Tarte des tomates avec pelardon et persil
8 large tomatoes (sliced)
3 pelardon of goat’s cheese
Blackthorn Salt (@blackthornsalt)
Pepper
For the pastry:
175g plain flour, plus extra for dusting
85g chilled butter, cut into cubes
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Preheat the oven to 200ºC (Gas Mark 6)
Tip the flour into a large mixing bowl. Add the butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs.
Add 3 tablespoons cold water until the pastry comes together in a ball.
Roll out the dough on a lightly floured surface and use it to line a 20cm quiche dish.
Line the base and sides with baking parchment and weigh it down with baking beans.
Place on a baking sheet and bake for 10 minutes.
Remove the baking parchment and baking beans and bake for a further 10 minutes.
Set to one side.
Alternatively use a pack of supermarket bought puff pastry, and cook as per instructions.
Cut the tomatoes into 1 – 2cm slices.
Place on the bottom of the pastry shell.
Crumble the goat’s cheese on top and then pop in the oven for a further 15 minutes.
Scatter fresh parley on top and season and serve.
Enjoy with a glass or two of Philippe Nusswitz ‘O’ Pale rosé.
fanculamedia 