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Tartlet of Goats cheese, baby tomatoes and basil oil

Ingredients:

  • 4 shortcrust pastry tarts (cooked blind)
  • approx 30 cherry tomatoes
  • 200g chevre
  • 100ml Pukara extra virgin olive oil
  • ½ bunch finely chopped basil
  • 150g steeped spinach

Method:

Blanch the tomatoes in boiling water for 30 seconds, refresh in iced water and peel off the skins when cool. Roll goats cheese into small balls the same size as the tomatoes.

Put the chopped basil into a saucepan with the oil and simmer gently until all the moisture has evaporated.

Place spinach in the bottom of baked pastry shells. Make sure spinach is well drained and dry. Randomly fill the cases with balls of cheese and tomatoes. Drizzle with a little of the basil oil and heat in a hot oven at 200 oC for about 6 to 8 minutes.

The basil oil is good to keep in a bottle for use on pastas and salads etc.



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