Egg & Bacon Picnic Pie
Cheese and Bacon Pull-Apart Recipes
Tomato and Goats Cheese Tart
A modern twist using Fairy Cooking to make a delicious pastry base and then topped with fresh tomatoes and creamy goats cheese.
60 min
prep
prep
30 min
cooking time
cooking time
6 slices
Ingredients
Pastry
- 185g (1 1/4 cups) plain flour
- 1/4 teaspoon baking powder
- 85g chilled Fairy Cooking, cut into small pieces
- 1 egg yolk
- 1 tablespoon lemon juice
- 2-3 tablespoons cold water
Filling
- 2 eggs
- 250 ml (1 cup) cream
- salt and pepper
- 250 g cherry tomatoes cut in half
- 150 g goat cheese
- basil leaves to garnish
Method
Pastry
- Combine flour, baking powder and Fairy in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk, lemon juice and sufficient water until pastry comes together.
- Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest.
- Preheat oven to 200°C.
- Roll dough out on a floured bench and line a rectangular fluted flan tin.
- Then line flan tin with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes.
- Blind bake pastry for 10 minutes, remove the paper and beans or rice turn the temp down to 180°C and bake for another 10 minutes or until golden
Filling
- Lightly beat eggs and cream together, season with salt and pepper.
Assembly
- Spread the cut tomatoes over the base and place chunks of goat cheese over top.
- Pour over the egg mix and bake in the oven for 10 minutes, reduce heat to 180°C and cook for a further 20 minutes or until filling is puffed and golden.
- Top with fresh basil leaves to serve.
May be served hot or cold.
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