Roast Tomato And Goat’s Curd Tart
Serves 8 – Recipe sourced from Gourmet Traveller February 2012
"This shortcrust pastry in inspired by the flaky, buttery style made at Sydney's Bourke Street Bakery"
3 large tomatoes, thinly sliced
2 tablespoons extra-virgin olive oil, plus extra for drizzling
10 thyme sprigs, plus 2 tablespoons thyme leaves
300ml each milk and thickened cream
100 grams goats curd
600 grams mixed cherry tomatoes, halved
½ cup (firmly packed) watercress
1 ½ tablespoons red wine vinegar
¼ cup (loosely packed) small basil leaves
600 grams plain flour, chilled
300 grams butter, chilled, cut into 1.5cm pieces
3 tablespoons white wine vinegar, chilled
For shortcrust pastry, process flour and 1 tablespoon fine salt in a food processor to combine. Add butter and pulse until just combined, then turn out onto a work surface. Combine vinegar with 170ml iced water in a bowl, sprinkle over flour mixture, then bring together with the palm of your hand, smearing the butter to combine. Pat into a disc, wrap in plastic wrap and refrigerate to rest (2 hours).
Meanwhile, preheat the oven to 150C. Place tomato slices on an oven tray line with baking paper, drizzle with oil, scatter with thyme springs, season to taste and cook until well roasted (1-2 hours). Set aside to cool.
Increase oven to 180C. Roll pastry on a lightly floured surface to a 30cm round, then line a 26cm diameter straight-sided tart tin and refrigerate to rest (30 minutes). Blind bake until golden (15-20minutes). Remove wights and bake until base is golden (8-10minutes).
Layer tomato slices inside pastry. Whisk milk, cream, eggs and thyme leaves together, season to taste and pour over tomato. Dot with goat's curd and bake until golden and cooked through (20-25 minutes). Set aside to cool to room temparture.
Combine cherry tomatoes in a bowl with watercress, vinegar, basil and oil, season to taste, toss to combine and serve with tart and a glass of chilled Pfeiffer Gamay.