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Tomato, goat’s cheese and ricotta tart
Serves 4-6 Starters and mains
Ingredients
- 375g ready-rolled puff pastry
- 3tbsp roasted pine nuts
- 2tbsp flat-leaf parsley, chopped
- 1tbsp large leaf basil, chopped
- 150g ricotta, drained
- 100g crumbly goat’s cheese
- 7-8 assorted seasonal or heirloom tomatoes, sliced
- 1tbsp extra virgin olive oil
Method
Preheat the oven to 220˚C/425˚F/Gas 7.
Cut the pastry into two pieces and lay on a large baking sheet. Bring about 1cm of the edge up and over to make a rough border, scatter with pine nuts and chill in the fridge for 30 minutes. Put the ricotta in a bowl, mix in the herbs and season with sea salt and freshly ground black pepper.
Spoon the mixture onto the pastries. Cut the rind from the goat cheese, cut into small pieces and lay on top of the ricotta. Lay the tomatoes over the ricotta and crumble over the remaining goat’s cheese. Spoon over the oil, season and bake for 20 minutes until the pastry is puffed and the cheese golden. Eat right away
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