Food to go: Tomato and goats cheese tart by Fran Warde

This is a very modern way of eating. Since we all lack time, we have to utilise it cleverly, so sitting on a train or taking a walk while snacking is becoming increasingly common. But food taken on the hoof can be a treat.

Tomato and Goats’ Cheese Tart

Oh, how I love this tart — the crumbly, flaky texture of the puff pastry, the finely sliced onions and roasted tomatoes, then melted goats’ cheese binging them altogether. Puff pastry can be bought frozen or from the chiller cabinets. It even comes pre-rolled for the super-busy person. I think it’s always worth having a packet in the freezer as it is very versatile and can be quickly made into savoury or sweet tarts.

Serves 4

375g ready-made puff pastry

2 onions, sliced

200g roasted baby tomatoes

150g soft, rindless goats’ cheese, crumbled

2 tbsp olive oil

1 tsp caster sugar

sea salt and freshly ground black pepper

you will also need a baking sheet, lightly oiled, and a saucer, 15cm diameter

Put the tomatoes on the baking sheet and cook in a preheated oven at 130C/250F/gas mark 1 for 1 hour.
Roll out the pastry for the tart and cut 4 circles, using the saucer as a template. Transfer to the baking sheet. Prick the pastry all over with a fork.
Bake in a preheated oven at 190C/375F/gas mark 5 for 15 minutes, then remove from the oven, but leave the oven at the same temperature.
Put the sliced onion in a bowl with the tomatoes, goats’ cheese, olive oil, sugar, salt and pepper and mix well. Divide the mixture between the pastry bases, spreading it evenly over the top and pushing down gently.
Return the tarts to the oven and cook for 20 minutes, then reduce the heat to 180C/350F/gas mark 4 and cook for a further 15-20 minutes, until lightly browned. Serve hot or at room temperature.

Source: eat drink live by Fran Warde (Ryland, Peters and Small)