What better excuse to play grown-ups than a little dinner party? Caught up with my lovely friend Mel who’s just back from Perth, and it was a good opportunity to practice cooking vego style. Decided to try out this goats cheese and tomato tart. It’s a bit different because you mash up potato into the tart dough, and the thyme makes it really tasty. Next time I’ll try baking the base by itself before adding the tomatoes and cheese, to try to crisp it up some more. Here’s the recipe Mel!
Preheat oven to 200 degrees. Chop a peeled, medium sized potato, boil it in salted water, then drain and mash it. Melt about 25g of butter in a small pan and brown a finely chopped onion… throw in the leaves stripped from about 3 sprigs of thyme. In a bowl rub about 60g of butter through 140g of plain flour. Add the onion, pan juices and mashed potato; season. Mix it to a soft dough and press it out on a greased baking sheet. Arrange 450g of thickly sliced ripe tomatoes over the base, drizzle with some red wine vinegar. Sprinkle over some more thyme leaves and 100g of goats cheese crumbled. Drizzle with olive oil. Bake for 40 minutes or so, then serve with green salad and lots of wine!