Bacon, Kumato Tomato and Goat's Cheese Tart
with Creamy Pesto Base, Balsamic Onions and Wild Rocket
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- Nuts
- Cashew nuts
- Milk
- May contain traces of allergens
- Peanut
Add a fresh flavour to your plates with Kumato tomatoes. A specially cultivated tomato variety, Kumatoes have a deep red-brown to black colour, as well as a firm texture that makes them great for serving in slices to show off their unique colour.
Ingredients
1 unit(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
1 unit(s)
Red Onion
2 unit(s)
Kumato Tomato
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
150 grams
Creme Fraiche
(Contains: Milk)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
75 grams
Goat's Cheese
(Contains: Milk)
12 grams
Balsamic Glaze
(Contains: Sulphites)
20 grams
Wild Rocket
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Onions
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.
Halve, peel and thinly slice the red onion. Thinly slice the Kumato tomatoes.
Pop the tomatoes in a sieve and season with salt. Toss to coat and let them sit to draw out any excess moisture.
Next, unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray.
Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.
When the oven is hot, bake the pastry on the top shelf until it starts to colour and puff up, 10-12 mins.
While the pastry bakes, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Once golden, add the balsamic vinegar and sugar for the onions (see pantry for amount). Cook until caramelised, 1-2 mins more.
While everything cooks, in a small bowl, combine the creme fraiche and pesto. Season with salt and pepper.
Pat the tomato slices dry with kitchen paper to remove any excess moisture.
Once the pastry has baked and the toppings are ready, remove it from the oven. Push down the centre with the back of a spoon. Use the spoon to gently spread the creamy pesto sauce over the base of the tart.
Arrange the tomato slices without overlapping them all over the centre of the tart. Spoon the balsamic onions into any gaps.
Crumble the goat's cheese all over the tart. Season the tart with salt and pepper.
Slide the tart onto the middle shelf of your oven and bake until golden, 18-22 mins.
When there are 10 mins cook time remaining, add the lardons to the tart. Bake for the remaining time, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
When everything's ready, slice up your bacon and Kumato tomato tart, then share between your plates.
Drizzle the balsamic glaze and honey (see pantry for amount) all over the tart.
Serve a handful of rocket alongside your tart and drizzle a little olive oil over the leaves to finish.
