Goats cheese and sugar-roasted tomato puff pizza

For a stylish vegetarian dish try Tony Tobin's puff pastry creation, topped with roasted tomatoes and goats' cheese
By Tony Tobin
Goats cheese and sugar-roasted tomato puff pizza
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

main

  • 350 g puff pastry
  • 2 small goats' cheese, halved
  • 6 tbsp olive oil
  • 8 small tomatoes, on the vine
  • 1 tsp caster sugar
  • 225 g fresh spinach
  • 1 tsp thyme, leaves only
  • 2 tbsp balsamic vinegar
  • 1 small bunch wild rocket

Method

1. Preheat the oven to 220°C/gas 7.

2. Roll out the puff pastry to a 30cm wide circle, 1/2cm thick. Place the pastry circle on a greased baking sheet.

3. Press down onto the pastry circle with a large pan lid, forming a 1cm border (like a vol-au-vent).

4. Bake the puff pastry circle for 8-10 minutes until golden brown.

5. Meanwhile, place the goats' cheese in a baking dish, drizzle with 3 tablespoons of olive oil and bake alongside the pastry for 4 minutes.

6. Place the vine tomatoes in a baking dish, drizzle with the remaining olive oil and bake alongside the cheese for 4 minutes.

7. Remove the roast tomatoes from the oven and drizzle again with balsamic vinegar and sprinkle with thyme.

8. Wilt the spinach in a frying pan and cook over medium heat for 2-3 minutes, or until the spinach has wilted. Season with salt and freshly ground pepper.

9. Place the pastry circle on a warm serving plate. Spoon the spinach over the pastry disc and top with the goats' cheese and tomatoes. Sprinkle with the rocket and serve at once.

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