Ricotta And Goat Cheese Tomato Tart


  • Purchased Puff pastry dough
  • 250 grams of Ricotta cheese
  • 125 grams of soft goat cheese
  • 125 grams of grated Parmesan cheese
  • ¼ cup of chopped basil leaves or parsley leaves
  • 1 egg beaten and fried
  • Black pepper
  • Himalayan pink salt
  • 1 egg yolk beaten for brushing dough

For Tart Topping:

  • 2 cups of sliced cherry tomatoes
  • 2 tablespoon of olive oil
  • 1 tablespoon of white vinegar
  • Fresh basil for garnishing purpose

Directions To Cook:

Set the oven to preheat at 200 degree Celsius temperature. Take 11-inch tart pan line it with your purchased pastry dough and trim its edges. Take a medium sized bowl. Add in the bowl the ricotta cheese, goat cheese, Parmesan cheese herbs, beaten eggs, Himalayan pink salt and the black pepper. Stir the mixture well. Now pour in the stirred ricotta cheese mixture on the prepared tart pan making it to cover the dough at the bottom. Now brush the dough bottom with egg yolk and bake the tart in preheated oven for 20 minutes at 200 degree Celsius.  Bake the mixture until the tart crust turns to golden and the ricotta mixture is set. When ready place the tart dish aside to make it cool at room temperature. In a small bowl put the tomatoes,  vinegar, olive oil  little Himalayan pink salt and black pepper  and stir it well to mix them  now spread the tomato mixture over the tart and garnish it with fresh basil leaves  tart is ready to serve .