Cherry truss tomato and goats cheese tarts

A dream to prepare, these gorgeous goats cheese tarts are great for easy entertaining.

Recipe «Cherry truss tomato and goats cheese tarts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 240g pkts cherry truss tomatoes, 3 sheets frozen ready-rolled puff pastry, just thawed, 4 zucchini, ends trimmed, 60ml extra virgin olive oil, 2 tbsp white balsamic vinegar , 250g fresh ricotta, 200g goat's cheese .

Ingredients:

• 2 x 240g pkts cherry truss tomatoes 
• 3 sheets frozen ready-rolled puff pastry, just thawed 
• 4 zucchini, ends trimmed 
• 60ml extra virgin olive oil 
• 2 tbsp white balsamic vinegar 
• 250g fresh ricotta 
• 200g goat's cheese 

Instructions

1. Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper. Use scissors to divide the tomatoes into 6 portions. Place on 1 lined tray. Bake in oven for 15 minutes or until tender.
2. Cut pastry sheets into quarters. Place 6 pastry squares on the remaining lined tray. Cut remaining pastry into 2cm-wide strips. Place pastry strips on edges of pastry squares to create a border. Bake in oven for 8 minutes or until puffed and golden. Remove from oven and use a clean tea towel to gently press down centres of the pastry to form cases.
3. Meanwhile, use a vegetable peeler to slice the zucchini lengthways into thin ribbons. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the zucchini and cook, stirring, for 2-3 minutes or until golden. Whisk together the vinegar and remaining oil in a jug. Season with salt and pepper. Combine the ricotta and goat's cheese in a bowl.
4. Divide the pastry cases among serving plates. Spoon ricotta mixture into the centre of each pastry case. Top with zucchini and tomatoes. Drizzle over the vinegar mixture and season with pepper to serve.