Method

1. Pre heat oven to 180C. Line a baking tray with baking paper and brush with olive oil

2. Arrange 400g of the cherry tomatoes with the stems still intact on the baking tray and roast for 20 minutes. Remove from oven and set aside. Replace the baking paper and brush with

3. To make the filling, add the goats cheese, ricotta, lemon zest and herbs to a medium bowl, using a fork whisk it up until its light and fluffy. Follow by adding the Parmesan cheese and stir through.

4. Line 2 baking trays with baking paper and brush with olive oil.

5. Create the base of one tart by folding and moulding the pastry into a pocket shape.

6. Fill the base with ¼ of the goats cheese mixture and add some cherry tomatoes cut in half (1/4 of what’s left of the cherry tomatoes).

7. Sprinkle toasted sesame seeds over the sides of the pastry.

8. Add the tart to one of the trays.

9. Repeat for the remaining three tarts.

10. Put both baking trays in the oven and bake for ~30 minutes, check occasionally that the tarts are holding their shape.

11. Remove from the oven and top with the roasted tomatoes with stems still intact