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Tomato Tarts with heirloom Tomatoes

Heirloom Tomato Tarts with Bacon and Goats Curd

These make a delicious small bite or lunch. Goat curd is available at a deli or cheese shops or some supermarkets. If you can't find goat curd and a bit of cream to goat cheese and stir so you can spoon it
Servings 6



  • 300 gm flour
  • 150 gm butter cubed
  • 1 whole egg
  • 60 ml cold water OR enough to measure up to 100 ml, beaten together


  • 100 gm goat curd
  • 150 ml thickened cream
  • 1 whole Egg large
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt to taste
  • 250 gm bacon with out rind
  • 300 gm heirloom tomatoes
  • 40 ml olive oil


  • Oven temperature 180 C/ 350 F
  • Put the flour and butter into the food processor. Process until the mixture resembles breadcrumbs.
  • Add the egg water mixture ( leaving 1 Tablespoon behind- you can always add more but you can't take it out) and pulse. Only add the remainder of the egg if the mixture still looks dry. Process until a ball forms. ( a very wet pastry is not crispy)
  • Turn out and rest minimum 1/2 hour or overnight.
  • Roll out to 2mm thick and line small tart cases or 1 large 20 cm tin. Rest again, up to 20 min ( or freeze 10 min)
  • Bake the cases blind till golden.
  • Cut the bacon into 5-6 cm pieces and saute till crispy drain and keep warm.
  • Put the tomatoes into the oven and roasted on 180 C/350 F ( this could be at the same time as the tart cases) until just cooked ( approx 10 min or until just bursting).
  • Once the pastry and tomatoes are roasted turn the oven down to 160 C/ 340 F.
  • Mix the curd, egg and thickened cream in a bowl with seasoning until well combined.
  • Spoon some of the mixture into the tart cases filling almost to the top. Bake for approx 20 min or until just set.
  • Serve these tarts with beetroot relish.
  • To vary, you could add parmesan to the curd mixture,or chopped soft herbs.
  • Serve with or without bacon .