Shortcrust Pastry Tomato Tarts with Extra Virgin Olive Oil and Goat Cheese

This light dish from the Una streghetta in cucina blog is perfect for a last-minute dinner or a quick and delicious hors d'oeuvre. Great for vegetarians.

COOK TIME 15 min
PREP TIME 15 min

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Robust and intense, this 100% Italian extra virgin olive oil adds a bold kick to this dish.


  • 1 roll / shortcrust pastry
  • 9.5OZ (250G) / grape tomatoes
  • 2.8OZ(100G) / goat's cheese
  • Q.S. / 100% Italiano Sustainable Extra Virgin Olive Oil


Wash and halve the tomatoes. Heat a non-stick pan large enough to contain them all without overlapping and add two spoonfuls of Zucchi oil.

Place the tomatoes in the pan with the rounded outsides facing upward and cook them gently for about 10 minutes.

Leave them to cool until just warm.

Roll out the shortcrust pastry and cut out discs about 10 cm in diameter. Place them in 4 tart moulds, leaving a strip of greaseproof paper in each so that it will be easy to remove the tarts once cooked.

Prick holes in the bottoms with a fork.

Slice the goat’s cheese and place 3 slices in the bottom of each tart.

Cover with the tomatoes, again leaving the rounded outside facing upward.

Sprinkle them with the juice, salt very lightly and bake at 190°C for 12/15 minutes.

Leave to cool before serving.

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