Tomato tarts with glazed goat’s cheese and radish salad

Ingredients
(Makes 4 individual tarts)
2 thick slices of hard goat’s cheese (80g) (eg: Crottin de Chavignol or Golden Cross) ? is enough for each

200ml olive oil
2 sprigs of thyme
2 sprigs of rosemary
2 garlic cloves
100g puff pastry (available in good supermarkets)
8 plum tomatoes
2 egg whites
10g radish salad (see recipe)
1 tsp balsamic vinegar
2 tsp basil oil (available in good supermarkets or use olive oil)
a little truffle oil mix (1 part truffle oil to 9 parts olive oil)
1/ 2 lime juice
Salt and freshly ground pepper

Method
Mix the oil, thyme, rosemary and garlic in a dish, put in the goat’s cheese and leave to marinate in the fridge overnight. 
Take out the cheese and pat dry. Strain the marinade and reserve the oil for the salad dressing.
Roll out the puff pastry to approximately 5 mm/ 1/ 4 in thick. Using a 14 cm/ 5 in  pastry cutter, cut it into 4 discs.
Prick them all over with a fork and leave to rest in the fridge for at least 20 minutes.
Preheat the oven to 200º C/400º F/Gs Mark 6.
Brush the pastry discs with egg white to stop it from going soggy during cooking.
Slice the tomatoes and arrange them in a neat ring on top of the pastry discs, then season with salt and pepper.
Bake in the oven for about 20 minutes, until the bases are nice and crusty.
Heat the grill (broiler).
Place the goat’s cheese under the hot grill (broiler) until lightly browned and heated through (check to make sure: the cheese often looks very brown, but it is not hot inside; if necessary, place it in the oven for a few minutes to heat through).
Remove the tarts from the oven, brush lightly with the truffle oil mix and top each one with a slice of goat’s cheese.
Mix the lime juice with the reserved oil from the marinade, and season with salt and pepper.
Toss the radish salad in this dressing, and arrange it on top of the goat’s cheese. Drizzle a little basil oil and balsamic vinegar around the tarts, and serve.
Radish Salad

Ingredients
(Makes 4 portions)
5gm of Julienne of Spring Onions
5gm of Julienne of Sweet Carrots
5m of Julienne of Radish
5gm of Picked leaves of Flat Parsley or Coriander

Method
Cut all ingredients in 6cm thin stripes. Put the julienne in ice water for 1 hour. Remove from the water and strain the water off. Pad it with a kitchen cloth.