Lay the sheet of pastry out onto a baking sheet. Use a small sharp knife and score all the way around the pastry about 1/2 an inch in from the side. Try not to cut all the way through.
Pierce the pastry inside of the score line all over with a fork. This is limit the amount the base puff up during cooking.
Spread the sundried tomato puree over the base. You don't want it very thick, but just enough to flavour and moisten the pastry.
Using a teaspoon and your fingers drop small amounts of both the sobrasada and goats cheese evenly over the pastry, keeping to within the score line.
Holding the thin end of the rosemary sprig, pinch the needles off stalk and scatter over the tart.
Bake for 15-20 minutes or until the pastry is golden and cooked through.
Take out of the oven and scatter with watercress leaves and drizzle with honey.
Nutrition Facts
Sobrasada and Goat Cheese Tart
Amount Per Serving
Calories 650Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 16g100%
Cholesterol 11mg4%
Sodium 291mg13%
Potassium 48mg1%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 0g0%
Protein 13g26%
Vitamin A 260IU5%
Calcium 43mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.