The English Post

Tomatoes and 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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Coconut gluten free cake

Bruschetta with checca sauce

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.