Mandy Hall’s Savoury Tart with Woodside Chevre

Our friend Mandy Hall has been kind enough to create delicious, comforting seasonal

recipes from her home while we are all isolating.

All her recipes use South Australian ingredients, and all ingredients are readily available

online or in the supermarket.

Thanks Mandy we love you!

This recipe uses our goat Chevre. Made from fresh local goat milk sourced from

Towerview and Oskjberg goat dairies, we make chevre several times a week so the product

is always fresh, just the way we like it.

Our Chevre has a mild flavour, with almost a lemony tang; this comes from the acid in the

cheese.

Ingredients:

  • A thick square of savoury pastry; you could use shortcrust or 2 x puff pastry sheets.
    • Or make your own! For this recipe I made a square of sour cream shortcrust pastry, roughly 28 cm x 28 cm
  • 1 small Zucchini – very thinly sliced in circles
  • 1 small Red onion – very thinly sliced
  • salt and pepper to season
  • 3-4 fresh Thyme stalks – leaves removed and stalks discarded
  • 1 x 150g block Woodside Cheese Wright’s Chevre
  • 300-400g of any fresh Tomato, thinly sliced
  • Olive oil to drizzle
  • 1 egg beaten to brush pastry

Directions:

Preheat Oven to 175 degrees Celcius – fan-forced.

On a sheet of baking paper, roll out your pastry to a nice even thickness (approx 1 cm or just under).

(I lay a dinner plate down on the pastry and gently push to get a rough guide and to make sure I leave space around the edges to fold in, remove the plate, gently prick the pastry with a fork, all over the surface within the round area)

Place pastry on baking paper onto your cooking tray.

Season the pastry with salt and pepper, and scatter small chunks of Chevre ( fingernail size) over the surface.

Lay out the red onion, then zucchini, gently pressing down & staying within your circle, sprinkle with some fresh thyme.

Next, lay out your sliced tomatoes, some overlapping, some not and then scatter large chunks of Chevre, sprinkle with more Fresh Thyme, and drizzle over olive oil.

Fold the edges of the pastry in to make your desired shape, brush with some beaten egg.

Place tray into the oven and bake for 30 mins, it’s a good idea to turn the tray halfway through baking.

Serve Hot or Cold and enjoy with love!

  • Mandy Hall’s Tomato, Zucchini and Chevre Tart

    A square of savoury pastry, salted, oiled, peppered and chevred

  • Lay out red onion and zucchini rounds, sprinkle with fresh thyme

  • Add sliced tomato, chunks of chevre, fresh thyme and olive oil

  • Bake in 175 degree oven for thirty minutes

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Recipe by Mandy Hall: MasterChef 2019 contestant, Cook, Fermenter, Food Waste Fighter!

We’d love you to share this with your family and friends and help support small producers