Watercress, basil salad with red wine vinegar dressing. A delightful appetiser with contrasting textures and tastes.

Ingredients

Pastry

1.2 kg plain flour
600 g butter
30 mL white wine vinegar

Tomato and Goats Cheese filling

18 heirloom tomatoes
80 mL extra virgin olive oil
1 bunch thyme
60 mL red wine vinegar
500 g goats cheese
1 bunch basil Leaves
1 bunch watercress

Olive Tapenade

300 g black kalamata olives
6 anchovy fillets
50 g capers
½ bunch thyme
60 mL olive oil
1 Lemon – juiced

Balsamic Reduction

200 mL balsamic vinegar
80 mL honey
2 punnets micro herbs

Makes: 15 serves