Tomato and tarragon puff pastry tart

Served with pomegranate molasses for a refreshing fruity crunch

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40 minutes
Serves 6
1 of 5 a day

Nutrition: Per serving

Kcal248
Fat13.6g
Salt0.4g
Sugar4.1g

Recipe by: Ryan Riley | Chef

This dish tastes as good as it looks! The pomegranate molasses adds a nice sweet hit which complements the natural flavours of the tomatoes. Using lighter puff pastry also provides a lower saturated fat option.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Recipe for people living with cancer

Ingredients

50g soft goat’s cheese
100g low-fat plain yoghurt
1 x 320g pack ready-rolled light puff pastry
400g mixed-colour small cherry tomatoes, halved
1 tablespoon olive oil
4 large fresh tarragon sprigs, leaves picked and roughly chopped
Freshly ground black pepper, to taste
1 lemon, zest and juice
1 tablespoon pomegranate molasses

Method

Preheat the oven to 200ºC/Fan 180ºC.
Whip the goat’s cheese and yoghurt together until combined. Unroll the pastry (including its baking paper) on a baking sheet and spread the whipped goat’s cheese mixture evenly over the surface, leaving a 1cm border all the way around the edge.
In a bowl, toss the tomatoes with the oil, season with black pepper, and add the tarragon. Toss together, then spread evenly over the goat’s cheese mixture. Bake for 25 minutes, until the tomatoes have cooked down and the pastry is crisp.
Remove from the oven and sprinkle over the lemon zest and juice. Drizzle lightly with the pomegranate molasses and serve.