Sometimes I get to write for other sites and this article appeared last year on Savour.ie, given the sudden emergence of the sun I thought this would be a good recipe to share.
As soon as there is a bit of heat in the sun and the days start to stretch in to long relaxed evenings my mind turns to summer flavours. Tomato’s, basil, olives, crisp green salads, fresh goats cheese and mozzarella all served on platters with bread or crackers and chilled rose.
The combination of tomato’s, tapenade and goat’s chefs smeared on a crust of bread, eaten while sitting in the sun is one of life’s easily achieved pleasures but I wanted to pull those flavours together in to something more structured, something good for a picnic lunch or a light supper. My first thought was a sandwich but as gluten free bread can be hit or miss I decided on a tart with a lovely crumbly butter crust, a layer of tapenade covered in with a creamy goats cheese mousse all topped with roasted cherry tomato’s.
If you are nervous about making gluten free pastry it is good to know that the flours that are available now make it much less of a panic inducing chore than it used to be. This all butter pastry made with a whole egg comes together easily and bakes beautifully. You could make your own tapenade but to make life easy I picked up a fresh tub in the market while getting the tomato’s and parsley, as long as you use one that is good quality the tart will be fine. If you are not a fan of olives you can substitute pesto.
9 inch gluten free pastry shell
6 ounces of Doves Farm gluten free plain flour
3 ounces of cold salted butter
1 large egg
Butter a 9 inch loose bottomed tart tin
- put the flour in a clean chilled bowl
- grate or slice in the cold butter and using your finger tips rub the butter in to the flour until you get the consistency of fine bread crumbs
- beat the egg with a fork in a small bowl and add to the flour, mixing with a knife, use enough of the egg to bring the dough together
- wrap the dough in cling film and leave in the fridge to chill for at least an hour
- preheat the oven to 180, Gas 4, 350f
- remove the dough from the fridge and taking it from the cling film press it in to the buttered tin using your fingers
- trim around the edges but leave enough of the pastry above the edge of the tin to allow for the fact that the pastry will shrink while baking
- line the pastry shell with foil or baking parchment and fill with baking beans
- bake on the top shelf of the oven for 15 minutes and then remove the shell from the oven. Lift the foil and beans out of the par baked she’ll and brush the pastry with egg wash.
- return the pastry shell to the oven, on the middle shelf for a further 15 minutes until nicely browned
- leave the baked pastry shell to cool in the tin
- slice the cherry tomato’s and toss them in a spoon of olive oil
- place the tomatoes, cut side up on an oiled tray and sprinkle with sea salt.
- place the tomato’s on the top shelf of the pre heated oven for 15 minutes. To be super efficient you can roast the tomato’s on the top shelf while the pastry is baking for its final fifteen minutes on the middle shelf.
- after fifteen minutes remove the tomato’s from the oven and leave to cool on the tray
While the pastry shell and tomatoes are cooling make the goats cheese mousse
Goats Cheese Mousse
8 ounces of goats cheese at room temperature
1/4 cup of crewm
1 ounce of grated parmesan
a good handful of parsley finely grated
salt and pepper to taste
- place the goats cheese in a bowl with the parsley and parmesan.
- pour in half of the cream and using a mixer beat together, adding more cream to make a smooth mousse. You don’t want the mousse to be too soft or it won’t hold its shape when you slice the tart
- add slat and peeper to taste and place in the fridge to chill
To construct the tart
- Take the cooled tart shell and smear the base with tapenade
- Remve the mousses from the fridge and beat with a wooden spoon to soften, spoon the mousse in to the tart and spread gently over the tapenade with a flat knife
- carefully place the cooled roasted tomato’s in a circle on top of the mousse
When you are ready to serve remove the tart form the loose bottomed tin and transfer to your serving plate. Serve at room temperature with a crisp green salad simply dressed and a chilled glass of wine.