So it’s been a while… but today the sun was out (and the prosecco was in… the fridge) and we were dying to get back to baking so we whipped up this delicious and super easy tart. Perfect for eating outside in the late evening sunshine.
This past month life took over for us, new jobs and masters deadlines meant very little time for baking but the whole while we’ve been dreaming up delicious recipes and planning all our posts for summer. The lists of ideas for summer bakes just keeps growing so watch this space!
Today we set aside some time to finally put something together for the blog, as always this idea wasn’t formed until we were walking the aisles of the supermarket, throwing around words such as cheese, tart, pizza, beetroot and tomato, we finally settled on this puff pastry tart. Which is without a doubt the quickest recipe we’ve ever posted!
It’s a simple concept, roll out your puff pastry, spread over the sundried tomato paste, top with goats cheese and tomatoes and bake for 25-30 mins, then throw on some prosciutto and spinach, the rustic look is what this tart is all about. It’s ideal for a quick dinner on summer evening and perfect for slicing up and enjoying with a salad.
We ate ours sat outside with an antipasti selection and a bottle of prosecco, a wonderful combination… (prosecco goes with everything). This recipe is easy to adapt to your favourite foods or simply what you’ve got in the cupboards! You could use pesto instead of sundried tomato paste, chorizo instead of prosciutto or camembert instead of goats cheese, it’s totally up to you, we’re certainly going to be trying out all sorts of variations over the course of the summer (any excuse to eat cheese..).
- 350g puff pastry
- 1/2 jar sundried tomato paste
- 110g goats cheese, sliced
- handful cherry tomatos, sliced
- prosciutto
- spinach to garnish (or mixed leaf)
- Roll out your puff pastry to a rectangle, or any shape you want! It should be about 4mm thick.
- Then place on a baking tray lined with greaseproof paper and prick the surface of the pastry with a a fork, leaving a little gap around the edge for a ‘crust’, this should stop the puff pastry from rising in the middle where the toppings are.
- Spread the sundried tomato paste over the pastry.
- Top the pastry with your tomato and goats cheese slices, this can be random or in a pattern, it’s completely up to you – we chose to do a diagonal striped pattern.
- Bake in the oven at 180C for 20mins or until the pastry is golden brown.
- Top your tart with the prosciutto and spinach as garnish.
