Tomato, Pesto and Goat's Cheese Tart

By Sunday, September 15, 2013

This is a fabulous recipe to make for a dinner party as it looks sophisticated and the flavour is all there, yet it actually requires very little time and effort! It can also be made in advance and placed in the oven just before serving. The sweet cherry tomatoes soften beautifully in the oven and work brilliantly with the goats cheese, which develops a satisfying crust during the bake yet remains deliciously soft in the middle. The pesto pulls the whole dish together, adding yet more colour but also adding punch and cutting through the richness of the dairy. 

Serves 8

You will need:

1 1/3 sheets of puff pastry
8 thick slices of goat's cheese (about 200g)
200g cherry tomatoes, cut into thick slices
150g ricotta
50g pesto
fresh basil to garnish
salt and pepper

Begin by preheating the oven to 180 degrees/ gas 4. Cut the pastry into 4 rectangles and place on top of a baking tray covered with greaseproof paper. Score 2 cm in from the edge of each bit of pastry and then prick the smaller rectangle a few times with a fork to prevent it from rising during the bake. 

Generously spread a layer of ricotta over the inside rectangle of each bit of pastry. Place two pieces of goat's cheese per pastry and arrange four slices of tomato on every piece of cheese. Drizzle pesto over the tomatoes and a bit over the ricotta. Season well with salt and pepper. 

Place in the oven for 20-25 minutes until the pastry has risen well and is golden. Cut each rectangle in half and decorate with the fresh basil. Serve and enjoy! 

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