Tomato and goat's cheese tart

Delicious Tomato and goat’s cheese tart Recipe

Serve this cheesy, vegetarian tart for a tasty lunch or brunch.
Tomato and goat's cheese tart
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.


  • 1 1/2 sheets (25cm) frozen ready rolled puff pastry, thawed

  • 1 red capsicum, seeded, quartered

  • 1 yellow capsicum, seeded, quartered

  • 1 cup (240g) fresh ricotta

  • 120g pkt goat’s cheese

  • 1/4 cup (65g) basil pesto

  • 2 truss tomatoes, thickly sliced

  • 400g punnet mixed medley tomatoes, thinly sliced

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon thyme, finely chopped

  • Thyme sprigs, to serve

  • Basil leaves, to serve


  • Step 1

    Preheat oven to 220C. Line a 23cm fluted tart tin with removable base with the pastry. Use a small sharp knife to trim the edge. Use a fork to prick the base. Place on a baking tray. Bake for 20 mins or until golden brown and puffed. Remove from oven. Use a towel to lightly press pastry base to flatten.

  • Step 2

    Meanwhile, preheat a grill on high. Cook capsicum, skin-side up, under grill for 8-10 mins or until charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 mins to stand. Peel and cut into thick strips.

  • Step 3

    Place the ricotta and goatÂ’s cheese in a food processor and process until smooth. Season with salt and pepper.

  • Step 4

    Transfer the pastry base to a serving plate. Spread the base evenly with pesto. Spoon the ricotta mixture over the base. Top with the capsicum and tomato. Combine the oil, vinegar and chopped thyme in a small jug. Season with salt and pepper. Drizzle over the tomato mixture. Sprinkle with the extra thyme sprigs and basil leaves.

User Review
0 (0 votes)