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Goat's Cheese and Roast Tomato Tartlet Recipe

of servings

40 minutes

10 minutes

A taste of summer, this tartlet if full of Italian flavours which go so well with the vibrant flavour of Quicke's Goat's Milk Cheese. Perfect for a light and tasty lunch. Take a bite, close your eyes and imagine you're in sunny Tuscany...


  • 250g shortcrust pastry
  • 4 or 5 tomatoes
  • Olive oil
  • A sprig of fresh rosemary
  • A handful of Quicke's Goat's Milk Cheese
  • 1 tsp pesto
  • Salt and pepper


  1. Cut the tomatoes into 4 or 6 depending on their size. Mix them with some olive oil, salt and pepper and a sprig of rosemary. Roast at 180 C for about 30 minutes until the tomatoes are softened.
  2. Roll the pastry out and cut into rounds to fit 15 cm tart cases. Place into 2 greased tart cases. Line the pastry with greaseproof paper, fill with baking beans and cook for about 15 minutes at about 180 C.
  3. Remove the greaseproof paper and baking beans to allow the pastry to dry out little.
  4. Once the pastry is dry, spread a little pesto on the inside of each base and line with slices of goats cheese. Place 3 or 4 segments of tomatoes covering all the cheese.
  5. Bake for 7-8 minutes at 180 C until the tomatoes begin to brown. Leave to rest for about 5 minutes, then serve with some salad leaves.
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