Ricotta And Goat Cheese Tomato Crostata

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Ricotta and goat cheese are combined to provide a creamy base layer for a topping of ripe, sweet Italian cherry tomatoes in this quick and easy crostata. I use a purchased whole-wheat puff pastry for my crust, but you could use whatever tart crust you prefer including puff pastry, cracker crust, or piecrust. Fresh herbs are essential, and you can substitute the tomatoes for any variety of ripe and flavorful type.

Ricotta, Goat's Cheese & Tomato Tart 1

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves 4 – 6


Purchased puff pastry crust (or other crust of choice, see notes above)

250 g Ricotta cheese

125 g Soft goat cheese

125 g Grated parmesan cheese

Handful of chopped fresh herbs (e.g. basil, parsley or mint)

1 large egg, lightly beaten and at room temperature

1 large egg yolk, beaten, for brushing on the pastry

Salt and pepper to taste

For the tart topping:

250 g sliced ripe and sweet Italian cherry tomatoes

3 tablespoons extra virgin olive oil

1 teaspoon white balsamic vinegar

Salt and pepper to taste

Fresh basil leaves to garnish


  1. Preheat oven to 200C (400F).
  1. Line an 11inch (26 cm) tart pan with your pastry dough, trimming the edges.
  1. In a bowl, stir together the ricotta, goat cheese, Parmesan, herbs, egg, salt and pepper.
  1. Spoon the ricotta mixture into your prepared pan, spreading to cover the bottom.
  1. Brush the border of the dough with the egg yolk, then bake the tart for 20 minutes, or until the ricotta mixture has almost set and the crust is golden brown.
  1. Cool to room temperature.
  1. While the tart is cooling, place the tomatoes, olive oil, vinegar, salt, and pepper into a small bowl, and stir to mix.
  1. Spoon the tomato mixture over the tart, garnish with fresh basil leaves, and serve.

Recipe developed by  Deborah Mele for Kuoni. See more Italian tomato recipes at http://www.kuoni.co.uk/italy/food-and-wine/tomato-recipe-ideas

Deborah Mele

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