Smoky Tomato Olive and Goats Curd Tart

Preparation time: 10 minutes

Cooking time: 15minutes

Serves 8 for lunch  

Collect Ingredients

6 large vine ripened tomatoes, thinly sliced

1 Tablespoon Daintree Spice Co’s Smokey BBQ Rub

250ml each milk and thickened cream

5 eggs

150gm goat’s curd (If curd is unavailable use the same quantity of unflavoured goats cheese)

12 large kalamata olives cut in half lengthways

Shortcrust pastry

600g plain flour

300 gm butter chilled and diced

Method

  1. Preheat oven to 150C
  2. For shortcrust pastry, sieve into a large bowl add 1 teaspoon of salt add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Mix in approximately 175ml of cold gradually bring the flower and butter mixture together.  Turn-out onto a floured surface lightly knead together. Wrap with clingfilm and refrigerate until needed.
  3. Place tomato slices on an oven tray lined with baking paper and sprinkle with 1/2 tablespoon of the Smoky BBQ Rub. Cook until well roasted (1-2 hours). Set aside to cool.
  4. Increase oven to 180C. Roll pastry on a lightly floured surface to a 30cm circle then line a 26cm diameter straight sided tart tin and refrigerate for 30 minutes. Blind bake 15-20 minutes. Remove the baking beans and continue to bake until golden, approximately 8-10 minutes
  5. Cover the tart base with the roasted tomato. Whisk milk, cream, eggs and remainder of the Smoky BBQ Rub and pour over tomato. Dot with the olives and goat’s curd. Bake until golden and cooked through approximately 20-25 minutes. Set aside to cool and serve with a crisp salad
Jason Riches