Oven dried tomato, spring leek & goat cheese tart

Chef, Jason Parsons shares an oven dried tomato recipe and shares how to incorporate it into a spring leek and goat cheese tart recipe.

2 cups

oven roasted tomatoes

3 bunches

spring leeks, cut into 1 1/2 inch spears

2 cups

soft goat cheese

16 cloves

black garlic, can be left out if not available

1/2 cup

roughly ripped soft herbs, mint, tarragon, dill, fennel, ferns, basil

whole eggs

1 cup

milk

1 1/2 cups

10% cream

To taste

fine salt

To taste

white pepper

blind baked tart shells, 10 inch in size

whole, Heirloom tomatoes, choice a mixture of red, yellow, orange

Pristine Soya Bean oil, can sub extra virgin olive oil

Fresh rosemary, chopped

Fresh thyme, chopped

Fresh oregano, chopped

Black pepper, cracked

Arrange the oven dried tomatoes, blanched leek spears, fresh herbs, goat cheese and black garlic into the blind baked tart shells.
In a bowl mix the eggs, cream, milk and season with fine salt and ground white pepper. Gently pour the mix over the tarts until they are ¾ quarters full and then bake in a 350°F preheated oven. Allow to bake for approximately 20 to 25 minutes, until the mixture is just set.
Remove from the oven and allow cooling on a wire rack. Once at room temperature remove the tart from the ring mold and either serve at room temperature or return to the oven for 5 minutes to serve hot.

Cut the tomatoes into small wedges and place on a wire rack over a baking tray skin side down. Drizzle each tomato with the soya bean oil followed by the herbs, salt and pepper
Place the tray in a 200°F oven and allow them to slowly dry. If you have convection oven turn on the fan. This will speed up the process. Timing will vary depending on the oven.
The ripeness of the tomatoes, use of fan or not but what you are looking for is a prune like appearance. The tomatoes should not be completely dried. Once they are ready, cool and store in a sealed container until ready to use.