Roasted Tomato & Smoked Goats Cheese Tart with Thyme




725 g ripe plum tomatoes

150 g Shropshire Smokery Smoked Goats Cheese

2 tbsp chopped fresh thyme, plus a few small sprigs

375 g ready rolled puff pastry

2 cloves of garlic, peeled and crushed

2 tbsp extra virgin olive oil

salt & freshly ground black pepper


ripe plum tomatoes

ripe plum tomatoes


you will also need a large baking tray measuring 16 x 12 in lightly oiled

pre-heat the oven : gas mark 5 , 375 f  (190 c )







To begin the recipe, first of all unwrap the pastry and place it on the baking tray. Then, using a sharp knife, carefully score a line on the pastry, about ½ in (1 cm) in from the edge, all the way around, but be careful not to cut it all the way through.

Now tip the smoked goats’ cheese into a small bowl, add the crushed garlic, chopped thyme and a good seasoning of salt and freshly milled black pepper. Then give it all a good mixing and, using a small palette or other round-bladed knife, carefully spread the cheese mixture evenly all over the surface of the pastry, right up to the line.

Next, thinly slice all the tomatoes (there is no need to peel them) and arrange them on top of the smoked goats’ cheese in overlapping lines length ways; overlap one line one way and the one next to it the other way.

After that, season the tomatoes and then drizzle the olive oil and scatter the sprigs of thyme all over them. Bake in the pre-heated oven on the middle shelf for 55 minutes or until the pastry is golden-brown and the tomatoes are roasted and slightly charred at the edges.

If you are going to serve the tart warm, leave it to settle for about 10 minutes before cutting into squares.

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