Tomato and 3 cheese tarts
Whip up these cheesy savoury tarts for a tasty lunch or dinner option. Made using in-season tomatoes and three types of cheese, they’re delicious served warm or cold the next day.
Note: + Cooling & 45 mins chilling time
- 4 small vine-ripened tomatoes, cut crossways into 1cm-thick slices
- 3/4 cup (180g) ricotta
- 135g drained marinated fetta
- 3 Coles Australian Free Range Eggs
- 1/2 cup (125ml) milk
- 1 tsp finely grated lemon rind
- 1 tbs pistachio dukkah
- 1 tsp honey
- 1 tbs extra virgin olive oil
- 1 1/4 cups (185g) plain flour
- 100g chilled unsalted butter, chopped
- 1/3 cup (35g) walnut halves
- 1/2 cup (40g) coarsely grated parmesan
- 1 Coles Australian Free Range Egg
To make the parmesan pastry, place flour, butter, walnut and parmesan in a food processor. Season. Process until mixture resembles fine breadcrumbs. Add the egg and process until dough just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
Lightly grease four 1-cup (250ml), 3cm-deep, 10cm (base measurement) tart tins with removable bases. Coarsely grate the pastry. Divide among the tins and press into the base and side of each tin. Trim the excess pastry. Place in the fridge for 15 mins to rest.
Preheat oven to 200°C. Line the pastry cases with baking paper and fill with baking weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice and bake for a further 5 mins or until the pastry is golden and dry to the touch. Reduce oven to 180°C.
Use paper towel to pat the tomato slices dry. Place the ricotta, fetta, eggs, milk and lemon rind in a clean food processor. Season. Process until smooth. Place 1 slice of tomato in the base of each pastry case. Pour the ricotta mixture evenly over tomato in the pastry cases. Top with the remaining tomato slices.
Bake for 25 mins or until the filling is set and tarts are golden. Cool slightly.
Arrange the tarts on a large serving platter. Sprinkle with the dukkah and drizzle with honey and oil.
Serve with mint sprigs, baby rocket leaves and lemon wedges