1 sheet frozen butter puff pastry, just thawed
400g fresh ricotta
75g goat’s cheese
¼ cup finely grated parmesan
1 clove garlic, crushed
2 tbsp chopped parsley
3 tsp chopped French tarragon, plus extra for serving
1 tbsp chopped dill
2 tbsp chopped chives
400g ripe heirloom tomatoes or tomato medley mix, halved or quartered
250g ripe grape or cherry tomatoes, halved
1 tbsp baby capers, drained
2 tbsp toasted pine nuts
1 tbsp white balsamic vinegar
¼ cup extra virgin olive oil
Preheat oven to 200ºC. Place pastry on a large, baking paper-lined oven tray.
Use a sharp knife to score a 2cm border around edge of pastry. Use a fork to pierce all over pastry inside the border.
Bake for 15 minutes or until golden. Press inside border gently with a tea towel occasionally to stop it rising.
In a medium bowl combine ricotta, goat’s cheese, parmesan, garlic and half the herbs. Season.
Spead ricotta mixture evenly over inside of pastry border. Return to oven for 10 minutes to warm through.
Combine tomatoes, capers, remaining herbs and pine nuts in a large bowl.
Season with salt, freshly ground black pepper and a pinch of sugar. Drizzle with balsamic and oil; toss gently
Top tart with tomato mixture. Sprinkle with extra tarragon to serve.