Tomato & meatball tart

The tomatoes:

Cut the tomatoes in to quarters and put them in a large bowl. Add a splash of olive oil, a splash of balsamic vinegar, and a pinch of salt and pepper. Stir the tomatoes and then let them sit for at least an hour. After letting them sit, strain the tomatoes and save the juice. Set both to the side for later.

note: If you want your pastry to stay dry you might want to remove the seeds from the tomatoes. I was being lazy and didn’t so the pastry was a bit soggy…but it still tasted great.

The meatballs:

Add all of the meatball ingredients to a large bowl. Mix it up with your hands, and then roll the mixture into very small meat balls. Add a bit of olive oil to a cast iron pan and fry them for a few minutes. It’s ok if they’re not completely done as they’ll be put in the oven, but you do want them to be brown on all sides.

Pre-heat the oven to 375F.

Roll out your puff pastry on to a cookie sheet. Place the tomatoes in the middle of the pastry, and then put the meatballs on top of the tomatoes. Fold the edges of the pastry up over the tomatoes leaving an open square in the middle. Brush the pastry with 1 beaten egg.

Bake for 20 minutes and then crumble the goats cheese on top of the tomatoes and meatballs. Bake for a further 5 minutes. Whilst the pastry is finishing in the oven, take the juice left over from the tomatoes and put it in a small sauce pan. Reduce the juice. Remove the pastry from the oven and drizzle it with the reduction. Serve.