3 cheese puff pastry roasted tomato and basil tart




  • 350g block puff pastry
  • 2 eggs, beaten (Le Naturelle)
  • 350g mixed yellow and red cherry tomatoes
  • 4 red tomatoes
  • 2 tbsp. olive oil (Olitalia)
  • 2 tsp garlic granules
  • 1 tsp oregano
  • Salt and pepper to taste
  • 1 x 250g tub ricotta (Galbani)
  • 1 x 200g tub mascarpone cheese (Galbani)
  • 100g grated Grana cheese (Galbani)
  • 1 bunch fresh basil leaves


Cut ¾ of the cherry tomatoes in half and place on a baking tray cut side up. Place the whole tomatoes on the tray too. Thickly cut the large tomatoes and place onto the tray. Drizzle with olive oil and sprinkle over the garlic granules and oregano and season well with salt and pepper. Bake in the oven with the puff pastry for 15 minutes. Remove from the oven.

Next, roll out the puff pastry on a floured work surface. Cut out a large heart shape. Place onto a lined baking sheet and prick all over with a fork. Brush all over with the beaten egg. Cut a strip of pastry to go all around the edge and press it on firmly. Allow the pastry to sit for 10 minutes then bake it in the oven at 200°C for about 20 minutes or until nearly cooked. Meanwhile, place the ricotta, mascarpone, grated grana and remaining beaten egg in a bowl and season well with salt and pepper. Chop 6 large basil leaves, add to the bowl and mic together. Remove the almost cooked pastry heart from the oven and quickly spread over the 3 cheese filling. Decoratively lay on the roasted tomatoes, pressing into the filling. Place back into the hot oven and cook for 10 minutes. Remove from the oven and serve either hot or cold decorated with extra fresh basil leaves.

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