Ingredients

The following ingredients have 2 Servings
  • 1 packet pre-rolled puff pastry
  • 250 g | 9ounces | 1 cup ricotta cheese
  • 200 g | 7 ounces | 3/4 cup feta cheese (crumbled)
  • 3-4 ripe vine tomatoes (sliced thinly)
  • 1 tbsp olive oil + extra to drizzle on tarts
  • 1 tbsp finely chopped chives + extra to sprinkle on tarts
  • 2-3 tbsp finely grated Grana Padano (Parmesan)
  • or a vegetarian hard cheese (optional)
  • salt and freshly ground pepper to season

Instruction

  • Preheat the oven to 200C (400F).
  • Mix the ricotta, feta, olive oil and chives together in a bowl.
  • Unroll the puff pastry but keep it on the paper it is wrapped in. Place on a large baking tray and slice in half or in quarters if you wish to make smaller tarts.
  • Space the pieces slightly apart on the tray.
  • Score a small border around the edges of each piece with a knife and then prick within the border with a fork.
  • Bake for 12 minutes or until puffed and golden.
  • Press the middle of the tarts to flatten. Gently spread the cheese mixture within the border of each tart, filling edge to edge.
  • Add the tomato slices, overlapping them slightly and sprinkle with the grated cheese.
  • Drizzle with a little olive oil and season with salt and pepper.
  • Return to the oven for 8 minutes, or until the tomatoes are slightly softened.
  • Sprinkle with chopped chives and serve immediately.