Roasted Vine Tomato and Goat’s Cheese Tart.

I love tomatoes! I can easily eat a whole raw one with a pinch of salt and a sprinkle of white pepper. If my esophagus didn’t loathe me for it I would consume copious amounts! I saw the most stunning vine tomatoes in store yesterday and knew that I had to play around with them in the kitchen. I roasted the tomatoes in Balsamic vinegar, extra virgin olive oil and a good pinch of sea salt for about 20 mins to macerate and caramelize. As a new found friend recently said, “life’s too short to be making your own pastry” I purchased store bought pastry. I love this particular variation of butter puff pastry, the results are light, buttery and a bit flakey too. I oiled the tart tin with a tiny amount of oil and lined with parchment paper and placed the pastry inside,that I cut to size for the round tin. Brush with eggwash and assemble with the tomatoes and goat’s cheese and drizzle with the left over balsamic vinegar, olive oil and a pinch or two of sea salt flakes. 

Place in a pre-heated oven on 180 degrees C for 10 minutes and leave to cool on a wire rack. 

This past Sunday I attended a food photography workshop hosted by professional and renowned food photographer, Hein van Tonder from The Heinstirred blog, Francois Pistorius also a professional photographer and Isabella Niehaus a renowned stylist. I picked up so many nifty tricks and tools of the trade, I can’t wait to experiment and hopefully showcase everything I have learnt! To give you a little behind the scenes sneak peak I will be doing a full post on the workshop later in the week. So keep your eyes glued to Off Beet Blog 🙂 

I took the above photos just before 12:00 today. I love the warmth of the red vine tomatoes against the crisp green micro herbs. I love a good colour contrast! 

This week I’m on a prop and background sourcing mission, and with no such luck! I think I need to venture out to Cape Town soon! 

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