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Cherry truss tomato and goat's cheese tarts
Cherry truss tomato and goat's cheese tarts
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delightful goat's cheese tarts perfect for effortless entertaining.
Ingredients:
  • 2 x 240g pkts cherry truss tomatoes
  • 3 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 4 zucchini, ends trimmed
  • 60ml (1/4 cup) extra virgin olive oil
  • 40.00 ml white balsamic vinegar
  • 250g fresh ricotta
  • 200g goat's cheese
Instructions:
  • Preheat your oven to 220°C. Line 2 baking trays with non-stick baking paper. Divide the tomatoes into 6 portions using scissors, then place them on one of the lined trays. Bake for 15 minutes or until tender.
  • Cut the pastry sheets into quarters, laying out 6 of the squares on the lined tray. Cut the remaining pastry into 2cm-wide strips. Arrange the strips around the edges of the pastry squares to create a border. Bake in the oven for 8 minutes or until puffed and golden. Take them out of the oven and gently press down the centers with a clean tea towel to form the cases.
  • Peel the zucchini into thin ribbons using a vegetable peeler. Heat 1 tablespoon of oil in a large frying pan over medium-high heat, then add the zucchini. Stir and cook for 2-3 minutes until golden. In a jug, whisk together the vinegar and remaining oil. Season with salt and pepper. Combine ricotta and goat's cheese in a bowl.
  • Divide the pastry cases on plates, fill each with ricotta mixture in the center, add zucchini and tomatoes on top. Drizzle with vinegar mixture and season with pepper before serving.

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