Perfect match: roast tomato and goat’s curd tart with a young red


  • Serves 8 people

  • 3 large heirloom tomatoes, thinly sliced
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 10 thyme sprigs, plus 2 tbsp thyme leaves
  • 300 ml each milk and thickened cream
  • 5 eggs
  • 100 gm goat’s curd
  • 600 gm mixed cherry tomatoes, halved
  • ½ cup (firmly packed) watercress
  • 1½ tbsp aged red wine vinegar
  • ¼ cup (loosely packed) small basil leaves
  • Shortcrust pastry
  • 600 gm plain flour, chilled
  • 300 gm butter, chilled, cut into 1.5cm pieces
  • 3 tsp white wine vinegar, chilled
01   For shortcrust pastry, process flour and 1 tsp fine salt in a food processor to combine. Add butter and pulse until just combined, then turn out onto a work surface. Combine vinegar with 170ml iced water in a bowl, sprinkle over flour mixture, then bring together with the palm of your hand, smearing the butter to combine. Pat into a disc, wrap with plastic wrap and refrigerate to rest (2 hours).
02   Meanwhile, preheat oven to 150C. Place tomato slices on an oven tray lined with baking paper, drizzle with oil, scatter with thyme sprigs, season to taste and cook until well roasted (1-2 hours). Set aside to cool.
03   Increase oven to 180C. Roll pastry on a lightly floured surface to a 30cm round, then line a 26cm-diameter straight-sided tart tin and refrigerate to rest (30 minutes). Blind bake until golden (15-20 minutes). Remove weights and bake until base is golden (8-10 minutes).
04   Layer tomato slices inside pastry. Whisk milk, cream, eggs and thyme leaves together, season to taste and pour over tomato. Dot with goat’s curd and bake until golden and cooked through (20-25 minutes). Set aside to cool to room temperature.
05   Combine cherry tomatoes in a bowl with watercress, vinegar, basil and oil, season to taste, toss to combine and serve with tart.

Note This shortcrust pastry is inspired by the flaky, buttery style made at Sydney's Bourke Street Bakery.

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