Tomato, hazelnut and goat's cheese tart recipe

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  • Serves 6
  • 20 mins to prepare and 1 hr 15 mins to cook
  • 613 calories / serving
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VEGGIE tomatooniongoatscheesehazelnuttart He

Preheat the oven to 180°C, 350°F, Gas Mark 5.

Roll out the pastry onto a lightly floured surface. Scatter the pastry with the thyme leaves and Parmesan and, using the rolling pin, lightly press them into the pastry. Press the pastry into the bottom of a tart tin and bake blind for 10-15 minutes or until the pastry is pale gold and lightly cooked. Set aside.

Meanwhile heat the butter and olive oil in a pan and gently cook the onions with a little sugar until deep gold and sweet – 20-30 minutes. Spoon the onions onto the pastry base, then top with the sliced tomatoes. Sprinkle with a little sugar, salt and pepper.

Turn the oven up to 200°C, 400°F,  Gas Mark 6 and return the tart to the oven for around 25 minutes or until the pastry is cooked and the tomatoes are softened. If the pastry starts to burn, cover with a rim of foil. Top with slices of goat's cheese and scatter with the hazelnuts, then pop back in the oven for five minutes or so to soften the cheese.

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  • Ingredients

  • 375g shortcrust pastry
  • small handful thyme leaves
  • 2tbsp Parmesan, finely grated
  • 40g butter
  • 1tbsp olive oil
  • 2 onions, peeled and sliced
  • 1tbsp sugar
  • 325g vine ripened tomatoes, thickly sliced
  • 1tsp sugar
  • 100g goats cheese, sliced
  • 150g hazelnuts, toasted and roughly chopped
  • salt
  • pepper
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  • Energy 2548kj 613kcal 31%
  • Fat 46g 66%
  • Saturates 13.4g 67%
  • Sugars 9.1g 10%
  • Salt 1g 17%

of the reference intake
Carbohydrate 40g Protein 12.3g Fibre 5.5g

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