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Tomato and goat's cheese tart

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Made with tomato and goat's cheese, this savoury tart makes for a delicious vegetarian meal. Sneak in some extra veggies this week and give this tasty dish a go!

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Tomato and goat's cheese tart


  • 1½ sheets (25cm) frozen ready rolled puff pastry, thawed
  • 1 red capsicum, seeded, quartered
  • 1 yellow capsicum, seeded, quartered
  • 1 cup (240g) fresh ricotta
  • 120g pkt goat’s cheese
  • ¼ cup (65g) basil pesto
  • 2 truss tomatoes, thickly sliced
  • 400g punnet mixed medley tomatoes, thinly sliced
  • 1 tbs extra virgin olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp finely chopped thyme
  • Thyme sprigs, to serve
  • Basil leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. 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. Step 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. Step 3

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