Goats Cheese, Ricotta & Spring Onion Tart

Goats cheese - board small.jpgMakes 12 portions - Ready in 35 minutes 


(Allergens: Egg, gluten, milk, mustard)

A simple-to-make goats cheese, ricotta and spring onion tart as made at the Fairer Living Festival by our Bourton on the Water in-store Chef/Demonstrator - Judy!


  • 1 roll chilled Co-op puff pastry
  • 1 x 250g Co-op ricotta cheese
  • 1 bunch spring onions, finely chopped
  • 2 x 125g coop soft log goat's cheese
  • 1 x 225g Co-op Irresistible cherry tomatoes, halved
  • 1 ½ tsp garlic paste or fresh equivalent
  • 100g grated Cerne Abbas cheddar cheese or mature cheddar equivalent
  • 1 tbsp Dijon mustard
  • 1 egg, beaten


  1. Unroll the puff pastry and cut into squares (about 12 unless you want mini tarts)
  2. Score with a sharp knife 5mm from the edge
  3. Brush the outer square with beaten egg to help brown the pastry during cooking
  4. In a bowl, mix the cheeses, spring onions, garlic paste and Dijon mustard
  5. Place the cheese mixture into the center square, top with the halved tomatoes and bake in oven for about 20 mins at 175°C or until pastry is light brown and crisp and the cheese has melted
  6. Top with a little relish (optional) and enjoy with a fresh green rocket or baby leaf salad