2 x 200g sheets store-bought shortcrust pastry, thawed
150g goat's cheese, sliced
150g red and yellow cherry tomatoes, halved
olive oil, for sprinkling
sea salt and cracked black pepper
50g wild rocket (arugula) leaves
2 tablespoons shredded basil leaves
1 tablespoon store-bought balsamic glaze
shaved parmesan cheese, to serve
Preheat oven to 180∘C (350∘F). Cut the pastry into 2x18cm circles and place on a baking tray lined with non-stick baking paper. Top each pastry with the goat's cheese and tomato. Sprinkle with oil, salt and pepper and bake for 25 minutes or until pastry is golden. To make the topping, combine the rocket and basil. Pile on top of the tarts, drizzle with balsamic glaze and add parmesan to serve. Serves 2.
* photo and recipe from Donna Hay's fast, fresh, simple.
* vanilla caramels with sea salt
* winter-time vegetable soup
* tea sandwiches
* cranberry tarts
* pecan-apple salad
* preserved lemons
* framboise de luxe
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