Everyone likes a tart? Me specially, you can insert your own joke here. This recipe started off as a sweet recipe in The Hairy Bikers book, but I have changed it up to use some really nice tomatoes I had in the fridge.
You need to make sure your tomatoes are fresh and firm, if they are a little too soft they will release too much water as they cook giving you a pasty that not only has a soggy bottom but a soggy top as well. Also use only dried herbs as they rehydrate during cooking.
Finely dice up a your red chillies, I like to de-seed and remove the pith from my chillies. The seeds are not where the heat is but the white connective growth that holds the seeds in place really packs a punch. I like to be able to taste my food not have my head blown off.
Add the water and honey along with the chopped chillies into a small saucepan. Gently simmer for 5 to 10 mins, this makes a sweet, warming jam like dressing without the fire you might expect. Put this aside to cool, you will need it when the tart is finished.
Put the Oven on at 190C Fan /170C/ 325 F/ Gas Mark 5. Slice the tomatoes into discs of about .75 cm thick. I am using a mandolin but you can just as easily use a sharp knife. Cut the tube shaped pack of goat cheese into rounds of about half a cm thick.
I’m using a bottle of coconut oil, olive or any other vegetable oil would do fine. Do not use sesame or walnut oil as they are far to strong tasting for this.
On to the oiled pastry sprinkle a little garlic powder and some dried herbs. Next layer up your tomatoes, you can be a neat or as random as you chose for this the final look is entirely up to you.
Intersperse the tomatoes with slices of goat cheese and you are ready to bake. Slide the tray into the oven for 20 mins, but keep an eye on it, you want the edges to go nice and golden brown , crisp but not burned.
Slice the tart into 4 , dress each slice with the chilli jam and serve with a nice crisp salad and a glass of dry white wine.