The Crazy Kitchen: Sun Dried Tomato & Three Cheese Tart

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Wednesday, 3 July 2013

Sun Dried Tomato & Three Cheese Tart

This is one of those recipes that every time I make I wonder why I don't make it more often. Everyone loves it, it's simple to make and takes under half an hour. I always use ready rolled puff pastry, life is too short to be faffing with a block of puff pastry trying to roll it into a rectangle. Using a ready rolled sheet means that it's just the right thickness, is just the right size to fit my baking sheet and is just enough to feed all of us. Of course, because there is no waste also means that there is a downside of having no scraps leftover that can be baked and dipped in chocolate sauce.

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Sun Dried Tomato & Three Cheese Tart - serves 4/5

320g Ready rolled Puff Pastry sheet
250g Ricotta
50g Sun dried tomato pesto
100g Cheddar cheese, grated
50g Pecorino Romano cheese, grated
25g Sun dried tomatoes
6 Cherry tomatoes
Fresh Oregano
  • Lay the pastry onto a greased / lined baking sheet
  • Mix the ricotta with the pesto & spread over the pastry, leaving a 2cm gap around the edge
  • Sprinkle over the grated cheeses, tomatoes and Oregano
  • Bake in a preheated 200 C oven for approximately 20-25 minutes, until the pastry is golden and the cheese is bubbling
  • Serve hot or cold


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