The English Post

Tomatoes and soft cheese tart

TOMATOES WITH SOFT CHEESE TART
Written by Veronica Lavenia

Tomatoes and soft cheese tart is perfect for a summer brunch.

Tomatoes from the garden are the key to this crunchy tart. They are rich in lycopene, a powerful antioxidant, whose bioavailability improves once cooked. Lycopene acts like a real “sweeper”, eliminating waste like those accumulated with the oxidation of LDL cholesterol.

Robiola is one of my favorite Italian cheeses. Available in the best supermarkets and Italian food shops, it has an incredible creamy texture and a delicate taste that makes it perfect for many preparations. A product of Piedmont (North Italy), Robiola is made with sheep’s milk. The most renowned and protected designation of origin is Roccaverano’s Robiola. This cheese is one of the key ingredients of this delicious summer tart. Rich in taste, this recipe is made with wholewheat pastry, palm oil free.

 

Tomatoes and soft cheese tart: Ingredients

Serves 4

200 g (7 oz) Robiola cheese (or other soft cheese)

2 tbsps Parmigiano cheese, grated

3 tbsp Pecorino Romano, grated

2 tbsp extra virgin olive oil

Sea salt and pepper, to taste

15 cherry (and/or dates tomatoes)

250 g (7 oz) whole wheat puff pastry, palm oil free

1 tbsp breadcrumbs

1 handful oregano

4-5 basil leaves

 

Tomatoes and soft cheese tart: Method

  1. Preheat the oven to 180°C (350°F/Gas 4). Mix the Robiola, Parmigiano, Pecorino, 1 tbsp extra virgin olive oil, salt and pepper and set aside.
  2. Cut the cherry tomatoes in half and filled with cream cheese.
  3. Roll out the puff pastry on a baking sheet, lined with baking paper. Sprinkle the base of the puff pastry with the breadcrumbs. Stuff with the tomatoes.
  4. Dress with a tablespoon of the remaining oil and garnish with basil and fresh oregano leaves.
  5. Bake for 25 minutes. Allow to cool before serving.

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate