500g good quality puff pastry
18 bella tomatoes (3 per tart)
300g soft goat’s cheese (chevre)
1 tsp NOMU One For All Rub
NOMU Sea Salt and Black Pepper
Drizzle of NOMU Extra Virgin Olive Oil
Egg wash (1 egg whisked with 1/4 cup milk)
Preheat the oven to 200°C.
Lightly roll out the puff pastry to 1/2 cm in thickness. Cut out 6 circles (12cm in diameter) using a sharp knife or cutter. Carefully score a 1-2 cm border around the edge, taking care not to cut all the way through the pastry. Prick the centre of the pastry repeatedly with a fork to prevent it from rising. Place the circles on a non-stick or greased baking sheet.
Crumble the cheese into the centre of the tarts to cover the base. Do not place anything on the border, otherwise it will not puff up! Place 3 tomatoes in a circle on top of the goat’s cheese, drizzle with some Olive Oil, sprinkle with a pinch of NOMU One For All Rub and season with a grind of Sea Salt and Black Pepper.
Brush the border with the egg wash and place the tarts in the preheated oven for 15 minutes or until the pastry is beautifully risen and golden brown and the tomatoes are slightly cooked through and the skin has split.
Serve straight out the oven with a delicious green salad
500g good quality puff pastry
18 bella tomatoes (3 per tart)
300g soft goat’s cheese (chevre)
1 tsp NOMU One For All Rub
NOMU Sea Salt and Black Pepper
Drizzle of NOMU Extra Virgin Olive Oil
Egg wash (1 egg whisked with 1/4 cup milk)
Preheat the oven to 200°C.
Lightly roll out the puff pastry to 1/2 cm in thickness. Cut out 6 circles (12cm in diameter) using a sharp knife or cutter. Carefully score a 1-2 cm border around the edge, taking care not to cut all the way through the pastry. Prick the centre of the pastry repeatedly with a fork to prevent it from rising. Place the circles on a non-stick or greased baking sheet.
Crumble the cheese into the centre of the tarts to cover the base. Do not place anything on the border, otherwise it will not puff up! Place 3 tomatoes in a circle on top of the goat’s cheese, drizzle with some Olive Oil, sprinkle with a pinch of NOMU One For All Rub and season with a grind of Sea Salt and Black Pepper.
Brush the border with the egg wash and place the tarts in the preheated oven for 15 minutes or until the pastry is beautifully risen and golden brown and the tomatoes are slightly cooked through and the skin has split.
Serve straight out the oven with a delicious green salad
500g good quality puff pastry
18 bella tomatoes (3 per tart)
300g soft goat’s cheese (chevre)
1 tsp NOMU One For All Rub
NOMU Sea Salt and Black Pepper
Drizzle of NOMU Extra Virgin Olive Oil
Egg wash (1 egg whisked with 1/4 cup milk)
Preheat the oven to 200°C.
Lightly roll out the puff pastry to 1/2 cm in thickness. Cut out 6 circles (12cm in diameter) using a sharp knife or cutter. Carefully score a 1-2 cm border around the edge, taking care not to cut all the way through the pastry. Prick the centre of the pastry repeatedly with a fork to prevent it from rising. Place the circles on a non-stick or greased baking sheet.
Crumble the cheese into the centre of the tarts to cover the base. Do not place anything on the border, otherwise it will not puff up! Place 3 tomatoes in a circle on top of the goat’s cheese, drizzle with some Olive Oil, sprinkle with a pinch of NOMU One For All Rub and season with a grind of Sea Salt and Black Pepper.
Brush the border with the egg wash and place the tarts in the preheated oven for 15 minutes or until the pastry is beautifully risen and golden brown and the tomatoes are slightly cooked through and the skin has split.
Serve straight out the oven with a delicious green salad
500g good quality puff pastry
18 bella tomatoes (3 per tart)
300g soft goat’s cheese (chevre)
1 tsp NOMU One For All Rub
NOMU Sea Salt and Black Pepper
Drizzle of NOMU Extra Virgin Olive Oil
Egg wash (1 egg whisked with 1/4 cup milk)
Preheat the oven to 200°C.
Lightly roll out the puff pastry to 1/2 cm in thickness. Cut out 6 circles (12cm in diameter) using a sharp knife or cutter. Carefully score a 1-2 cm border around the edge, taking care not to cut all the way through the pastry. Prick the centre of the pastry repeatedly with a fork to prevent it from rising. Place the circles on a non-stick or greased baking sheet.
Crumble the cheese into the centre of the tarts to cover the base. Do not place anything on the border, otherwise it will not puff up! Place 3 tomatoes in a circle on top of the goat’s cheese, drizzle with some Olive Oil, sprinkle with a pinch of NOMU One For All Rub and season with a grind of Sea Salt and Black Pepper.
Brush the border with the egg wash and place the tarts in the preheated oven for 15 minutes or until the pastry is beautifully risen and golden brown and the tomatoes are slightly cooked through and the skin has split.
Serve straight out the oven with a delicious green salad
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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