Ardsallagh Goat's cheese, tomato and spinach tart
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Ingredients
225-285 g puff pastry
8 tbsp tomato fondue
225g spinach, string, blanched and refreshed
4 tbsp Parmesan cheese, grated
110g mature Ardsallagh Goats cheese
4 tbsp Tapenade
black pepper
extra virgin olive oilÂ
a few Tunisian olives
basil leaves, for garnish
Method
Preheat the oven to 180°C.
Roll out the pastry very thinly (ie, the thickness of a coin). Cut out into 7-8 inch rounds and perforate the surface all over with a fork. Spread each tart base with 2 tablespoons of tomato fondue and 1 teaspoon of tapenade. Then divide the spinach between the tarts. Place thin slices of goats cheese overlapping on top of the tarts. Transfer to a parchment lined baking sheet.
Cook for 10-15 minutes. Serve immediately with a drizzle of extra virgin olive oil and a few olives and a couple of basil leaves.
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