir in herbs pour into tart case bake for 20 25 minutes until set then leave to cool
• meanwhile cut tomatoes into halves or wedges depending on size lay on paper towel sprinkle with salt and stand for 30 minutes to remove excess moisture
• top tart with tomatoes and cheese drizzle with oil then slice and serve

Nutritions of Heirloom Tomato Tart With Edith Goats Cheese

fatContent: 1249 014 calories
saturatedFatContent: 84 grams fat
carbohydrateContent: 52 grams saturated fat
sugarContent: 89 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 33 grams protein
sodiumContent: n a

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