A quick, easy and very tasty evening meal perfect to make when you have a glut of tomatoes and eat with a crisp home grown salad.
225g Wholewheat flour
Rub the butter and flour together with your fingertips and add the pinch of salt. Keep rubbing until it reaches the consistency of coarse breadcrumbs then add the water little by little until you bind the dough together. Cover the dough in a bowl and place in the fridge to chill for at least 15 minutes. Roll out into individual or a large pastry case. It will need a quick blind bake for 10 minutes at 200C before making your filling.
10-12 cherry tomatoes (or any other tomatoes chopped into large chunks)
125g Goats CheeseTomato Puree (home made recipe will follow)
Smooth a layer of tomato puree on the base of the pastry case and sprinkle with oregano. Then layer with your tomatoes, crumbled goats cheese and basil and add salt and pepper to your taste. Bake in the oven at 200C for 10 minutes or until the cheese and tomatoes start to bubble and brown on top.
Serve warm with a crisp salad and home made dressing.