Delicious Food And Cocktail Recipes Prepared By Our Masters

Emirates One&Only Wolgan Valley

Tomato Olive and Goat's Cheese Tartlets recipe

Smoked Tomato, Olive and Goat's Cheese Tartlet

 Tomato Olive and Goat's Cheese Tartlets recipe

A recipe curated by Neil Perry AM, for the recent MasterCard Appetite for Paradise Weekend 


Tart Shell:

  1. In the mixing bowl using the hook, combine the flour, butter and salt 
  2. Mix on low speed until the butter is rubbed through the flour
  3. Add water and mix until it barely comes together
  4. Friazer on bench until smooth.

Tomato Filling:

  1. Hang the goats curd overnight to remove any excess whey, season with salt and white pepper and put into a piping bag
  2. In a bowl, mix the tomatoes and oil
  3. Arrange the tomatoes on a cake rack, cut side up
  4. Place the cut garlic in the bowl and coat in the residual oil and place one small piece on top of each tomato 
  5. Sprinkle the thyme leaves over the tomatoes and season with sea salt and fresh cracked pepper
  6. Place high over a fire, ensuring dehydration occurs but not cooking, allow to dehydrate for 3 to 4 hours depending on heat
  7. The tomatoes should look a little shrivelled up around the edges but still be juicy
  8. Finish tart with a quality extra virgin olive oil and micro basil leaves.

Dried Black Olives:

  1. Place with tomatoes to dry out and impart a smoke flavour
  2. Place in dehydrator overnight, until very dry
  3. Chop finely on a dry chopping board.


Tart Shell:
500g plain flour
150g butter
120g water
5g salt

Tomato Filling:
40g olive oil
2 cloves of garlic
1Ž4 bunch of picked thyme leaves
1 punnet of cherry tomatoes
Sea salt and white and black pepper

Dried Black Olives:
8 black olives pitted

Discover a unique Blue Mountains culinary philosophy