Roasted tomato and goat's cheese tart with fresh oregano

By Patricia_Scarpin

Ingredients

• 500 g puff pastry, rolled
• 150 g soft and creamy goat cheese*
• 4 teaspoons fresh oregano leaves
• 2 fresh garlic cloves, minced
• 500 g ripe plum tomatoes
• extra virgin olive oil
• freshly ground black pepper
• sea salt

Preparation

Step 1

Pre-heat the oven to 180ºC/350ºF.

Roll out the puff pastry to 30x40 cm rectangle and place on a slightly oiled baking sheet. Carefully score a line about 1 cm from the edge along the pastry, but do not cut through! This will help the filling to stay inside the pastry and the edges to puff up nicely.

Mix the goat cheese, minced garlic, oregano leaves, salt and pepper in a small bowl. Spread the mixture evenly on the puff pastry sheet (remaining inside the scored line).
Cut the tomatoes into 3-5mm slices and place nicely next to each other on top of the goat cheese. Sprinkle with sea salt and black pepper and drizzle some olive oil on top.

Bake for 45-50 minutes, until the pasty is golden and tomatoes have dried up a little.
Before serving, scatter some more oregano leaves on top. Cut into squares and serve.

* my cheese was a bit crumbly, so I added a bit of olive oil and mixed it all with a fork