Easy Tomato Tart

Serves 4
Time 1 hour


1 punnet mixed cherry tomatoes

1 sheet frozen puff pastry, thawed

½ cup ricotta cheese, room temperature

½ cup goats cheese, room temperature

1 spring onion, diced

Salt & pepper

2 tbsp extra-virgin olive oil

1 tbsp chives, chopped


Bake puff pastry to packet instructions. 

Preheat the oven to 160C. Place sliced tomatoes on a lined baking tray and bake for 50-60 minutes. 

In a bowl mix ricotta, goats cheese, spring onion, salt and pepper. Spread ricotta mix in the middle of puff pastry leaving a border.

Place roast tomatoes on a ricotta mix. 

Drizzle with extra virgin olive oil and chives.