Spinach, goat’s cheese & roasted tomato tarts
from The Comfort Bake by Sally Wise
Makes 12
In these tarts the sharpness of the goat’s cheese is counterbalanced with the sweetness of baked and blistered cherry tomatoes. Served hot, warm or cold, these tasty tarts are a delightful snack.
For the pastry
120 g (4¼ oz) plain (all-purpose) flour
20 g (¾ oz) self-raising flour
½ teaspoon sea salt
70 g (2½ oz) cold salted butter, diced
45 g (1½ oz) natural or Greek-style yoghurt
For the filling
200 g (7 oz) cherry tomatoes
2 teaspoons extra virgin olive oil
120 g (4¼ oz) spinach or silverbeet (Swiss chard) leaves, washed and finely sliced
90 ml (3 fl oz) milk
2 teaspoons cornflour (cornstarch)
5 eggs, lightly whisked
¼ teaspoon sea salt (optional)
2 spring onions (scallions), finely sliced
1 garlic clove, crushed
110 g (3¾ oz) goat’s cheese, crumbled
60 g (2¼ oz) parmesan, finely grated
To make the pastry
Place the flours, salt and butter in a food processor and process until the mixture resembles breadcrumbs. (Alternatively, this can be achieved by rubbing the ingredients together with your fingers.) Transfer to a large bowl and make a well in the centre.
In a separate bowl, whisk together the yoghurt with 40 ml (1¼ fl oz) cold water.
Add enough of the yogurt mixture to the flour to make a soft dough, adding extra liquid if needed. Wrap in plastic wrap and place in the fridge for at least 30 minutes to firm up before using.
To make the filling
Preheat the oven to 200°C (400°F). Place the tomatoes in an ovenproof dish and drizzle with the olive oil. Bake for 10 minutes, or until the tomatoes have softened a little and the skin blisters. Set aside to cool, leaving the oven on.
Place the spinach or silverbeet in a heatproof bowl. Pour boiling water over the leaves, then leave to stand for 1 minute before draining in a colander and leaving to cool. Place on paper towel and squeeze out any excess liquid (see Note).
In a small bowl, whisk together the milk with the cornflour to make a paste, then whisk in the eggs and salt (if using). Stir in the spring onion and garlic. Transfer to a jug and set aside.
To assemble for baking
Grease 12 x 50 ml (1½ fl oz) tart tins or a 12-hole muffin tin.
Roll the pastry out thinly on a lightly floured surface. Cut circles to fit the base and side of the tins and press into place.
Distribute the goat’s cheese, tomatoes and blanched leaves evenly between the pastry cases and then carefully pour the egg mixture over the top. Sprinkle with the parmesan.
Bake for 5 minutes, then reduce the oven temperature to 150°C (300°F) and bake for 10 minutes more, or until the filling has set. Leave to stand in the tins for 5–10 minutes, then carefully transfer to a wire rack.
Note Reserve the liquid drained from the spinach or silverbeet and refrigerate to use later in soups and gravies.
Images and text from The Comfort Bake by Sally Wise, photography by Samuel Shelley. Murdoch Books RRP $39.99.