| Tomato, Olive & Goat Cheese Tart |
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with
VPC Lemon Oil and a Tomato, Basil & Smoked Salmon Salsa
Place the puff pastry in a greased tart case. Put some grease-proof paper on top of the pastry with some raw rice and bake until golden brown. Place the goat cheese and egg in a bowl and mix until combined. Add the olives, oregano, salt & pepper and mix well. Place the egg mixture on top of the pastry and arrange the tomatoes in a circle on the top. Bake at 160c for 25 - 30 minutes or until the mixture is soft and golden brown. Cool and serve in wedges with a fresh green salad drizzled with VPC Chardonnay Dressing.
Note: Shake the dressing well before use and refrigerate after opening. |
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| Ingredients |
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Serves 4
1 sheet puff pastry
500g goat cheese
3 roma tomatoes, oven dried with VPC Cabernet Dressing (shake well before use)
½ cup pitted olives, chopped
4 eggs
1 tablespoon chopped oregano
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