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Three cheese Kumato® tart Recipe

Entertaining

Quick & Easy

Family Fun

Light & Healthy

Mains

Prep Time

20 mins + 30 mins cooling
Cook Time

30 mins
Course

Lunch
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia 4

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ingredient_1=500g Kumato® tomatoes, sliced

ingredient_10=2 tbs sherry vinegar or red wine vinegar [[Dressing]]

ingredient_11=2 tsp honey [[Dressing]]

ingredient_2=½ cup flat leaf parsley leaves

ingredient_3=½ tsp dried chilli flakes

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500g Kumato® tomatoes, sliced
½ cup flat leaf parsley leaves
½ tsp dried chilli flakes
200g goat’s curd
200g piece fresh ricotta
60g parmesan, finely grated, plus extra to serve
375g packet frozen ready rolled puff pastry, thawed (we used Careme)
40g baby spinach leaves, to serve

Dressing

⅓ cup (80ml) extra virgin olive oil
2 tbs sherry vinegar or red wine vinegar
2 tsp honey

Featured products

Kumato® Tomatoes

Perfection Tomatoes

Method

Preheat the oven to 200°C fan forced. Once the oven has preheated place a large flat large tray into the oven to heat for 8 minutes.
Meanwhile, place the parsley into a food processor. Process until finely chopped. Add the chilli flakes, goats curd, ricotta and parmesan. Season with pepper. Pulse until well combined.
Unroll the pastry carefully and place on a large sheet of baking paper. Score a 2cm border around the edge, then score the border. Spread the cheese mixture over the pastry leaving the border free. Lift the pastry, still on the baking paper onto the hot tray and bake for 20 minutes.
Quickly open the oven door, carefully slide the baking paper out from the tart, so the tart is sitting directly on tray. Bake a further 10 minutes until the edges and base are golden and crisp. Remove the tart from the oven and set aside to cool for 30 minutes.
Arrange the sliced Kumato® tomatoes over the warm tart. Top with spinach. Whisk all the dressing ingredients together. Just before serving, spoon the dressing over the tart and sprinkle with extra parmesan. Cut into pieces and serve.

Preheat the oven to 200°C fan forced. Once the oven has preheated place a large flat large tray into the oven to heat for 8 minutes.
Meanwhile, place the parsley into a food processor. Process until finely chopped. Add the chilli flakes, goats curd, ricotta and parmesan. Season with pepper. Pulse until well combined.
Unroll the pastry carefully and place on a large sheet of baking paper. Score a 2cm border around the edge, then score the border. Spread the cheese mixture over the pastry leaving the border free. Lift the pastry, still on the baking paper onto the hot tray and bake for 20 minutes.
Quickly open the oven door, carefully slide the baking paper out from the tart, so the tart is sitting directly on tray. Bake a further 10 minutes until the edges and base are golden and crisp. Remove the tart from the oven and set aside to cool for 30 minutes.
Arrange the sliced Kumato® tomatoes over the warm tart. Top with spinach. Whisk all the dressing ingredients together. Just before serving, spoon the dressing over the tart and sprinkle with extra parmesan. Cut into pieces and serve.