Tomato and goats cheese tart

Recipes / Vegetarian

Serve this cheesy, vegetarian tart for a tasty lunch or brunch.

Recipe «Tomato and goats cheese tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 sheets frozen ready rolled puff pastry, thawed, 1 red capsicum, seeded, quartered, 1 yellow capsicum, seeded, quartered, 1 cup fresh ricotta, 120g pkt goat's cheese , 1/4 cup basil pesto, 2 truss tomatoes, thickly sliced, 400g punnet mixed medley tomatoes, thinly sliced , 1 tbsp extra virgin olive oil, 2 tsp balsamic vinegar, 1 tsp thyme, finely chopped, Thyme sprigs, to serve, Basil leaves, to serve.

Ingredients:

  • 1 1/2 sheets frozen ready rolled puff pastry, thawed 
  • 1 red capsicum, seeded, quartered 
  • 1 yellow capsicum, seeded, quartered 
  • 1 cup fresh ricotta 
  • 120g pkt goat's cheese 
  • 1/4 cup basil pesto 
  • 2 truss tomatoes, thickly sliced 
  • 400g punnet mixed medley tomatoes, thinly sliced 
  • 1 tbsp extra virgin olive oil 
  • 2 tsp balsamic vinegar 
  • 1 tsp thyme, finely chopped 
  • Thyme sprigs, to serve 
  • Basil leaves, to serve 

Instructions

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