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Heirloom Tomato Tarts with Bacon and Goats Curd

These make a delicious small bite or lunch. Goat curd is available at a deli or cheese shops or some supermarkets. If you can't find goat curd and a bit of cream to goat cheese and stir so you can spoon it

Servings: 6
Course: Others

Ingredients

Pastry
  • 300 gm flour
  • 150 gm butter cubed
  • 1 whole egg
  • 60 ml cold water OR enough to measure up to 100 ml, beaten together
Filling
  • 100 gm goat curd
  • 150 ml thickened cream
  • 1 whole egg large
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt to taste
  • 250 gm Bacon with out rind
  • 300 gm heirloom tomatoes
  • 40 ml olive oil

Instructions

    Cup of Yum
  1. Oven temperature 180 C/ 350 F
  2. Put the flour and butter into the food processor. Process until the mixture resembles breadcrumbs.
  3. Add the egg water mixture ( leaving 1 Tablespoon behind- you can always add more but you can't take it out) and pulse. Only add the remainder of the egg if the mixture still looks dry. Process until a ball forms. ( a very wet pastry is not crispy)
  4. Turn out and rest minimum 1/2 hour or overnight.
  5. Roll out to 2mm thick and line small tart cases or 1 large 20 cm tin. Rest again, up to 20 min ( or freeze 10 min)
  6. Bake the cases blind till golden.
  7. Cut the bacon into 5-6 cm pieces and saute till crispy drain and keep warm.
  8. Put the tomatoes into the oven and roasted on 180 C/350 F ( this could be at the same time as the tart cases) until just cooked ( approx 10 min or until just bursting).
  9. Once the pastry and tomatoes are roasted turn the oven down to 160 C/ 340 F.
  10. Mix the curd, egg and thickened cream in a bowl with seasoning until well combined.
  11. Spoon some of the mixture into the tart cases filling almost to the top. Bake for approx 20 min or until just set.
  12. Serve these tarts with beetroot relish.
  13. To vary, you could add parmesan to the curd mixture,or chopped soft herbs.
  14. Serve with or without bacon .